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I whipped up this Ham and Corn Chowder one cold winter night using ham leftovers from the holidays, and it's been a family favorite ever since. That mix of smoky ham, crunchy bacon, sweet corn and soft potatoes swimming in creamy broth is just like a hug in a bowl. And guess what? It's ready in less than an hour, so it's perfect when you want something cozy on busy weeknights.
What Makes This Chowder Special
This filling chowder checks all the boxes for an amazing one pot dinner. While it cooks, your home gets filled with wonderful bacon and onion smells. Every bite gives you that just-right mix of salty ham, sweet corn and velvety potatoes. I've made it for big family get-togethers and quiet dinners at home, and it always brings happy faces around the table.
What You'll Need
Here's what to grab:
- 6 slices bacon cut into pieces
- 2 cups ham cut into cubes, holiday leftovers work great
- 2 cups corn can be fresh, frozen or from a can
- 2 large potatoes skin removed and diced
- 1 medium onion chopped finely
- 4 cups chicken broth go for low sodium if you can
- 1 cup heavy cream
- 2 tablespoons butter and 2 tablespoons flour
- Fresh garlic and herbs you like
Good quality ham and bacon really bump up the flavor here.
Cooking Instructions
First, grab a big pot and cook your bacon pieces until they're nice and crispy. Take them out and put them on paper towels, but don't throw away that tasty bacon fat. Drop some butter into those drippings, then cook your onion until it gets soft and see-through. Toss in the garlic for just a minute. Now sprinkle flour all over and keep stirring - this will make your chowder thick and wonderful.
Pour in your chicken broth bit by bit while stirring, then add your potato chunks. Let it all bubble away until those potatoes get soft, which takes about 10-15 minutes.
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Adding The Smooth Touch
When you can easily stick a fork in those potatoes, throw in your corn and ham to warm them up. Then comes the good part - slowly pour in that heavy cream while stirring. Keep the heat low and wait till everything's nice and hot. Add salt and pepper how you like it, then mix in most of your crispy bacon, but save some to sprinkle on top of each bowl.
Twists On The Classic
I've tried so many different versions of this chowder over time. Sometimes I toss in some carrots, celery or bright bell peppers. When there's no ham around, I've used sausage or turkey and it turns out great. A tiny bit of cayenne gives it a nice kick, and fresh thyme makes it extra tasty. For friends who can't do dairy, coconut milk works amazingly well instead of cream.
Great Side Dishes
There's nothing better than dipping crusty bread or warm biscuits into this chowder. We usually have it with a simple green salad or some roasted veggies to cut through the richness. On super cold nights, we love it alongside homemade cornbread - that combo just can't be beat.
Storing Leftovers
Your chowder will stay good in the fridge for about three days. When you want to eat it again, heat it up slowly on the stove and stir it often. Freezing creamy soups can be tricky, but if you need to, just warm it up really gently when you thaw it and give it a good stir to bring it all back together.
FAQs
My friends always ask if they can use canned corn - yes you can, just make sure to drain it first. To get that nice thick texture, cook the flour and butter well and let the potatoes cook until they start releasing starch. Want to make it vegetarian? No problem - skip the meat, add more veggies and use vegetable broth instead. My favorite trick is adding smoked paprika for that smoky flavor when you don't want to use bacon.
Comfort In Every Spoonful
This chowder has become such an important part of our family meals, especially when it's cold outside. Whenever I cook it, I think back to that first chilly night when I threw it together with holiday ham leftovers. Now everyone asks for it when they need some comfort food. I really hope it brings as much warmth and joy to your family as it has to mine.
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Frequently Asked Questions
- → Why should ingredients be room temperature?
It's easier to mix eggs and cream cheese when they're not cold, which makes for a smoother texture. Cold ingredients may cause lumps in the batter or frosting.
- → How does cornstarch help?
Cornstarch keeps the bars tender and chewy by stopping some of the gluten from forming in the flour mix.
- → Are these freezable?
Absolutely! Store them in an airtight container for up to 3 months. Let them thaw in the fridge overnight before enjoying.
- → What's the purpose of chopping cranberries?
Cutting cranberries into smaller pieces spreads their tart flavor evenly throughout the bars and ensures cleaner cuts when slicing.
- → How can I tell they're done baking?
Look for lightly browned edges. A toothpick should come out with a few moist crumbs or clean when inserted in the middle.