Easy Ham and Potato Corn Chowder

I make this when the house is cold and everybody’s a little grumpy. It’s a big, cozy pot of chowder with smoky ham, sweet corn, and fall-apart potatoes swimming in a creamy broth that tastes like you took a nap under a blanket. It’s weeknight-easy, pantry-friendly, and the kind of dinner that makes you look wildly competent even if you’re wearing slippers and a hoodie with flour on it from… who knows when.

The night this became a “thing” here, my husband came in from shoveling, cheeks pink, and our kid was in full meltdown because the crayons “weren’t cooperating.” I threw ham cubes in the pot, dumped in corn, didn’t measure a single thing like a rebel, and twenty minutes later we had silence—happy, slurpy silence. Now it’s the official “snow day soup,” and honestly? I make it in July too, because frozen corn exists and I’m not above it.

Kitchen Talk

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I’ve made this with both Yukon Golds and russets, and I swear the Yukons give you that naturally buttery feel without trying. Russets go a little mashy if you stir like a maniac (hi, it’s me), which actually thickens the soup in a happy accident kind of way.

Frozen corn is my BFF for this—sweet, consistent, no strings attached. Canned works too, but rinse it unless you like your chowder tasting like can. If you’ve got leftover grilled corn from summer? Cut it off the cob and brag about the char like you planned it.

Ham-wise, I reach for a meaty ham steak or leftover roasted ham. Deli slices are… not it. Cubes are best. And the salt situation? Taste before salting. Ham has opinions.

If you’ve got a lonely sprig of thyme or a handful of chives, toss them in. One time I forgot the herbs and added a dash of hot sauce at the end—whole new personality. Also, a knob of butter with the onions at the start is non-negotiable for me; it’s the quiet, rich base note that makes everything taste “restaurant-y.”

Shopping Tips

– Protein: Grab a ham steak or leftover roast ham; skip deli slices. A little fat marbling = better flavor.
– Vegetables: Choose firm, smooth potatoes with no green spots. Yellow onions bring sweetness that loves corn.
– Frozen Aisle: Frozen sweet corn is perfect—look for kernels that aren’t iced over and skip “butter sauce” versions.
– Canned Goods: Low-sodium chicken broth gives you control over salt. If using canned corn, pick “no sugar added.”
– Dairy: Half-and-half or whole milk keeps it cozy; a splash of cream if you want extra luxe. Evaporated milk works in a pinch.
– Spices: Smoked paprika + bay leaf = instant depth. Check that your paprika still smells smoky, not dusty.

Prep Ahead Ideas

– Dice ham, onion, and celery the night before; stash in airtight containers so they’re ready to hit the pot.
– Peel and cube potatoes, then keep them submerged in cold water in the fridge to prevent browning.
– Mix your spices in a tiny jar so you can just “dump and stir” later.
– In the morning, sauté aromatics and park the pot covered in the fridge. At dinner, add potatoes, corn, and dairy, and finish—easy.

✔Time-Saving Tricks

– Use pre-diced ham or cube it in a big batch and freeze in 1-cup bags for future soups.
– Microwave your potatoes a few minutes to jump-start tenderness before they go into the pot.
– Keep boxed broth and frozen corn on deck—no last-minute grocery panic.
– Partial blend with an immersion blender right in the pot for instant thickness; leave some chunks for texture.
– Don’t rush the onion sauté—those few extra minutes are flavor gold; rush the simmer instead.

✔Common Mistakes

– Oversalting: Ham brings salt. Taste after the broth and ham go in, then season.
– Boiling dairy: A hard boil can split milk. Keep it at a gentle simmer and add dairy toward the end.
– Mushy potatoes: Cook till tender, not collapsing. If you overshoot, mash a few to thicken and call it intentional.
– Burnt garlic: Add it after onions soften; if it scorches, scoop the burnt bits out and add a fresh clove.
– Too thin: Mash some potatoes against the pot wall or stir in a tiny cornstarch slurry, then simmer a minute.

What to Serve It With

– Warm crusty bread or garlic toast for dunking.
– Quick green salad with lemony vinaigrette to cut the richness.
– Cheddar biscuits if you’re in a baking mood.
– Roasted Brussels sprouts or a tray of garlicky green beans.

✔Tips & Mistakes

– Start low and slow with onions; that’s your flavor base.
– Add dairy at the end and keep the heat gentle.
– Crack black pepper at the table—freshly ground wakes it up.
– Use a bigger pot than you think; chowder likes elbow room.
– If it tastes flat, add a splash of vinegar or hot sauce to brighten, not more salt.

✔Storage Tips

Fridge it in lidded containers; it thickens overnight like magic and reheats beautifully on low with a splash of broth or milk to loosen. It’s totally snackable cold—very potato-salad-adjacent—but I’m a warm-bowl-in-hands person. Breakfast hack: reheat, crack a soft egg on top, and pepper the day into submission. Freezing works in a pinch, but potatoes can go a bit grainy and dairy may separate; thaw slowly and whisk when warming.

✔Variations and Substitutions

– Smoky twist: Add a little cooked bacon with the ham or a pinch of chipotle powder.
– Veg-forward: Skip the ham, add a can of white beans, extra smoked paprika, and veggie broth for a cozy vegetarian version.
– Dairy-free: Use unsweetened oat milk or cashew cream; a spoon of olive oil or vegan butter at the start adds richness.
– Extra corn love: Stir in creamed corn for sweetness and body.
– Herb swap: Thyme and chives are classic; dill is surprisingly great, and parsley is always welcome.
– Cheesy moment: Fold in a handful of sharp cheddar off the heat and stir until silky.
– Clean-out-the-fridge: Toss in diced bell pepper, a stray carrot, or a handful of spinach right at the end.

Frequently Asked Questions

Easy Ham and Potato Corn Chowder

Cozy, creamy chowder packed with tender potatoes, sweet corn, and savory ham. A fast, family-friendly bowl of comfort.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Ingredients

 

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Main Ingredients

• ▢ 2 tbsp unsalted butter
• ▢ 1 cup diced yellow onion
• ▢ 0.75 cup diced celery
• ▢ 0.5 cup diced carrot
• ▢ 1 tsp minced garlic
• ▢ 3 tbsp all-purpose flour
• ▢ 4 cup low-sodium chicken broth
• ▢ 4 cup diced potatoes peeled, 1/2-inch pieces
• ▢ 0.5 tsp dried thyme
• ▢ 0.5 tsp smoked paprika
• ▢ 2 cup frozen corn kernels
• ▢ 2 cup diced cooked ham
• ▢ 1.75 cup whole milk warm, not boiling
• ▢ 1 tsp kosher salt plus more to taste
• ▢ 0.5 tsp black pepper
• ▢ 0.25 cup chopped parsley or sliced scallions for serving

Instructions

Preparation Steps

• Melt butter in a large pot over medium heat.
• Sauté onion, celery, and carrot with a pinch of salt until softened, 5–6 minutes.
• Stir in garlic and cook until fragrant, about 30 seconds.
• Sprinkle flour over the vegetables and stir for 1 minute.
• Gradually whisk in the broth until smooth and simmering.
• Add potatoes, thyme, and paprika. Simmer until potatoes are tender, 12–15 minutes.
• Stir in corn and ham. Simmer 5 minutes to heat through.
• Pour in milk and warm gently without boiling. Season with salt and pepper.
• Ladle into bowls and garnish with parsley or scallions.

Notes

For extra richness, swap 1/2 cup of the milk with half-and-half. Add a handful of shredded cheddar for a cheesier chowder. Refrigerate leftovers up to 4 days; reheat gently over low heat with a splash of broth or milk to loosen.

This recipe is an original creation inspired by classic Easy Ham and Potato Corn Chowder flavors. All ingredient ratios and instructions are independently developed.