Easy Ham and Corn Chowder: The Ultimate Comfort Meal

Name: Easy Ham and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons unsalted butter; 1 medium yellow onion (finely diced); 2 stalks celery (finely diced); 2 cloves garlic (minced); 1/3 cup all-purpose flour; 4 cups low-sodium chicken broth; 1 cup Yukon Gold or Russet potatoes (peeled and diced (about 1 medium potato)); 1/2 teaspoon dried thyme; 2 cups diced cooked ham; 1 (15-ounce) can whole kernel corn (drained (or 1.5 cups frozen corn)); 2 cups whole milk (or half-and-half for a richer flavor); 1 teaspoon salt (or to taste, depending on the saltiness of the ham); 1/2 teaspoon fresh cracked black pepper; fresh parsley or chives (Chopped, for garnish (optional))

BY :

Luna Henderson

Posted On :

October 12, 2025

DINNER

There is nothing quite as comforting, filling, and soul-satisfying as a bowl of creamy, homemade chowder. And when you combine the smoky, savory notes of ham with the sweet burst of fresh or frozen corn, and cradle it all in a rich, velvety potato base? Pure culinary magic. This recipe for Easy Ham and Corn Chowder is more than just a soup; it’s a full, hearty meal designed for busy weeknights, chilly evenings, or using up that leftover holiday ham. Forget complicated preparations we focus on simple steps, readily available ingredients, and maximum flavor.

The beauty of this Easy Ham and Corn Chowder lies in its balance. The saltiness of the ham perfectly cuts through the sweetness of the corn and the richness of the dairy, creating a complex, well-rounded flavor profile that will have everyone asking for seconds. We start with a foundational technique the roux to ensure a thick, creamy texture that won’t fall flat, but we keep the execution straightforward, making this recipe approachable even for novice cooks. If you’re searching for a classic, cozy dish that delivers big on flavor without requiring hours in the kitchen, you’ve found your new go-to recipe. Get ready to stir up a batch of the best homemade Ham and Corn Chowder you’ve ever tasted.

Why You Need This Easy Ham and Corn Chowder Recipe In Your Life

When searching for a meal that hits all the right notes comfort, convenience, and crowd-pleasing flavor this Easy Ham and Corn Chowder immediately rises to the top. This isn’t just a basic soup recipe; it’s a kitchen staple that solves multiple dinner dilemmas. Whether you’re trying to efficiently use up leftovers from a glazed ham or simply craving a deeply satisfying bowl of warmth, this chowder delivers every time. It stands out because it marries traditional cooking techniques with modern, time-saving convenience.

The Perfect Weeknight Dinner Solution

In today’s fast-paced world, finding a recipe that requires minimal active time yet tastes like it simmered all day is invaluable. This Easy Ham and Corn Chowder fits the bill perfectly. From start to finish, you can have a piping hot, complete meal on the table in under 45 minutes. The prep work is minimal: a little chopping of the onion and celery, and dicing the potatoes and ham. The rest is mostly simmering, allowing the flavors to meld beautifully without demanding constant attention.

Furthermore, this recipe is incredibly forgiving. Did you accidentally dice your potatoes slightly bigger? Just simmer them for a few extra minutes. Don’t have whole milk? Half-and-half or even evaporated milk works wonderfully for adjusting richness. The straightforward nature of the ingredient list butter, aromatics, stock, potatoes, ham, and corn means you likely have most items already stocked in your kitchen, making those impromptu cozy dinners a reality. This consistency and reliability are why this Ham and Corn Chowder becomes a family favorite almost instantly.

A Fantastic Way to Utilize Leftovers

If you recently prepared a holiday ham (perhaps for Easter or Christmas) and are staring down a mountain of delicious leftovers, this chowder is the answer. Using pre-cooked ham significantly speeds up the process, adding instant, deep flavor and protein. Instead of feeling repetitive, the ham is transformed into something entirely new and exciting when combined with the sweet corn and savory potato broth. This efficient use of resources not only saves time but also cuts down on food waste, giving leftover ham a glorious second life in this luxurious Easy Ham and Corn Chowder. For more hearty, comforting dishes that utilize simple ingredients, check out my recipe for Jiffy Corn Casserole.

Unlocking the Secret to a Creamy, Hearty Chowder

While the ingredients in this Easy Ham and Corn Chowder are simple, the technique is what elevates it from a thin soup to a genuine, rich chowder. Chowder is defined by its thick, creamy consistency, and achieving this texture reliably is key to the recipe’s success. We rely on the traditional method of creating a roux, which involves cooking flour in fat (butter), to build the foundation of our luscious broth. This step ensures the final dish is not only thick but also perfectly smooth, with no lingering raw flour taste.

What Makes This the Best Ham and Corn Chowder?

The combination of textural components is what truly sets this recipe apart. We utilize starchy potatoes (Yukon Gold or Russet) that partially break down during simmering. This starch release acts as a natural thickening agent, adding body and depth to the liquid. Paired with the flour-based roux, the chowder achieves a consistency that coats the spoon beautifully a requirement for any high-quality chowder.

Moreover, the flavor layering is meticulous yet simple. We start by sautéing the holy trinity of chowder aromatics: onion, celery, and garlic. Cooking these gently in butter until softened (translucent, not browned) releases their foundational flavors, which infuse every subsequent addition. The addition of dried thyme provides a subtle, earthy depth that complements both the smoked ham and the sweet corn without overpowering them. It’s these small, intentional steps the perfect roux, the starchy potatoes, and the balanced seasoning that make this rendition of Easy Ham and Corn Chowder truly exceptional. If you love deep, savory flavor profiles, you might also enjoy the robust taste of my Creamy Lasagna Soup.

Maximizing Flavor with Minimal Fuss

Achieving maximum flavor often sounds like it requires maximum effort, but not here. The ham is the ultimate flavor bomb. Whether you use a high-quality pre-diced smoked ham or leftover spiral-cut holiday ham, its inherent saltiness and smokiness provide depth that no amount of mere salt and pepper can replicate. By adding the ham toward the end of the simmering process, we heat it through without drying it out, ensuring it remains tender and succulent.

The corn, whether canned or frozen, adds a vital burst of sweetness and freshness. This sweet element is crucial for balancing the salty ham and rich dairy. When serving this creamy dish, a garnish of fresh parsley or chives adds a final touch of color and a light, herbaceous lift, preventing the rich Easy Ham and Corn Chowder from feeling too heavy. This chowder is designed not only to satisfy but also to delight with every spoonful.

Essential Ingredients and Tools for Making Easy Ham and Corn Chowder

The key to a successful chowder lies in the quality and preparation of a few simple ingredients. Since we are aiming for an Easy Ham and Corn Chowder, we rely on pantry staples that deliver robust flavor without complicated sourcing. Below is a detailed breakdown of the necessary components and the kitchen equipment you’ll need to ensure perfection.

Pantry Staples for a Flavorful Base

The precision in measurements for chowder base ingredients (the roux elements) is critical for achieving the correct texture. Always measure your flour carefully, and when it comes to broth and dairy, use liquids that are at least room temperature or slightly warmed if possible, to aid in smooth incorporation.

2 tablespoons unsalted butter: This is the foundation of our roux and the fat used to sauté the aromatics. Unsalted butter gives you maximum control over the final salt level.
1 medium yellow onion, finely diced: The essential aromatic base. Dicing finely ensures they soften quickly and melt into the chowder texture seamlessly.
2 stalks celery, finely diced: Adds savory depth and complexity. Like the onion, dicing them small is important for proper integration.
2 cloves garlic, minced: Added late in the sauté process for fragrance. Ensure it is only cooked for one minute to prevent bitterness.
1/3 cup all-purpose flour: The star of the roux. This precise measurement is necessary to thicken 4 cups of liquid and 2 cups of dairy to the ideal chowder consistency.
4 cups low-sodium chicken broth: We choose low-sodium because the ham will provide significant salt. Using broth over plain water adds foundational savory flavor.
1 cup peeled and diced Yukon Gold or Russet potatoes (about 1 medium potato): Potatoes provide body. Yukon Golds hold their shape better while still offering starch; Russets offer more starch for a thicker chowder but break down more easily. Consistency in dicing (about half-inch cubes) ensures even cooking.
1/2 teaspoon dried thyme: A classic pairing for ham and creamy soups. It adds an earthy, slightly woodsy note.
2 cups diced cooked ham: This can be leftover ham, a ham steak, or store-bought diced ham. Make sure it is fully cooked. The smokier the ham, the richer the chowder. Cut into manageable, bite-sized pieces (about 1/2 inch).
1 (15-ounce) can whole kernel corn, drained (or 1.5 cups frozen corn): The sweetness of the corn is non-negotiable in this chowder. If using canned, drain thoroughly. If using frozen, you can add it directly to the simmering liquid.
2 cups whole milk (or half-and-half for a richer flavor): Dairy provides the luxurious creaminess. Whole milk is standard, but half-and-half dramatically increases richness and mouthfeel. Crucially, do not use skim milk, as it separates too easily under heat.
1 teaspoon salt (or to taste): Remember to adjust based on the saltiness of your specific ham cut.
1/2 teaspoon fresh cracked black pepper: Essential for a little sharpness.
Chopped fresh parsley or chives, for garnish (optional): Provides color and a fresh finish.

The Importance of Choosing the Right Ham

When preparing this Easy Ham and Corn Chowder, the choice of ham dictates the final flavor profile. Avoid highly processed deli ham slices. Instead, opt for cuts like leftover holiday ham (preferably a bone-in ham that was baked or smoked), a quality ham steak, or packaged smoked diced ham sold near the bacon. The ham should be cubed into pieces that are roughly the same size as the potato dice (about ½ inch) for optimal consistency in every bite. If your ham is very lean, you may want to add a small splash of oil to the butter when sautéing the aromatics to prevent scorching and ensure flavor extraction.

Necessary Kitchen Utensils for Chowder Success

You don’t need highly specialized tools to make a superb chowder, but having the right basic equipment ensures the process is smooth, especially when building the roux.

A Large Dutch Oven or Heavy-Bottomed Pot (5-6 quart capacity): This is the most crucial piece of equipment. A heavy bottom ensures even heat distribution, which prevents the flour mixture (roux) from scorching and prevents the dairy base from sticking or burning during the final simmer.
A Sharp Chef’s Knife and Cutting Board: Essential for finely dicing the onion, celery, potatoes, and ham.
Whisk: Absolutely necessary for steps 2 and 3 (making the roux and whisking in the broth). A wire whisk prevents lumps, guaranteeing a silky-smooth chowder.
Wooden Spoon or Heat-Resistant Spatula: Used for stirring the chowder during simmering and ensuring ingredients don’t stick to the pot bottom.
Measuring Cups and Spoons: Accuracy, especially with the flour, is important for the desired thickness.
Vegetable Peeler: Needed for the potatoes.

Step-by-Step Guide: Crafting Your Perfect Easy Ham and Corn Chowder

Follow these detailed steps carefully to achieve a rich, creamy, and flavorful chowder. Pay close attention to temperature control, especially when working with the roux and the dairy.

1. Sautéing the Aromatics: The Flavor Foundation

In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onion and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 5 to 7 minutes. The goal here is to soften them fully, releasing their aromatic compounds into the butter. This provides the fundamental savory layer of the entire dish.

Add the minced garlic and cook for 1 more minute until fragrant. Crucially, watch the garlic closely. Garlic burns quickly, and burnt garlic will turn your entire chowder bitter. Remove the pot from the heat momentarily if necessary to ensure the heat level remains appropriate.

2. The Art of the Roux: Achieving the Perfect Thickness

Sprinkle the measured flour (1/3 cup) over the cooked vegetables. Stir continuously, using your wooden spoon or spatula, ensuring every piece of vegetable is coated in the flour-butter mixture. Cook for 1 to 2 minutes. This step is non-negotiable it cooks the raw, pasty taste out of the flour. The mixture should look pale yellow and smell slightly nutty, not raw. This cooked paste is the roux, which will serve as the primary thickener for your Easy Ham and Corn Chowder.

3. Whisk in Broth and Cook Potatoes

Gradually pour the chicken broth (4 cups) into the pot. It is helpful if the broth is slightly warm, but if it’s cold, pour it in slowly in 1-cup increments, whisking constantly with your wire whisk. Whisking constantly is essential to prevent the roux from clumping, guaranteeing a smooth and lump-free soup base.

Once the mixture is smooth, add the diced potatoes and the dried thyme. Bring the liquid up to a full simmer (small, gentle bubbles). This process awakens the thyme and begins to soften the potatoes.

4. Simmer and Soften: The Potatoes

Reduce the heat to low-medium. The chowder should maintain a gentle simmer, not a vigorous boil. Let it simmer gently, uncovered, for 10 to 12 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a fork. Stir occasionally to prevent the starchy potatoes from sticking to the bottom of the pot, which could lead to scorching. This simmering time is critical because the potatoes not only soften but also release starch, which further enhances the chowder’s body.

5. Add Ham and Corn

Once the potatoes are tender, stir in the diced cooked ham (2 cups) and the drained corn (or frozen corn). Continue to simmer for an additional 3 minutes. This short period allows the savory ham and sweet corn to heat through completely without overcooking or becoming tough. If using frozen corn, ensure the liquid returns to a simmer after adding it, as frozen items drastically reduce the temperature.

6. Incorporate Dairy: The Velvet Finish

Pour the whole milk (or half-and-half) into the soup base. Stir well to combine. Now, you must heat the chowder gently over low heat until it is hot and steaming. This step requires patience and careful monitoring. Crucially, do not allow the chowder to come to a full boil after adding the milk. High heat or boiling after adding dairy can cause the milk proteins to denature, leading to curdling or separation, ruining the creamy texture of your Easy Ham and Corn Chowder.

7. Season and Serve

Remove the chowder from the heat immediately once it is heated through. Taste the soup and season with salt and fresh cracked black pepper. Since ham is inherently salty, you may need less added salt than you think. Start conservatively and add pinches until the flavor truly pops. Ladle the chowder into warm bowls and garnish generously with fresh parsley or chives, if desired, before serving piping hot. This Easy Ham and Corn Chowder is best served immediately alongside crusty bread or a light side salad. For a slightly different take on comforting family meals, don’t forget to check out our sweet and savory Whipped Shortbread Cookies for dessert.

Tips, Variations, and Making This Chowder Your Own

One of the joys of cooking this Easy Ham and Corn Chowder is its flexibility. It serves as an excellent canvas for seasonal additions and dietary adjustments, allowing you to tailor the recipe to your family’s preferences or needs.

Customizing Your Ham and Corn Chowder

You can easily modify this chowder by adding extra vegetables, using different types of protein, or adjusting the seasonings for a new twist:

Adding Vegetables: Try adding 1/2 cup of finely chopped carrots along with the onions and celery for added color and subtle sweetness. A handful of chopped green beans or frozen peas added with the corn also works well.
Protein Swap: If you don’t have ham, you can substitute other cooked proteins. Smoked Turkey or Chicken Sausage works wonderfully, offering a similar smoky depth. Alternatively, 1 cup of crispy bacon bits added at the end provides savory crunch (though you may need to reduce the butter at the start if using bacon fat).
Spicy Kick: For those who like a little heat, add a pinch of cayenne pepper or a dash of hot sauce (like Cholula or Tabasco) when seasoning.
Cheese Please: Stirring in 1/2 cup of shredded sharp cheddar or Parmesan cheese at the very end (after removing from heat) adds an extra layer of richness and tang.

Dietary and Allergy Variations

Gluten-Free Ham and Corn Chowder: To make this recipe completely gluten-free, substitute the all-purpose flour in the roux with an equal amount of cornstarch or gluten-free flour blend. If using cornstarch, mix it with a splash of cold water or broth first to create a slurry, and then whisk the slurry into the simmering chowder base before adding the potatoes.
Dairy-Free Option: To maintain the creamy texture without milk, use full-fat coconut milk (canned, not refrigerated) or unsweetened cashew milk. You may need to use a touch more flour in the roux or allow the chowder to simmer longer to achieve desired thickness. Use vegan butter for the sauté.
Vegan/Vegetarian Version: Skip the ham, and use vegetable broth instead of chicken broth. Increase the potatoes to 1.5 cups, and consider adding mushrooms (sautéed separately) or white beans for extra protein and earthiness. Use a smoked salt blend to replicate the savory notes normally provided by the ham.

Troubleshooting Common Chowder Mistakes

Even seasoned cooks can run into issues with a roux-based chowder. Here are common problems and how to fix them:

Problem: The Chowder is Lumpy. This usually happens because the liquid (broth) was added too quickly to the roux, or whisking was insufficient. To fix, you can pass a portion of the chowder through a fine-mesh sieve, or use an immersion blender briefly to smooth out small lumps, being careful not to over-blend the ham and corn.
Problem: The Chowder is Too Thin. If the chowder doesn’t thicken sufficiently after adding the milk and simmering, create a second slurry. Mix 1 tablespoon of flour or cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering chowder and cook gently for 2–3 minutes until the consistency improves.
Problem: The Dairy Curdled. This is the most common mistake, caused by high heat. If it looks slightly curdled, immediately remove the pot from the heat. Gently stir in a small amount (1/4 teaspoon) of baking soda this neutralizes any excess acid and can sometimes help re-emulsify the dairy. Next time, remember to heat the milk gently and never boil the chowder after Step 6.

Nutritional Insights: Benefits of This Delicious Chowder

This Easy Ham and Corn Chowder is not only incredibly satisfying but also offers a balanced profile of macronutrients, making it a robust and filling meal. While exact calorie counts depend heavily on the type of ham and dairy used (half-and-half adds significant fat and calories), the components themselves offer great nutritional value.

Estimated Nutritional Breakdown (Per Serving, based on 6 servings):

(Note: These are approximations and will vary based on ingredients used.)

Calories: 350 – 450 kcal
Protein: 18 – 25g (primarily from the ham and dairy)
Fats: 15 – 25g (from butter, ham, and milk/half-and-half)
Carbohydrates: 30 – 40g (from potatoes, corn, and flour)
Fiber: 3 – 5g

Health Benefits of Key Ingredients

Every ingredient contributes not just flavor but also specific nutrients:

Ham (Protein Source): Ham is an excellent source of high-quality protein, essential for muscle repair and satiety. It also provides B vitamins (like B12 and niacin) and important minerals such as zinc and iron. Since ham provides a good source of lean protein, this chowder is highly filling and helps maintain energy levels.

Potatoes (Carbohydrates and Vitamins): Whether you choose Yukon Gold or Russet, potatoes are complex carbohydrates that offer sustained energy. They are rich in Vitamin C, Vitamin B6, and potassium an electrolyte essential for blood pressure regulation and nerve function. Utilizing potatoes ensures the Easy Ham and Corn Chowder is genuinely hearty.

Corn (Fiber and Antioxidants): Corn is a whole grain vegetable packed with dietary fiber, which aids in digestion. It also contains carotenoids (Lutein and Zeaxanthin), which are vital antioxidants known to support eye health. The natural sugars in corn are also complex, offering slower, more sustained energy release than simple sugars.

Dairy (Calcium and Vitamin D): Milk or half-and-half provides crucial calcium, phosphorus, and Vitamin D (if fortified), all necessary for bone health. Using whole milk ensures a good source of dietary fat, which helps the body absorb fat-soluble vitamins found in the chowder ingredients.

Incorporating this balanced mix of protein, healthy carbohydrates, and necessary fats makes this Ham and Corn Chowder a well-rounded and deeply nourishing choice for any meal. The use of low-sodium broth also allows the cook to manage overall sodium intake carefully, a significant benefit when cooking with cured ham.

FAQs About Easy Ham and Corn Chowder

Can I freeze Easy Ham and Corn Chowder?

Freezing chowders containing a dairy base (milk or cream) is generally discouraged. The dairy tends to separate and become grainy or watery upon thawing and reheating. If you must freeze it, freeze the chowder base before adding the milk/half-and-half. When reheating the thawed base, bring it to a simmer and then incorporate the dairy gently.

What is the best type of ham to use in chowder?

The best ham is a fully cooked, quality smoked ham, such as leftover holiday ham or a ham steak. Avoid thinly sliced deli ham. The ham should be cut into small cubes (about 1/2 inch). Using a smoky ham adds depth of flavor that is essential to balancing the sweetness of the corn and the richness of the cream.

How do I prevent my Ham and Corn Chowder from curdling?

The key to preventing curdling is temperature control. Never boil the chowder once you have added the milk or half-and-half. Heat it gently over low heat only until it is steaming hot. Additionally, if your other ingredients are acidic (which isn’t common in this recipe), ensure you whisk the dairy in slowly.

What should I serve with this Easy Ham and Corn Chowder?

This hearty chowder is a complete meal on its own, but it pairs wonderfully with simple accompaniments. Serve it with crusty bread or French baguette slices for dipping, or a simple green salad with a light vinaigrette to cut the richness. Oyster crackers are also a classic addition to any chowder.

Can I use frozen potatoes instead of fresh in this Easy Ham and Corn Chowder?

While possible, it is not recommended. Frozen diced potatoes often do not release the necessary starch to help naturally thicken the chowder, and their texture can become mealy. It is best to use fresh Yukon Gold or Russet potatoes to ensure the desired creamy, hearty texture of your Easy Ham and Corn Chowder.

Wrapping Up Your Cozy Ham and Corn Chowder Journey

Congratulations! You are now equipped with the knowledge and techniques required to master this creamy, robust, and incredibly satisfying Easy Ham and Corn Chowder. This recipe is a testament to the fact that true comfort food doesn’t have to be complex or time-consuming. From the strategic use of a simple roux to the final, gentle warming of the dairy, every step is designed to maximize flavor and minimize hassle.

Remember the critical points: sauté the aromatics until translucent, cook the flour for 1–2 minutes to remove the raw taste, and never boil the chowder after the milk is added. By adhering to these steps, you ensure a velvety smooth texture and a deeply savory bowl that warms you from the inside out. Whether you’re feeding a crowd after a holiday or just seeking a cozy dinner for two, this recipe for Ham and Corn Chowder is guaranteed to become a reliable favorite in your rotation.

We encourage you to experiment with the variations discussed, perhaps adding bacon next time, or exploring the gluten-free alternative. Cooking should be an adventure, and this hearty chowder is the perfect place to start. For more inspiring, comforting, and delicious recipes, be sure to find more cozy recipes on my Pinterest board. Give this Easy Ham and Corn Chowder a try tonight, and share your results! We love hearing how you make these classic dishes your own. Happy cooking!