Ham and Corn Chowder: A Creamy Comfort Food Recipe for Every Season

Ham and Corn Chowder is a delightful dish that warms the soul and tantalizes the taste buds. This creamy, hearty soup has its roots in American cuisine, often enjoyed during chilly evenings or as a comforting meal after a long day. The combination of tender ham, sweet corn, and rich, velvety broth creates a symphony of flavors that many of us cherish. I love how Ham and Corn Chowder brings together simple ingredients to create something truly special, making it a favorite in my household. Not only is it delicious, but it’s also incredibly convenient to prepare, allowing you to whip up a satisfying meal in no time. Whether served as a main course or a side dish, Ham and Corn Chowder is sure to become a beloved staple in your kitchen as well.

Ingredients:

• 4 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 2 cups corn kernels (fresh, frozen, or canned)
• 2 cups diced ham
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh parsley for garnish (optional)

Preparing the Base

1. In a large pot or Dutch oven, I start by cooking the bacon over medium heat. I let it sizzle until it’s crispy, which usually takes about 5-7 minutes. The bacon not only adds flavor but also provides a lovely fat base for the chowder.
2. Once the bacon is crispy, I use a slotted spoon to remove it from the pot and set it aside on a paper towel to drain. I leave the bacon grease in the pot because it’s packed with flavor!
3. Next, I add the diced onion to the pot. I sauté the onion in the bacon grease for about 3-4 minutes until it becomes translucent and fragrant. Then, I toss in the minced garlic and sauté for an additional minute, being careful not to let it burn.

Building the Chowder

4. Now it’s time to add the diced potatoes. I stir them into the onion and garlic mixture, letting them cook for about 2 minutes. This helps to infuse the potatoes with all those delicious flavors.
5. Next, I pour in the chicken broth, making sure to scrape the bottom of the pot to release any tasty bits stuck to it. I bring the mixture to a boil, then reduce the heat to a simmer. I let it simmer for about 10-15 minutes, or until the potatoes are tender.
6. Once the potatoes are cooked through, I add the corn kernels and diced ham to the pot. I stir everything together and let it simmer for another 5 minutes. The corn adds a sweet crunch, and the ham brings a savory depth to the chowder.

Creating the Creamy Texture

7. At this point, I pour in the heavy cream, stirring it into the chowder. The cream makes the chowder rich and velvety. I let it simmer for an additional 5 minutes, allowing the flavors to meld together beautifully.
8. To season the chowder, I sprinkle in the dried thyme and smoked paprika. I also add salt and pepper to taste. I love the smoky flavor from the paprika, which complements the ham perfectly.
9. After seasoning, I give the chowder a good stir and let it simmer for another 2-3 minutes. This is the perfect time to taste and adjust the seasoning if needed. I always find that a little extra salt or pepper can make a big difference!

Finishing Touches

10. Once the chowder is ready, I remove it from the heat. I like to serve it hot, so I ladle it into bowls. If I have some fresh parsley on hand, I chop it up and sprinkle it on top for a pop of color and freshness.
11. To accompany the chowder, I often serve it with crusty bread or crackers. The combination of the creamy chowder and the crunchy bread is simply delightful!
12. If I have leftovers, I store them in an airtight container in the fridge. The chowder actually tastes even better the next day as the flavors continue to develop. When reheating, I usually add a splash of broth or cream to loosen it up.

Tips and Variations

13. If you want to make this chowder a bit healthier, you can substitute half-and-half for the heavy cream. It will still be creamy but with fewer calories.
14. For a vegetarian version, I can easily swap the ham for diced potatoes or mushrooms and use vegetable broth instead of chicken broth. The bacon can

    Conclusion:

    In summary, this Ham and Corn Chowder is an absolute must-try for anyone looking to warm their hearts and bellies with a comforting bowl of goodness. The combination of smoky ham, sweet corn, and creamy potatoes creates a delightful harmony of flavors that is sure to please even the pickiest eaters. Plus, it’s incredibly easy to whip up, making it perfect for busy weeknights or cozy weekends. For serving suggestions, I love to pair this chowder with some crusty bread or a fresh garden salad to balance out the richness. You can also get creative with variations—try adding some diced bell peppers for a pop of color, or toss in a handful of spinach for an extra boost of nutrients. If you’re feeling adventurous, a sprinkle of smoked paprika or a dash of hot sauce can elevate the flavor profile even further. I wholeheartedly encourage you to give this Ham and Corn Chowder a try! I promise it will become a staple in your recipe rotation. Once you’ve made it, I’d love to hear about your experience. Did you add any special twists? How did your family enjoy it? Share your thoughts and any variations you tried in the comments below. Happy cooking! Print
    

    Ham and Corn Chowder: A Creamy Comfort Food Recipe for Every Season

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    • Author: Dottie
    • Total Time: 45 minutes
    • Yield: 6–8 servings 1x

    Print Recipe

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    Description

    This creamy chowder features the rich flavors of bacon, ham, and fresh corn, combined with tender potatoes for a comforting dish that’s perfect for any occasion. Enjoy it hot, garnished with fresh parsley and served with crusty bread or crackers.

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    Ingredients

    Scale 1x2x3x

    • 4 slices of bacon, chopped
    • 1 medium onion, diced
    • 2 cloves garlic, minced
    • 2 medium potatoes, peeled and diced
    • 2 cups corn kernels (fresh, frozen, or canned)
    • 2 cups diced ham
    • 4 cups chicken broth
    • 1 cup heavy cream
    • 1 teaspoon dried thyme
    • 1 teaspoon smoked paprika
    • Salt and pepper to taste
    • Chopped fresh parsley for garnish (optional)

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    Instructions

    1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside, leaving the grease in the pot.
    2. Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Add minced garlic and sauté for an additional minute.
    3. Stir in the diced potatoes and cook for about 2 minutes to infuse flavors.
    4. Pour in the chicken broth, scraping the bottom of the pot. Bring to a boil, then reduce to a simmer for 10-15 minutes until potatoes are tender.
    5. Add corn kernels and diced ham, stirring to combine. Simmer for another 5 minutes.
    6. Pour in the heavy cream and let it simmer for an additional 5 minutes.
    7. Season with dried thyme, smoked paprika, salt, and pepper. Stir and simmer for another 2-3 minutes, adjusting seasoning as needed.
    8. Remove from heat and ladle into bowls. Garnish with fresh parsley if desired. Serve hot with crusty bread or crackers.

    Notes

    • For a healthier option, substitute half-and-half for heavy cream.
    • For a vegetarian version, replace ham with diced potatoes or mushrooms and use vegetable broth.
    • Leftovers can be stored in an airtight container in the fridge and taste even better the next day.

    • Prep Time: 15 minutes
    • Cook Time: 30 minutes