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.
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 ½ 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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Can we substitute corn for another vegetable as corn has too much sugar and we cannot eat it anymore?
Hi Kitty, I have only made this recipe as written and corn is a big component of the recipe so I can’t say for sure how it would be to substitute it. You could also try this Ham and Potato soup or a Ham and Bean Soup.
I find the soup a little bland, I’d add some chicken bouillon to add some more depth of flavour… otherwise you could add more bacon and less ham…
I’m sorry to hear you didn’t love this recipe as much as we do Fern. Thank you for trying it.
I wnted to let you know that I did buy the new cookbook and absolutely love the recipes. We are going to Arkansas for Christmas and I am taking the recipe book with me for leftovers!!!!!
I love that, Jane! Thank you so much for your support 🥰
I’ve made this and it’s great. My DIL is lactose intolerant and I’m thinking of substituting in oat milk, what are your thoughts?
I have never tried this recipe with oat milk but I would love to hear how it turns out! I think it would turn out a bit thinner than expected but should still be delicious. You could try using a lactose free milk or cream for this recipe.
I’ve made it twice since. Once with non-fat milk and once with oat milk. You were right, it was a little bit thinner, but still very tasty! I think maybe if someone wanted to thicken it, they could probably use a small bit of corn starch mixture. Regardless, I’m still giving it a 5/5!!
You can use lactose free milk! I believe, they make a lactose free evaporated milk too, which will make it creamier (don’t dilute it!).
This looks great. Can I add a leftover ham bone, and if so, when should I do that, please?
You could add it in step one when you add the broth and let the soup simmer with the ham bone in the pot. I would love to hear how it turns out for you!
Made it this evening. Followed the recipe exactly except added a tsp of red pepper flakes for some heat. Delicious.
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!