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Ham and Corn Chowder Recipe

American · Soup · 45 min total

A creamy, comforting chowder loaded with sweet corn, tender ham, and potatoes, perfect for a cozy dinner.

Ingredients

• 4 slices bacon, chopped
• 1 tablespoon unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 2 cups diced cooked ham
• 3 cups frozen corn kernels (or fresh)
• 2 medium russet potatoes, peeled and diced
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1/2 cup heavy cream
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pot.
2. Add butter to the pot and melt. Add onion and cook until softened, about 4 minutes. Add garlic and cook for 1 minute.
3. Sprinkle flour over the onion mixture and stir constantly for 1-2 minutes to cook out the raw flour taste.
4. Gradually whisk in chicken broth and milk, ensuring no lumps. Bring to a simmer.
5. Add ham, corn, potatoes, thyme, salt, and pepper. Simmer until potatoes are tender, about 15-20 minutes, stirring occasionally.
6. Stir in heavy cream and heat through. Adjust seasoning to taste.
7. Ladle into bowls, top with reserved bacon and chopped parsley. Serve hot.

Tips

• For a thicker chowder, mash some of the potatoes against the side of the pot before adding cream.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of milk if needed.

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