Ham & Potato Corn Chowder

Alright, folks, let me hit you with a story of comfort and warmth, all wrapped up in one big pot of Ham & Potato Corn Chowder. This is no ordinary recipe — no sir! It’s like putting on your comfiest, old sweater and eating a hug. It’s special because it’s like a big, cozy family gathering in a bowl. You should give it a whirl because winter is sneaking up on us, and nothing says “I’ve got this season beat” like a steaming bowl of creamy chowder.

Let me tell you, my dear hubby and our small tribe go nuts for this chowder. Picture this: it’s been one of those exhausting, non-stop days, and I’m too worn out to even think. But then, I spot some leftover ham and potatoes begging to become legends. The little ones start cheering because they know their bellies will soon be filled with something way better than canned soup. This recipe’s become such a regular fixture that even our dog senses the magic whenever he whiffs the air.

Why You’ll Love This Ham & Potato Corn Chowder

– It’s like a big, warm hug from your grandma — in edible form!
– Accidentally threw an extra potato in last time, and guess what? Even better.
– If you can chop and stir, you can totally make this.

How to Make It

Alright, here’s the deal. So you start by chucking some butter into a decent-sized pot because we’re not shy about flavor here. Throw in the onions, because they make everything smell like a comforting kitchen instead of the chaotic mess it actually is. Stir ’em until they’re soft — I mean, who wants crunchy onions, right?

Add some flour and stir like you mean it. Don’t let it stick or you’ll be scraping it forever. Pour in a bit of milk, and while that’s happening, probably get distracted, but it’s okay. You’ll remember just in time. Toss in your potatoes, ham, and pile on the corn. By now, you should have a chowder that’s already making you smile. Season it up with whatever tickles your fancy today, and let the whole thing simmer until everything’s cozy.

Ingredient Notes

– Ham: Honestly, any leftover from your fridge raid will work. Trust me.
– Potatoes: Left on the counter – now they’re perfect for this soup.
– Corn: The only thing my kids will eat without questions — use fresh, frozen, or canned. Whatever you’ve got.

Recipe Steps:

1. Melt butter in a big ol’ pot over medium heat.
2. Toss in onions and cook until soft. Or until the kids stop asking when dinner’s ready.
3. Stir in flour and let it hook up with the onions for a bit.
4. Pour in milk and mix up the glorious goodness.
5. Drop in potatoes, ham, and corn. Don’t overthink it.
6. Season liberally! Taste and tweak — that’s the fun part.
7. Simmer till everything says, “We’ve become one.”

What to Serve It With

Tips & Mistakes

Storage Tips

So, you’ve finished the chowder, and now you’re thinking, “What do I do with these leftovers?” pop them into an airtight container and toss them in the fridge. Next day breakfast? Absolutely acceptable. Serve cold with hot toast. You can call it avant-garde.

Variations and Substitutions

Hey, when your fridge looks back at you with the “I’m empty” vibe, you get creative. Swap in sweet potatoes or peas for kicks. Tried replacing milk with coconut milk once — gave it a tropical twist. And when in doubt, chuck in a spoonful of sugar or honey if the mood strikes.

Frequently Asked Questions

Ham & Potato Corn Chowder

This creamy ham and potato corn chowder combines tender ham, tender potatoes, and sweet corn in a rich, comforting broth perfect for any chilly day.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups diced cooked ham
• ▢ 4 cups peeled and diced potatoes Yukon Gold preferred
• ▢ 1.5 cups corn kernels fresh or frozen
• ▢ 1 cup chopped onion
• ▢ 3 cups chicken broth low sodium
• ▢ 1 cup half-and-half
• ▢ 2 tablespoons unsalted butter
• ▢ 2 tablespoons all-purpose flour for thickening
• ▢ 0.5 teaspoon salt
• ▢ 0.25 teaspoon black pepper freshly ground

Instructions

Preparation Steps

• In a large pot, melt the butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
• Sprinkle the flour over the onions and stir well to form a roux. Cook for 2 minutes, stirring constantly.
• Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
• Add the diced potatoes and cook until they begin to soften, about 15 minutes.
• Stir in the corn kernels and diced ham. Cook for an additional 5 minutes to heat through.
• Lower the heat and stir in the half-and-half. Heat gently without boiling.
• Season with salt and freshly ground black pepper. Serve warm and enjoy.

Notes

For a thicker chowder, mash some of the potatoes before adding the ham and corn. Garnish with chopped parsley or chives if desired.