Ham and Corn Chowder
Warm up your kitchen with this hearty and comforting Ham and Corn Chowder—a creamy, flavor-packed classic that’s perfect for cozy evenings or a satisfying lunch. This recipe combines tender russet potatoes, sweet corn kernels, and savory diced ham in a velvety broth enriched with heavy cream and aromatic herbs like thyme and bay leaf. A golden sauté of onion, celery, and garlic forms the flavorful base, while a touch of flour gives the chowder its irresistible creaminess. Ready in just 50 minutes, this dish serves six and is perfect for feeding a hungry family or meal prepping for the week. Garnish with fresh parsley for a vibrant, finishing touch and serve warm with crusty bread for a complete, soul-soothing meal. Whether you’re looking for easy comfort food or a delicious way to use up leftover ham, this Ham and Corn Chowder recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 3 medium, peeled and diced russet potatoes
- 3 cups corn kernels
- 2 cups, diced cooked ham
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoons black pepper
- 1 teaspoon (dried) thyme
- 1 piece bay leaf
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and celery, and sauté for 5-7 minutes until soft and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring well to avoid lumps, and bring the mixture to a gentle simmer.
Add the diced potatoes, thyme, bay leaf, and salt. Cover the pot and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the corn kernels and diced ham, and cook for another 5 minutes until heated through.
Reduce the heat to low and slowly pour in the heavy cream. Stir well to combine and heat gently without boiling.
Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.
Ladle the chowder into bowls and garnish with freshly chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
2918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.4 g | 190% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 11030 mg | 480% | |
| Total Carbohydrate | 242.7 g | 88% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 44.3 g | ||
| Protein | 156.1 g | 312% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 311 mg | 24% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 6863 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
