Ham and Corn Chowder with Potatoes Recipe
This comforting Ham and Corn Chowder with Potato is a rich and creamy soup perfect for a cozy meal. Featuring tender potatoes, sweet corn, and savory browned ham, this chowder is thickened with a buttery roux and infused with fresh thyme for added depth of flavor. Ready in under an hour, it’s an easy stovetop recipe ideal for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Main Ingredients
- 1 1/2 cups ham, roughly chopped
- 1/2 tbsp olive oil
- 3 tbsp butter
- 1 garlic clove, minced
- 1 small onion, diced (yellow, brown, or white)
- 2 potatoes, peeled and diced into 8mm (1/3 inch) cubes
- 1 1/2 cups frozen corn (or drained canned corn)
- 5 tbsp flour
- 2 cups milk (low fat or full fat)
- 1 cup chicken stock
- 1 1/2 – 2 cups water
- 1 1/2 tsp fresh thyme leaves (or 1 tsp dried thyme), plus extra for garnish
- 1/2 tsp salt
- Black pepper, freshly ground
Instructions
- Melt Butter: Melt 3 tablespoons of butter in a large saucepan over medium heat to create the base for your chowder.
- Sauté Aromatics: Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is translucent but not browned. This step builds flavor without bitterness.
- Create Roux and Add Liquids: Stir in 5 tablespoons of flour and whisk it through the butter to form a roux. Gradually pour in 1 cup of milk while whisking until the mixture thickens—about 1.5 minutes—then add the remaining milk and continue whisking until thickened again. Next, whisk in the chicken stock and 1.5 cups of water until well combined.
- Cook Potatoes: Increase heat to medium-high and add the diced potatoes. Cook for 10 to 12 minutes, whisking regularly to prevent sticking. The chowder will thicken as the potatoes soften. Add up to 1/2 cup more water if the soup becomes too thick before the potatoes finish cooking.
- Add Corn: Stir in the frozen or canned corn just before the potatoes finish cooking to warm through without losing texture.
- Brown Ham: While the potatoes cook, heat 1/2 tablespoon olive oil in a small frying pan over high heat. Add the chopped ham and sauté for 1 to 2 minutes until nicely browned. Remove from heat.
- Combine and Season: When potatoes are tender but still firm, remove the chowder from heat. Stir in most of the fresh thyme and the browned ham, reserving some for garnish.
- Adjust Consistency and Seasoning: If the chowder is too thick, add water or milk to reach your preferred consistency. Season with 1/2 teaspoon salt and about 5 grinds of black pepper. Taste and adjust seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with the reserved thyme leaves and ham pieces for an inviting finish.
Notes
- Note 1: Use good-quality, pre-cooked ham for best flavor. Leftover ham works well in this recipe.
- Note 2: Dice potatoes into uniform 8mm (1/3 inch) cubes for even cooking.
- Note 3: Stir frequently while cooking potatoes to avoid the chowder sticking or burning at the bottom of the pan.
- Note 4: Browning the ham separately adds a delicious caramelized flavor and texture contrast to the chowder.
Keywords: Ham chowder, corn chowder, potato soup, creamy chowder, easy stovetop soup, ham recipes, corn soup, comforting soup
