Go Back
Ham Corn Chowder Recipe – Easy, Creamy Corn Chowder With Ham Thumbnail

Warm Ham and Corn Chowder

This ham corn chowder is the kind of cozy, no-fuss comfort food that hits the spot every time. Smoky bacon, tender potatoes, sweet corn, and savory ham simmer together in a creamy broth that’s rich without being heavy. Simple pantry ingredients and an easy stovetop method make it perfect for busy weeknights or using up leftover holiday ham. Each spoonful is hearty, warming, and full of flavor, thanks to classic aromatics and a touch of seasoning. Serve it with crusty bread for a satisfying, crowd-pleasing meal everyone will love. Comforting, filling, and timeless, this soup always feels like home inside.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Breakfast, Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients You’ll Need
  • Bacon: Crispy bacon sets the flavor foundation. Don’t skip it unless you must.
  • Onion, celery, and garlic: These aromatics build depth right from the start. Sweet onions work especially well.
  • All-purpose flour: Helps give the chowder that classic, hearty thickness.
  • Chicken broth: Adds savory richness without overpowering the other ingredients.
  • Heavy cream: This is what creates the smooth, velvety texture chowder is known for.
  • Corn: Frozen corn keeps things easy, but fresh or canned corn also work just fine.
  • Ham: Leftover holiday ham is perfect here, or grab a small smoked ham and dice it yourself.
  • Potatoes: Russet potatoes are ideal because they naturally break down and thicken the soup.
  • Italian seasoning: A simple blend that ties everything together.
  • Cayenne pepper: Optional, but it adds a subtle warmth without making the soup spicy.

Method
 

This is a quick walkthrough. Be sure to check the recipe card for exact measurements.
    1. Start by cooking the bacon in a large pot until crisp. Remove it and set aside, keeping the flavorful bacon fat in the pot. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic and flour, cooking briefly until fragrant.
      2. Start by cooking the bacon in a large pot until crisp. Remove it and set aside, keeping the flavorful bacon fat in the pot. Add the onion and celery and cook until softened, about 5 minutes. Stir in the garlic and flour, cooking briefly until fragrant.

        Notes

        Substitutions and Variations

        Swapping ingredients can change the outcome, so proceed thoughtfully. Lighter dairy options like half-and-half may curdle under high heat, so keep temperatures low if you experiment. Since both bacon and ham add salt, low-sodium broth is a smart choice if you’re sensitive to sodium. You can also try different potato varieties, though starchier ones give the best texture.

        Leftovers and Storage

        • Refrigerate leftovers in a sealed container for up to 4 days.
        • Reheat gently over low heat, stirring often.
        • The chowder thickens as it sits—add a splash of broth to loosen it.
        • Freezing is possible for up to 3 months, though the cream may slightly change the texture once thawed.

        Final Thoughts

        This ham and corn chowder is cozy, filling, and incredibly practical. It turns simple ingredients into a comforting meal that works for weeknights, leftovers, or feeding a crowd. The flavors deepen over time, making it even better the next day. Serve it with crusty bread, crackers, or a simple salad, and you’ve got a dinner that feels special without extra effort.