Potato Corn Ham Chowder
Cozy up with a hearty bowl of Potato Corn Ham Chowder—a rich, creamy soup packed with comforting flavors and wholesome ingredients. This one-pot recipe combines tender russet potatoes, sweet corn, and savory diced ham in a velvety base of chicken broth and heavy cream, perfectly seasoned with garlic, thyme, and a touch of black pepper. Ideal for chilly days, it’s a crowd-pleaser that comes together in just 45 minutes, making it perfect for weeknight dinners or family gatherings. Garnish with fresh parsley for a burst of color and serve alongside crusty bread or crackers for the ultimate comfort food experience. Whether you're looking for an easy-to-make soup or a flavorful way to use leftover ham, this chowder is sure to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium, diced onion
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 quarter cup all-purpose flour
- 5 cups chicken broth
- 3 medium, peeled and diced russet potatoes
- 2 cups frozen corn kernels
- 2 cups, diced cooked ham
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon or to taste salt
- 0.5 teaspoon or to taste black pepper
- 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. Sauté for 4-5 minutes, or until softened.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Sprinkle in the flour and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring to prevent lumps.
Add the diced potatoes, bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 12-15 minutes, or until the potatoes are fork-tender.
Stir in the corn kernels, diced ham, heavy cream, dried thyme, salt, and black pepper.
Simmer for an additional 5-7 minutes, stirring occasionally, to allow the flavors to meld together.
Taste the chowder and adjust the seasoning with more salt and pepper if needed.
Ladle the chowder into bowls and garnish with chopped fresh parsley, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.8 g | 188% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 11571 mg | 503% | |
| Total Carbohydrate | 243.1 g | 88% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 41.3 g | ||
| Protein | 158.4 g | 317% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 315 mg | 24% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 6911 mg | 147% | |
*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.
