Creamy Ham and Potato Corn Chowder
As the chill of autumn creeps in and the leaves turn to shades of gold and crimson, there’s nothing quite like a steaming bowl of Ham and Potato Corn Chowder to wrap you in warmth and comfort. This delicious soup transports me back to cozy evenings at my grandmother’s kitchen table, where laughter and love intermingled with the aromatic scents of her home-cooked meals. Each hearty spoonful is a nostalgic reminder of family gatherings, where everyone would gather around, sharing stories as they slurped up the creamy goodness. This easy weeknight dinner has become a favorite in my home as I strive to recreate those cherished moments filled with warmth and togetherness. You’ll find this recipe is a simple pleasure, one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comfort in a Bowl: Each bite is creamy, rich, and packed with cozy flavors, making it perfect for chilly days.
- Quick and Easy: This recipe comes together in just about 30 minutes, making it a fantastic choice for busy weeknights.
- Crowd-Pleasing: Whether you are serving family or hosting friends, this chowder is sure to be a hit with everyone!
- Hearty and Filling: Packed with protein from the ham and filled with tender potatoes, this soup is filling enough to be a meal on its own.
- Make Ahead: This soup can be made in advance and tastes even better the next day, making meal prep a breeze.
What You’ll Need
Gather these simple ingredients to create your warm and hearty chowder:
- 4 strips turkey bacon
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth or stock
- 1 cup heavy (or whipping) cream
- 2 cups frozen corn
- 1 pound smoked ham, chopped
- 2 large Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Step-by-Step Instructions
Let’s make it together! Follow these simple steps to create your cozy chowder:
- Slice the bacon into small pieces (kitchen shears make this easy). In a large soup pot over medium-high heat, cook the turkey bacon until crispy, about 10 minutes.
- While the bacon cooks, chop the onion, celery, potatoes, and ham.
- Once the bacon is crisp, transfer it to a paper towel-lined plate. Leave the bacon drippings in the pot.
- Add the chopped onion and celery to the pot. Sauté for about 5 minutes until softened and fragrant.
- Stir in the flour and minced garlic. Cook for about 1 minute, stirring constantly to form a roux that adds depth to your chowder.
- Slowly pour in the chicken broth, stirring well to dissolve the flour and scrape up any flavorful bits from the bottom of the pot.
- Add the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the turkey bacon (reserve some for garnish). Bring to a boil over high heat.
- Once boiling, reduce heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally as the soup thickens and the flavors meld.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved turkey bacon before serving.
Variations & Creative Twists
Here are some fun ways to customize this comforting chowder:
- Add Greens: Stir in some fresh spinach or kale for an added pop of color and nutrients that makes the soup even more inviting.
- Zesty Southwest Twist: Mix in some diced green chiles or jalapeños for a spicy kick that gives the chowder a zesty upgrade.
- Rich and Creamy Cheese: Top with shredded cheddar cheese just before serving for an indulgently cheesy flavor that everyone will love.
- Herb Infusion: Experiment with fresh herbs like thyme or parsley for an aromatic layer that brightens the dish.
Chef Emma’s Helpful Tips
To help you achieve perfect results, consider these practical tips:
- Make-Ahead Magic: Prepare the chowder a day in advance. It allows the flavors to deepen, and it simply reheats beautifully.
- Ingredient Swaps: If you have leftover holiday ham, feel free to use that for even richer flavor. You can also substitute with chicken or turkey for a lighter option.
- Slicing Trick: For easier dicing, partially freeze the ham before chopping; it will firm up and make slicing a breeze!
- Storage Suggestions: Store any leftovers in an airtight container in the fridge for up to three days. Reheat on the stove and add a splash of cream if it thickens too much.
Nutrition Information per Serving
- Serving Size: One generous bowl
- Calories: ~350
- Carbs: 34g
- Sugar: 2g
- Fat: 18g
- Protein: 15g
- Sodium: ~800mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This chowder tastes even better the next day, making it a perfect make-ahead dish.
Can I use different ingredients?
Yes! Feel free to swap out the ham for turkey or chicken, or add more veggies like bell peppers or zucchini.
How do I store leftovers?
Store any leftovers in an airtight container in the fridge. Reheat on the stovetop and enjoy again!
How long does it last?
The chowder will last in the refrigerator for up to 3 days, making it a great option for meal prep!
A Cozy Closing Note
Enjoying a bowl of my Creamy Ham and Potato Corn Chowder is a ritual I cherish, as it nourishes not just the body but also the soul. It’s the type of recipe that brings loved ones together and creates lasting memories. Save this Ham and Potato Corn Chowder to your cozy recipes board so it’s ready when you need a comforting treat! Happy cooking, friends!
Creamy Ham and Potato Corn Chowder
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A creamy, rich chowder filled with ham, potatoes, and corn, perfect for chilly days and family gatherings.
Ingredients
- 4 strips turkey bacon
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth or stock
- 1 cup heavy cream
- 2 cups frozen corn
- 1 pound smoked ham, chopped
- 2 large Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Slice the bacon into small pieces. In a large soup pot over medium-high heat, cook the turkey bacon until crispy, about 10 minutes.
- While the bacon cooks, chop the onion, celery, potatoes, and ham.
- Once the bacon is crisp, transfer it to a paper towel-lined plate. Leave the bacon drippings in the pot.
- Add the chopped onion and celery to the pot. Sauté for about 5 minutes until softened and fragrant.
- Stir in the flour and minced garlic. Cook for about 1 minute, stirring constantly to form a roux.
- Slowly pour in the chicken broth, stirring well to dissolve the flour and scrape up any flavorful bits from the bottom of the pot.
- Add the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the turkey bacon (reserve some for garnish). Bring to a boil over high heat.
- Once boiling, reduce heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved turkey bacon before serving.
Notes
Make this chowder a day in advance to enhance the flavors. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg
