Ham and Potato Corn Chowder

 

This hearty and comforting chowder is a complete meal in a bowl! Loaded with tender potatoes, sweet corn, and savory ham, all swimming in a rich, creamy broth, it’s the perfect dish to warm you up from the inside out.

Yields: 6-8 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients

For the Chowder:

• 1¾ lbs red potatoes, diced (about 4-5 medium potatoes)

• 2 cups diced cooked ham

• 2 cups corn kernels (frozen, canned, or fresh)

• 1 yellow onion, diced

• 2 carrots, peeled and chopped

• 2 celery stalks, diced

• 5½ tbsp butter, divided

• 29 oz (about 3.5 cups) chicken broth

• 1 bay leaf

• ¾ tsp dried oregano

• ½ tsp dried thyme

• Salt and black pepper, to taste

For the Cream Sauce:

• ⅓ cup all-purpose flour

• 3 cups milk

• ½ cup heavy cream

For Garnish:

• 6 slices cooked bacon, crumbled

• Freshly chopped chives or green onions

Instructions:

Instructions

1. Sauté the Aromatics:
In a large soup pot or Dutch oven, melt 1½ tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.

2. Simmer the Potatoes:
Add the diced potatoes, chicken broth, thyme, oregano, and bay leaf to the pot. Season generously with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook, uncovered, for 15 minutes.

3. Add Ham and Corn:
Stir in the diced ham and corn kernels. Continue to simmer for another 5-10 minutes, or until the potatoes are perfectly tender and easily pierced with a fork.

4. Create the Creamy Roux:
While the potatoes are simmering, melt the remaining 4 tablespoons of butter in a separate saucepan over medium heat. Whisk in the flour and cook for about 1½ minutes, creating a pale golden paste (a roux). Slowly pour in the milk, whisking constantly to ensure no lumps form. Continue to cook, whisking frequently, until the mixture thickens and comes to a gentle bubble. Remove from heat and stir in the heavy cream. Season with a pinch of salt and pepper.

5. Combine and Finish:
Once the potatoes are tender, remove and discard the bay leaf from the soup pot. Gradually pour the creamy milk mixture into the chowder, stirring constantly until everything is beautifully combined and heated through. Taste and adjust seasoning if needed.

6. Serve:
Ladle the hot chowder into bowls. Garnish generously with crumbled bacon and a sprinkle of fresh chives or green onions. Serve immediately and enjoy!

Chef’s Tip: For an extra layer of flavor, try using the drippings from cooking your bacon instead of the first portion of butter to sauté the vegetables.