Ham and Corn Chowder

Nutriscore Rating: 66/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 35 min
• Total Time: 50 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 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

9 steps

1. In a large pot or Dutch oven, melt the butter over medium heat.

2. 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.

3. Sprinkle the flour over the vegetables, stirring constantly, and cook for 1-2 minutes to eliminate the raw flour taste.

4. Gradually pour in the chicken broth, stirring well to avoid lumps, and bring the mixture to a gentle simmer.

5. Add the diced potatoes, thyme, bay leaf, and salt. Cover the pot and simmer for about 15 minutes, or until the potatoes are tender.

6. Stir in the corn kernels and diced ham, and cook for another 5 minutes until heated through.

7. Reduce the heat to low and slowly pour in the heavy cream. Stir well to combine and heat gently without boiling.

8. Taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaf before serving.

9. Ladle the chowder into bowls and garnish with freshly chopped parsley, if desired. Serve warm.

Nutrition Facts

1 serving (510.5g)

Calories		538
% Daily Value*
Total Fat		27.6 g	35%
	Saturated Fat	14.3 g	71%
	Polyunsaturated Fat	0.0 g
Cholesterol		102 mg	34%
Sodium		1685 mg	73%
Total Carbohydrate		46.5 g	17%
	Dietary Fiber	4.6 g	16%
	Total Sugars	7.7 g
Protein		26.0 g	52%
Vitamin D		0.1 mcg	0%
Calcium		50 mg	4%
Iron		2.6 mg	14%
Potassium		1163 mg	25%

*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.

Source of Calories

Fat: 1497 cal (46.2%%)

Protein: 630 cal (19.5%%)

Carbs: 1111 cal (34.3%%)