Ham and Corn Chowder is the perfect soup. It’s easy to make, rich and creamy and everyone absolutely loves it! A juicy Honey Baked Ham what my family always prefers for holiday meals (although I love a traditional roast turkey with stuffing, there is power in numbers).
I always make an extra big ham so I can be sure to have lots of leftover ham for recipes and easy meals for days!
Ham Chowder
I’m one of those people who can’t just cook a little, I always make a huge feast including a ham big enough to feed an additional 47 people (who aren’t invited) along with our family of 6. The great thing is that we usually have leftovers so I can make things like Cheesy Ham and Potato Casserole, Easy Ham and Potato Soup and this amazing Ham and Corn Chowder!
Comforting and Versatile
Soup is a wonderfully comforting and versatile meal whether it’s a slow cooker soup or a quick 20 Minute Broccoli and Cheese Soup! This recipe features loads of fresh corn and ham in a rich creamy broth to warm your belly from the inside out!
How to Make Ham Chowder
Making this Ham and Corn Chowder recipe is as easy as 1,2,3!
- Cook bacon and onion.
- Add remaining veggies, ham and broth and simmer.
- Add milk/cream and thicken.
Toppings
I like to top this with crumbled bacon and green onions but of course adding cheese is another amazing way to enjoy this recipe! You can sprinkle a little on top when serving or stir in 1 1/2 cups of sharp cheddar after you have removed the soup from the heat.
More Ham Soup Recipes
- Ham Bone Soup (Slow Cooker) – Easy and delicious!
- Ham and Bean Soup {Crock Pot Version} – Reader favorite!
- Split Pea Soup – So good
- Black Eyed Peas Recipe (with Ham) – Classic Southern recipe!
- Easy Crock Pot Ham and Potato Soup – Personal favorite recipe.
Ham and Corn Chowder
Ingredients
- 3 slices bacon diced
- ½ large onion diced
- 1 ½ cups diced potatoes peeled
- ½ red bell pepper diced
- 1 teaspoon dried thyme leaves
- black pepper to taste
- 2 cups chicken broth
- 3 cups corn kernels fresh or frozen
- 1 ½ cups diced ham
- 2 tablespoons all-purpose flour
- 1 ½ cups milk or use 1/2 cream
Instructions
- Add bacon and onion to a pot over medium high heat. Cook until onion is translucent. Add potato, red pepper, thyme, pepper and chicken broth. Bring to a boil, reduce heat and let simmer 8 minutes.
- Add corn and ham. Simmer an additional 7 minutes or until potatoes are cooked through.
- Stir together milk and flour. Add into ham mixture and bring to a boil while stirring. Let boil 2 minutes.
- Garnish with crumbled bacon and green onions if desired
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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Hi! Is this soup freezable with the milk/ cream? Will it separate?
I haven’t tried freezing this soup. Cream soups tend to separate when frozen but we would love to hear how it turns out for you. Canned corn should work fine in this recipe though.
They look delicious! I am going to make some recipes for the Parish I attend.
Question for clarification: on the ingredients list where it says “▢ 1 ½ cups milk or use 1/2 cream, ” does that mean If you use cream to cut the volume in half or only use 1/2 cup? Not that it probably matters a lot. .Just curious. I’m going to make this today with leftover Christmas ham.
This means use 1 ½ cups milk or half cream and half milk (¾ cup each).
Can I use frozen diced hashbrowns instead of potatoes?
Yes you can!