When the temperature drops and you crave a meal that wraps you in a warm hug, nothing delivers quite like a rich, creamy chowder. But forget spending hours simmering stock; this recipe for Easy Ham and Corn Chowder is designed for maximum flavor with minimal fuss. It transforms simple pantry staples and leftover ham into a luxurious, satisfying meal in less than an hour. If you’re looking for the quintessential comfort food—thick, savory, slightly sweet from the corn, and packed with tender potatoes and salty ham you’ve found your new weeknight champion.
This isn’t just a basic soup; it’s a robust, stick-to-your-ribs chowder. The secret lies in building a quick roux base, which provides that irresistible velvety texture without needing heavy cream. Whether you are aiming to utilize holiday leftovers (hello, leftover Christmas or Easter ham!) or just seeking a cozy dinner solution, this simple ham and corn chowder delivers complex flavors that belie its easy preparation method. We promise, once you stir this pot, the aroma alone will convince you that this is the best decision you’ve made all day.
Why You Will Absolutely Love This Easy Ham and Corn Chowder
There are countless chowder recipes out there, but this specific rendition of Easy Ham and Corn Chowder stands out for several compelling reasons, making it a guaranteed addition to your regular meal rotation. We prioritize flavor layering and efficient cooking, ensuring every spoonful is perfectly balanced.
It’s a Masterpiece of Flavor and Texture
The beauty of this recipe lies in the interplay of its primary components. You have the savory, smoky depth provided by the ham, which infuses the entire broth. This richness is perfectly complemented by the sweetness of the corn, giving the chowder a subtle, delightful lift. The Russet potatoes, which are deliberately diced, cook down slightly, helping to naturally thicken the chowder while providing soft, tender bites. The aromatics onions, celery, and garlic are slowly sautéed in butter, creating a foundational flavor base (often referred to as the mirepoix) that prevents the soup from tasting flat or watery. This careful balance of ingredients ensures that this homemade corn and ham chowder hits all the right notes: savory, sweet, creamy, and comforting.
The Perfect Way to Use Leftover Ham
One of the most practical benefits of making this Easy Ham and Corn Chowder is its utility for reducing food waste. Did you cook a large ham for a holiday gathering? Don’t let those flavorful scraps go to waste! Cooked ham freezes beautifully, but it shines brightest when diced up and tossed into this creamy chowder. Using already cooked ham significantly cuts down on prep time. Plus, the high salt content and smoky flavor of the ham act as natural seasoning, requiring less additional salt input a common mistake when making creamy soups.
Unbelievable Speed and Simplicity
Despite tasting like it simmered for hours, this hearty chowder is genuinely quick. From start to finish, you can have a steaming bowl of Easy Ham and Corn Chowder on the table in about 45 minutes. This makes it an ideal choice for busy weeknights when you need something nourishing but don’t have the time for elaborate cooking projects. We achieve this speed by using quick-cooking potatoes and focusing on the rapid formation of the roux to create the desired thick base immediately, rather than relying on a long reduction time. It truly defines the concept of an easy dinner solution.
Furthermore, the ingredient list is straightforward, relying on items you likely already keep stocked in your pantry and refrigerator. No specialty store visits are required! This accessibility combined with its delicious result is why this ham chowder recipe quickly becomes a family favorite.
Why You Should Try This Creamy Ham and Corn Chowder Immediately
Beyond being incredibly delicious, incorporating this Easy Ham and Corn Chowder into your meal rotation offers numerous practical and psychological benefits. It’s more than just a recipe; it’s an invitation to simplify your cooking life while maximizing flavor returns.
A Budget-Friendly, High-Impact Meal
In today’s economy, finding meals that are both satisfying and easy on the wallet is crucial. This recipe utilizes affordable ingredients like potatoes, corn, and chicken broth. If you are using leftover ham, the cost per serving drops dramatically. Even if you purchase ham specifically for this dish, it requires only 2 cups, making it a very economical source of protein. This chowder stretches a small amount of meat across several generous servings, ensuring you get maximum mileage out of your ingredients. It provides the richness and depth typically associated with expensive restaurant soups, but at a fraction of the cost.
Seasonal Versatility and Ultimate Comfort Food
While often associated with chilly winter evenings, the Easy Ham and Corn Chowder is versatile enough to be enjoyed year-round. You can use canned or frozen corn when fresh is unavailable, or, when corn is in season during the summer, cutting kernels off the cob elevates the flavor profile even further. Regardless of the season, the creamy, warm texture of the soup provides unparalleled comfort. It’s the culinary equivalent of cozying up under a thick blanket perfect after a long day or when you feel the need for nostalgic, satisfying food. Serving this chowder alongside a crusty piece of bread or a simple side salad makes for a complete and deeply satisfying meal. For another fantastic creamy comfort dish, check out our simple recipe for 3-Ingredient Sausage Cream Cheese Dip—proof that simple ingredients yield spectacular results!
Excellent for Meal Prep and Freezing
Cooking large batches of this Easy Ham and Corn Chowder is highly recommended for efficient meal planning. Chowders tend to taste even better the next day as the flavors meld and deepen overnight. You can easily make a double batch and portion it out for lunches or freeze half for a future quick meal. (See our tips section below for specific advice on freezing dairy-based chowders to maintain texture.) Having a container of homemade ham and corn chowder ready to reheat in the freezer is a lifeline on chaotic days, ensuring you skip the drive-through and enjoy nourishing, wholesome food instead.
This commitment to easy, comforting recipes is why we believe every home cook needs a stellar, reliable chowder recipe. And this quick, creamy version is truly the best place to start. Its hearty components and decadent creaminess guarantee it will become a staple in your kitchen.
Ingredients and Necessary Utensils for Success
Mastering this Easy Ham and Corn Chowder requires high-quality ingredients and the right tools. We break down the required components and explain why the specific notes matter for achieving the perfect consistency and flavor.
Essential Ingredients List
Precision matters, especially when creating a roux-based soup. Here are the exact quantities needed for this rich and savory Easy Ham and Corn Chowder:
| Category | Item | Quantity | Notes for Best Results |
|---|---|---|---|
| Fats & Aromatics | Unsalted Butter | 2 Tablespoons | Crucial for sautéing and forming the roux base. |
| Yellow Onion | 1 medium | Finely diced (must be small for smooth texture). | |
| Celery Stalks | 2 | Finely diced. | |
| Garlic | 2 cloves | Minced (cook only until fragrant, not brown). | |
| Thickening & Base | All-Purpose Flour | 1/4 cup | The key to the chowder’s thick, rich body. |
| Chicken Broth (low sodium) | 4 cups | Low sodium is essential since ham is already salty. | |
| Russet Potatoes | 2 medium | Peeled and diced into 1/2-inch cubes. Russets offer the starch needed for thickening. | |
| Main Fillings | Cooked Ham | 2 cups | Diced or cubed. Use pre-cooked leftover ham for maximum flavor and ease. |
| Whole Kernel Corn | 1 (15 ounce) can | Drained, or use 1.5 cups frozen corn. | |
| Dairy | Whole Milk or Half-and-Half | 1 cup | Half-and-Half provides maximum richness. Avoid skim milk. |
| Seasoning | Dried Thyme | 1/2 teaspoon | Pairs beautifully with ham and potatoes. |
| Black Pepper | 1/4 teaspoon | Freshly ground is always best. | |
| Salt | To taste | Use caution: Taste before adding, as ham provides substantial salt. | |
| Optional Garnish | Fresh Parsley or Chives | 2 Tablespoons | Chopped, adds color and freshness. |
A Deep Dive into Key Ingredient Choices (H3)
To truly master this Easy Ham and Corn Chowder, understanding the role of starches and fats is vital:
- Russet Potatoes vs. Other Varieties: We specifically recommend Russets because they are high in starch. When simmered, they release starch into the broth, which contributes significantly to the natural, creamy thickness of the chowder, alongside the flour roux. Waxy potatoes (like reds or Yukon Golds) hold their shape better but won’t provide the same thickening power.
- The Power of the Roux Base: The combination of butter and flour is non-negotiable. This roux acts as the primary binder for the liquid, preventing a thin, runny soup. Cooking the flour for at least one minute (Step 2) is critical; this removes the raw, chalky taste and ensures the chowder is flavorful.
- Dairy Choice: While whole milk is sufficient, switching to Half-and-Half (or even heavy cream for an ultra-decadent version) significantly boosts the richness. The higher fat content prevents curdling and yields that luxurious mouthfeel we crave in a classic chowder.
- The Ham Factor: Aim for ham that is not excessively lean. A small amount of fat marbled in the ham adds flavor and richness to the overall soup base. If using ham steak, cube it roughly the same size as your potatoes and corn for an optimal bite every time.
Recommended Tools and Utensils (H3)
Having the right equipment on hand ensures a smooth, seamless cooking process for your homemade ham chowder:
- Large, Heavy-Bottomed Pot or Dutch Oven: This is essential. A heavy-bottomed pot (like cast iron or thick stainless steel) distributes heat evenly, preventing the butter and aromatics from burning and, crucially, preventing the creamy chowder from sticking to the bottom once the dairy is added.
- Sturdy Whisk: Necessary for seamlessly blending the roux into the chicken broth without creating lumps. A balloon whisk works best here.
- Cutting Board and Sharp Knife: For finely dicing the onions, celery, ham, and potatoes consistently. Uniform dicing ensures everything cooks at the same rate.
- Wooden Spoon or Heatproof Spatula: Ideal for scraping the bottom of the pot while sautéing and stirring the chowder as it thickens.
- Measuring Cups and Spoons: Accuracy in liquid and flour measurement is key for proper roux formation and consistency.
Preparing the ingredients (the “mise en place”) before you start cooking is the number one secret to making this an truly Easy Ham and Corn Chowder experience!
Detailed Recipe Steps: Cooking Your Best Ham and Corn Chowder
Follow these detailed steps carefully to achieve a perfectly creamy, richly flavored bowl of Easy Ham and Corn Chowder. Attention to detail, especially during the roux and simmering stages, is crucial for success.
STEP 1: Sauté the Aromatics
In your large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced yellow onion and diced celery. Sauté gently for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. The goal here is to soften the vegetables fully without browning them, allowing them to release their sweet flavors into the butter base.
Add the minced garlic (2 cloves) and cook for 1 minute more until fragrant. Critical Tip: Garlic burns quickly! Do not overcook the garlic; as soon as you smell it, move immediately to Step 2.
STEP 2: Create the Roux and Thicken the Base
Sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Stir continuously with a wooden spoon or whisk for 1 to 2 minutes. This brief cooking period is non-negotiable; it creates a “roux” (a cooked fat and flour mixture) which will not only thicken the chowder but also cooks out the raw taste of the flour. The mixture should look like wet sand or paste.
STEP 3: Incorporate the Broth and Potatoes
Slowly pour in the 4 cups of low-sodium chicken broth. This step requires patience and speed: whisk constantly as you pour. This crucial action ensures the roux dissolves smoothly into the liquid, preventing the formation of lumps. If you pour too fast or don’t whisk continuously, you risk a lumpy chowder. Once all the broth is added and the mixture is smooth, add the diced Russet potatoes, the 1/2 teaspoon of dried thyme, and the 1/4 teaspoon of black pepper.
Need more savory comfort? This base technique is also used in recipes like Loaded Potato Soup.
STEP 4: Simmer and Tenderize
Bring the mixture to a full boil over medium-high heat, stirring frequently to ensure the roux base doesn’t stick to the bottom. Once boiling, immediately reduce the heat to low, cover the pot slightly (leaving a small gap for steam), and allow the chowder base to simmer for 10 to 15 minutes, or until the potatoes are completely fork-tender. Testing the potatoes is key they should mash easily against the side of the pot. If they are still firm, continue simmering. This simmering process also helps the starches from the potatoes release, further thickening the broth naturally.
STEP 5: Add Fillings and Dairy
Once the potatoes are perfectly cooked, stir in the 2 cups of diced cooked ham and the drained corn. Pour in the 1 cup of whole milk or half-and-half. Stir everything thoroughly to combine the creamy dairy with the savory base. Increase the heat back to medium-low.
If you’re looking for more quick and comforting meal ideas, consider following our food boards for inspiration on Pinterest, where we share the best easy dinner recipes!
STEP 6: Heat Through and Serve
Heat the chowder until it is steaming hot, but DO NOT allow it to come back to a full boil once the dairy is added. Boiling dairy, especially milk, can cause it to break or curdle, resulting in a grainy texture. This gentle heating process usually takes about 5 minutes. Taste the Easy Ham and Corn Chowder and adjust the salt levels as necessary (remembering that the ham contributes significant salt, so often very little additional salt is required).
Serve immediately, garnished with fresh parsley or chives for a pop of color and freshness. Enjoy your rich, velvety ham and corn masterpiece!
Tips, Troubleshooting, and Variations for Your Easy Ham and Corn Chowder
While this recipe is straightforward, a few expert tips and adaptable variations can elevate your experience and allow you to cater this Easy Ham and Corn Chowder to specific dietary needs or flavor preferences.
Ingredient Alternatives and Swaps
Making it Gluten-Free (H4)
To ensure your Ham and Corn Chowder is gluten-free, simply replace the 1/4 cup of all-purpose flour with a gluten-free flour blend (one designed for thickening) or use cornstarch. If using cornstarch, follow this method: mix 2 tablespoons of cornstarch with 1/4 cup of cold water to create a slurry. Add this slurry to the chowder during Step 5, after the corn and ham are added, and simmer gently until thickened. Do not boil vigorously.
Dairy-Free Creaminess (H4)
For those avoiding dairy, you can still achieve a creamy texture. Substitute the unsalted butter with olive oil or a dairy-free butter alternative. Replace the whole milk or half-and-half with an unsweetened, non-dairy alternative. Full-fat canned coconut milk provides the best creamy texture and richness, often without an overwhelming coconut flavor, or you can opt for unsweetened cashew cream or oat milk, though the latter may result in a slightly thinner chowder.
Vegetable Enhancements (H4)
Want to bulk up your Easy Ham and Corn Chowder with more vegetables? Carrots (diced finely with the onion and celery), diced sweet bell peppers, or even a handful of frozen peas added during Step 5 can add color and nutrition. Sweet potatoes can also be substituted for Russets for a sweeter, slightly healthier twist, though they are less starchy.
Troubleshooting Common Chowder Issues
My Chowder is Too Thin!
If, after Step 6, your chowder hasn’t reached the desired thickness, don’t panic. You can easily fix this. The best method is to make another quick slurry: combine 1 tablespoon of cornstarch with 2 tablespoons of cold water. Remove the pot from the heat, stir in the slurry slowly, and then return the pot to medium-low heat, stirring until the chowder thickens. Remember not to boil it once the slurry is added.
My Chowder is Too Thick/Salty!
If the chowder is too thick, simply whisk in an extra 1/4 to 1/2 cup of chicken broth until you reach your preferred consistency. If you find your Ham and Corn Chowder is too salty (which can happen due to varying salt levels in packaged ham), a common kitchen trick is to add a small peeled, raw potato to the simmering chowder for the last 15 minutes. The potato is believed to absorb some of the excess salt; discard it before serving. Alternatively, dilute the mixture with unsalted milk or water.
Can I Freeze This Chowder?
Yes, but dairy-based soups can separate or become grainy when frozen and thawed. To minimize this, we recommend freezing the chowder before adding the milk or half-and-half (i.e., stop after Step 4, cooling the potato/broth base). When you are ready to serve, thaw the base, reheat it on the stovetop, and then stir in the dairy component, completing Steps 5 and 6. If you must freeze the finished chowder, thaw it slowly in the refrigerator and stir vigorously while reheating over very low heat.
Nutritional Values and Benefits of Easy Ham and Corn Chowder
Beyond being deeply satisfying, this Easy Ham and Corn Chowder offers substantial nutritional benefits. It is a well-rounded meal, providing a good balance of protein, complex carbohydrates, and essential nutrients.
Estimated Nutritional Breakdown (Per Serving)
While precise nutritional values depend heavily on the exact type of ham and dairy used (Half-and-Half significantly increases fat and calories compared to whole milk), here is an approximation for a generous serving (assuming 6 servings per recipe):
- Calories: Approximately 350-450 kcal
- Protein: 20-25 grams
- Fats: 15-20 grams (mostly saturated from butter/ham/dairy)
- Carbohydrates: 35-45 grams (primarily from potatoes and corn)
- Fiber: 4-6 grams
This profile demonstrates that the Easy Ham and Corn Chowder is a hearty, energy-sustaining meal, particularly beneficial as a main course.
Health Benefits of Key Ingredients (H3)
The Power of Ham (Protein Source)
Cooked ham is an excellent source of high-quality protein, which is essential for muscle repair, immune function, and overall satiety. The 2 cups of diced ham ensure that each bowl of chowder contributes significantly to your daily protein intake, making this comfort food remarkably filling.
Potatoes and Complex Carbs
Russet potatoes are complex carbohydrates, providing sustained energy rather than the quick sugar spike associated with simple carbs. They are also packed with essential nutrients, including Vitamin C, Vitamin B6, and significant amounts of Potassium, which is vital for heart health and blood pressure regulation. Using the potatoes to naturally thicken the chowder means you reap their nutritional benefits directly.
Corn: Fiber and Antioxidants
Corn, though often misunderstood, is a great source of dietary fiber, promoting digestive health. It also contains carotenoids (Lutein and Zeaxanthin), which are known to be beneficial for eye health. The sweet kernel corn adds a delightful flavor contrast while subtly boosting the meal’s fiber content.
Dairy and Bone Health
The addition of whole milk or half-and-half provides calcium and Vitamin D (if fortified), both crucial for maintaining strong bones. The fats in the dairy also aid in the absorption of fat-soluble vitamins present in the vegetables.
In essence, this quick Easy Ham and Corn Chowder is a robust culinary choice that doesn’t force you to sacrifice health for taste. It offers warmth, nourishment, and a boost of essential macronutrients, making it a perfectly justifiable, cozy indulgence.
Frequently Asked Questions About Easy Ham and Corn Chowder
How do I prevent my Easy Ham and Corn Chowder from curdling?
To prevent curdling, ensure you use higher-fat dairy (whole milk, half-and-half, or cream) and, most importantly, never allow the chowder to boil once the dairy has been added (Step 6). Use low heat and heat slowly until steaming hot, but do not aggressively boil.
Can I use frozen corn instead of canned corn in this ham chowder recipe?
Yes, absolutely. If using frozen corn, use about 1.5 cups. There is no need to thaw it beforehand; simply toss the frozen corn directly into the chowder during Step 5. It will heat through quickly and retains a lovely crunch compared to canned corn.
What is the best type of ham to use for this Easy Ham and Corn Chowder?
The best ham is a pre-cooked, smoky variety, such as a leftover bone-in holiday ham or a thick-cut ham steak. Avoid excessively lean deli ham. The fat and natural flavorings in a good baked ham contribute significantly to the depth of the chowder’s flavor profile.
How long does homemade ham and corn chowder last in the refrigerator?
Stored properly in an airtight container, this creamy ham and corn chowder will last safely in the refrigerator for 3 to 4 days. Reheat gently on the stovetop or in the microwave. If reheating on the stovetop, add a splash of broth or milk to maintain its creaminess.
Why do I need to use low sodium chicken broth?
Low sodium broth is highly recommended because cooked ham, especially cured or smoked varieties, is naturally very high in salt. Starting with low sodium broth gives you control over the final seasoning. You can always add salt later, but you cannot take it out if the chowder becomes too salty.
Conclusion: The Definitive Comfort of Easy Ham and Corn Chowder
This recipe for Easy Ham and Corn Chowder is more than just a quick meal; it’s a celebration of comfort, resourcefulness, and exceptional flavor delivered right to your dinner table. We’ve covered everything from building the perfect, lump-free roux to ensuring your potatoes are tender and your dairy remains creamy and unbroken. In under an hour, you achieve a richness and depth of flavor that usually requires hours of dedicated simmering.
The blend of smoky ham, sweet corn, tender Russet potatoes, and a luxurious creamy base makes this soup a genuine crowd-pleaser a perfect antidote to cold weather and a fantastic way to stretch those holiday leftovers. It truly embodies the spirit of easy, satisfying home cooking.
We encourage you to make this Easy Ham and Corn Chowder your own. Experiment with the variations, perhaps adding a dash of smoked paprika for extra depth, or garnishing with crispy bacon bits instead of chives. This recipe is robust enough to handle personal tweaks while still retaining its quintessential comforting core.
If you loved the ease and flavor of this chowder, be sure to explore our other fantastic, easy soup recipes, like our Creamy White Chicken Chili. Don’t forget to leave a comment below letting us know how your chowder turned out, and share this recipe with friends who need a little extra cozy comfort in their lives!
Easy Ham and Corn Chowder (Quick Weeknight Meal)
Ingredients
Equipment
Method
- In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and diced celery. Sauté gently for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 minute more until fragrant.
- Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir continuously with a wooden spoon or whisk for 1 to 2 minutes. This creates a roux (a fat and flour mixture) which will thicken the chowder. Ensure the flour cooks slightly to remove the raw taste.
- Slowly pour in the 4 cups of chicken broth, whisking constantly as you pour. This crucial step prevents the formation of lumps. Once all the broth is added and the mixture is smooth, add the diced Russet potatoes, the 1/2 teaspoon of dried thyme, and the 1/4 teaspoon of black pepper.
- Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, immediately reduce the heat to low, cover the pot slightly, and allow the chowder base to simmer for 10 to 15 minutes, or until the potatoes are completely fork-tender.
- Once the potatoes are cooked, stir in the 2 cups of diced cooked ham and the drained corn. Pour in the 1 cup of whole milk or half-and-half. Stir well and increase the heat back to medium-low.
- Heat the chowder until it is steaming hot, but **do not** allow it to come back to a boil once the dairy is added, as this can cause the milk to curdle. This heating process usually takes about 5 minutes.
- Taste the chowder and adjust the salt levels as necessary (remember that the ham contributes significant salt). Serve immediately, garnished with fresh parsley or chives if desired.
