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Ham and Potato Corn Chowder Recipe (Creamy and Comforting!)

Ham and Potato Corn Chowder

Welcome to the comforting world of Ham and Potato Corn Chowder, where rich flavors and hearty ingredients come together to create a dish that warms both the body and soul. As the weather starts to turn cooler, there's nothing more satisfying than a bowl of creamy chowder filled with tender potatoes, sweet corn, and savory ham. This recipe is not only easy to prepare but also perfect for family gatherings, weeknight dinners, or meal prep for busy days.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 2 cups diced ham
  • 4 medium potatoes peeled and diced
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tsp dried thyme
For seasoning
  • Salt and pepper to taste
  • Chopped fresh parsley for garnish (optional)

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board and Knife
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Ladle for serving
  • Blender (optional, for a creamier texture)

Method
 

  1. Step 1: Prepare the ingredients: Start by peeling and dicing your potatoes, chopping the onion, and mincing the garlic.
  2. Step 2: In a large pot, melt the butter over medium heat. Allow it to melt completely before adding the onions.
  3. Step 3: Add the chopped onion and minced garlic to the pot. Sauté for about 3-4 minutes, or until the onions become translucent.
  4. Step 4: Once the onions are ready, add the diced potatoes, corn, and diced ham to the pot. Stir everything together until well combined.
  5. Step 5: Carefully pour in the chicken broth and add the dried thyme. Mix everything well and bring the mixture to a boil.
  6. Step 6: Once boiling, reduce the heat to a simmer. Allow the chowder to cook for about 15-20 minutes or until the potatoes are tender.
  7. Step 7: After the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste.
  8. Step 8: Allow the chowder to heat through for a few more minutes, being careful not to let it boil after adding the cream.
  9. Step 9: Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Enjoy your warm, hearty meal!

Notes

This chowder keeps well in the refrigerator for several days, making it an excellent option for meal prep. Just reheat and enjoy throughout the week!