Hearty & Creamy Ham and Corn Chowder: The Ultimate Leftover Ham Recipe
There’s nothing quite like a warm bowl of creamy chowder to bring comfort and satisfaction, especially when it cleverly repurposes delicious leftovers. This incredible Ham and Corn Chowder is a prime example, transforming Sunday’s roast ham into a spectacular, flavorful, and incredibly comforting meal. Imagine tender chunks of savory ham, sweet bursts of corn, and hearty potatoes, all swimming in a rich, velvety broth that’s both deeply satisfying and surprisingly easy to make. It’s the ultimate comfort food, perfect for chilly evenings or simply when you’re craving something wholesome and delicious.
This recipe isn’t just a clever way to use up that leftover ham; it’s a culinary experience in itself. Each spoonful offers a harmonious blend of flavors and textures that will leave you feeling warm and content. The sweetness of the corn perfectly complements the saltiness of the ham, while the potatoes add a delightful earthiness and thickness to the chowder. It’s a dish that truly delivers on all fronts, promising a hearty, homemade meal with minimal fuss.
If you find yourself with even more leftover ham after enjoying this fantastic chowder, don’t worry! We have more delicious ideas for you. Consider whipping up my delightful Ham and Cheese Frittata for a brilliant breakfast or brunch option. And for those who adore creamy soups as much as we do, be sure to explore my other highly-rated recipes like the copycat Zuppa Toscana, a rich and savory broccoli potato soup, and the uniquely delicious potato pepper jack soup. Each offers a different yet equally satisfying creamy experience.
Why This Ham and Corn Chowder Recipe is a Must-Try
This isn’t just another soup recipe; it’s a culinary triumph that offers convenience, incredible flavor, and smart use of ingredients. Here’s why this Ham and Corn Chowder will quickly become a favorite in your recipe rotation:
- Effortless Leftover Transformation: This chowder is your secret weapon for making the most of ingredients already in your fridge. It’s absolutely perfect for utilizing leftover ham from holiday feasts like Thanksgiving, Christmas, or Easter, or even just a Sunday dinner. Beyond ham, it’s a brilliant way to incorporate any surplus corn you might have, whether it’s fresh corn on the cob or frozen kernels. This not only reduces food waste but also saves you money and time planning your next meal.
- Unforgettable Creamy Texture and Robust Flavor: Prepare your taste buds for an explosion of flavor and a luxurious texture. We achieve a wonderfully rich and creamy base using heavy cream, which adds an unparalleled decadence. The magic truly happens with an immersion blender. A quick blend transforms part of the soup into a smooth, thick chowder consistency, while intentionally leaving some pieces of ham, corn, and potato intact for delightful texture in every bite. This combination creates a truly “crazy good” experience that perfectly balances richness with wholesome ingredients.
- Simple One-Pot Wonder: Who doesn’t love a meal that means less cleanup? This one-pot ham and corn chowder simplifies your cooking process dramatically. From sautéing your aromatics to simmering the vegetables and finishing with the cream and ham, everything happens in a single pot. This not only makes cooking a breeze but also ensures that all those delicious flavors meld together beautifully, creating a cohesive and deeply satisfying dish that’s perfect for busy weeknights or relaxed weekend meals.
Essential Equipment for Your Chowder
Making this hearty ham and corn chowder requires only a few basic kitchen tools:
- Large Pot or Dutch Oven: Essential for cooking everything in one go. A heavy-bottomed pot helps prevent sticking and ensures even heat distribution.
- Cutting Board and Sharp Knife: For dicing your ham, potatoes, and onions efficiently and safely.
- Measuring Cups and Spoons: For accurate ingredient quantities, ensuring the perfect balance of flavors.
- Immersion Blender (Hand Blender): Key for achieving that classic chowder texture without having to transfer hot soup to a stand blender. If you don’t have one, a regular blender will work, but be cautious with hot liquids (see tips below).
- Wooden Spoon or Spatula: For stirring and scraping the bottom of the pot.
Key Ingredients for the Perfect Ham and Corn Chowder
Each ingredient in this recipe plays a vital role in creating the chowder’s distinctive flavor and creamy texture. Here’s a closer look at what you’ll need and why:
- Corn: The beauty of this recipe is its versatility with corn. Whether you use fresh kernels sliced off the cob, frozen corn for convenience, or drained canned corn, the sweet flavor of the corn is non-negotiable. Frozen corn is often a great choice as it’s picked at its peak and flash-frozen, locking in sweetness and nutrients. If using fresh, make sure it’s ripe and tender.
- Ham: For this chowder, we highly recommend using actual cooked ham, such as leftover holiday ham, rather than thinly sliced deli ham. The robust flavor and substantial texture of a good quality ham—whether it’s smoked, honey-glazed, or spiral-sliced—will contribute significantly more depth and savory goodness to the soup. Diced into 1/2-inch cubes, it holds up beautifully in the chowder.
- Potatoes: Hearty potatoes are essential for a classic chowder. I suggest using gold potatoes (like Yukon Golds) or russets. Gold potatoes offer a creamy texture and hold their shape well, while russets will break down slightly more, contributing to the chowder’s thickness. Peel and dice them into 1/2-inch cubes so they cook evenly and are easy to eat in a spoonful.
- Broth: Using a flavorful broth (chicken or vegetable) is paramount to building a rich base for your chowder. It provides a much deeper flavor profile than water ever could. Opt for low-sodium broth if you prefer to control the salt content, especially since ham can be quite salty.
- Heavy Cream: This is the secret to achieving that luxurious, thick, and ultra-creamy consistency that defines a perfect chowder. Heavy cream adds richness and body that truly elevates the dish. While you can substitute half-and-half or even whole milk for a lighter option, be aware that the chowder will be less thick and more “brothy” in consistency. Stick with heavy cream for the ultimate indulgent experience.
- Other Essentials: Don’t forget the aromatic foundation of butter, diced yellow onion, and minced garlic, which create a fragrant base. Flour helps create a roux, thickening the chowder, and simple seasonings like kosher salt, ground black pepper, and paprika enhance the overall flavor without overpowering the main ingredients.
Step-by-Step Instructions: Crafting Your Ham and Corn Chowder
Follow these detailed steps to create a delicious and comforting bowl of ham and corn chowder:
- Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Once the butter is shimmering and fully melted, add the diced yellow onion. Cook the onion, stirring occasionally, until it has softened and become translucent, which typically takes about 5 minutes. Then, add the minced garlic to the pot and cook for just 1 more minute until it becomes fragrant. Be careful not to burn the garlic.
- Create the Roux: Stir the flour into the softened onion and garlic mixture. Continue to cook and stir for 2 minutes. During this time, the flour will absorb the butter and form a thick, pasty roux. Cooking the flour helps to remove any raw flour taste, ensuring a smooth and flavorful chowder.
- Build the Base: Gradually pour the chicken broth into the pot, stirring constantly with a whisk or wooden spoon to ensure the roux smoothly incorporates into the liquid, preventing lumps. Add the kosher salt, ground black pepper, paprika, and the diced potatoes. Bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it simmer, uncovered, for 8-10 minutes, or until the potatoes are starting to soften.
- Add the Corn: Stir in the corn (frozen, canned, or fresh) and continue to cook for another 10 minutes. By now, the corn should be heated through, and the potatoes should be fork-tender, meaning they can be easily pierced with a fork without being mushy.
- Achieve Chowder Consistency: Carefully use an immersion blender to blend a portion of the soup to your desired consistency. For a true chowder, I recommend blending just enough to thicken the soup while still leaving plenty of corn and potato chunks for texture. If you don’t have an immersion blender, you can carefully transfer about 2-3 cups of the soup to a regular blender (fill only halfway, vent the lid, and cover with a towel) and pulse a few times until smooth, then return it to the pot.
- Final Touches: Stir in the heavy cream and the diced ham. Continue to cook over medium heat for another 5-8 minutes, or until the ham is thoroughly warmed through and the chowder is heated to your liking. Do not boil once the cream is added. Taste and adjust seasonings if necessary. Serve hot and enjoy!
Expert Tips for the Best Ham and Corn Chowder
To ensure your ham and corn chowder is absolutely perfect every time, keep these expert tips in mind:
Flavor Enhancements & Additions: Elevate your chowder with delicious garnishes. Crispy bacon pieces, thinly sliced green onions, fresh chives, or a sprinkle of fresh parsley on top of each serving will add both flavor and visual appeal. A swirl of extra heavy cream or a dash of your favorite hot sauce can also add a delightful finish. For an extra layer of flavor, consider adding finely diced carrots and celery along with the onion at the beginning of the recipe to create a classic mirepoix base.
Achieving the Perfect Creamy Texture:
- Immersion Blender Usage: The immersion blender is key to getting that signature chowder consistency. Blend directly in the pot, moving it around to create a smooth base while leaving some corn and potato chunks for a satisfying bite. Don’t over-blend unless you prefer a completely smooth soup.
- No Immersion Blender? No Problem: If you don’t have an immersion blender, carefully transfer about 2-3 cups of the cooked soup (without the ham and cream yet) to a regular blender. Fill the blender jar only halfway to prevent pressure buildup. Secure the lid and remove the small cap from the top, covering the opening with a kitchen towel to allow steam to escape while blending. Pulse a few times until smooth, then return the blended portion to the pot. This method requires caution when handling hot liquids.
Ingredient Selection Matters:
- Heavy Cream is Best: For the richest and creamiest chowder, heavy cream is non-negotiable. It provides the thickest consistency and most luxurious mouthfeel. If you’re looking to lighten it up, half-and-half or even whole milk can be used, but be aware that the resulting chowder will be thinner and less rich.
- Broth Over Water: Always use chicken or vegetable broth instead of water. Broth provides a foundational layer of flavor that water simply cannot replicate. If you’re concerned about sodium, opt for a low-sodium broth.
- Corn Versatility: Feel free to use any type of corn you have on hand: frozen, canned (drained well), fresh off the cob, or even leftover grilled corn. Each will add its unique sweetness and texture.
- Choose Your Ham Wisely: For the best flavor and texture, use real, cooked ham, such as leftover holiday ham, smoked ham, or a ham steak. Avoid thinly sliced deli ham, as it tends to be less flavorful and can break down too easily in the chowder, lacking the robust presence that diced ham provides.
Delicious Variations to Explore: Get creative with your chowder!
- Alternative Proteins: If you don’t have ham or want to try something different, cooked and crumbled bacon, smoked sausage, or shredded cooked chicken would all be delicious substitutions. For a vegetarian option, simply omit the ham and use vegetable broth.
- Add More Vegetables: Enhance the nutritional value and flavor by adding other vegetables. Diced carrots, celery, bell peppers, or even a handful of spinach can be added with the potatoes and corn.
- Spice it Up: For a touch of heat, a pinch of cayenne pepper or a dash of red pepper flakes can be added along with the other seasonings. A hint of smoked paprika can also deepen the savory notes.
- Cheesy Goodness: Stir in some shredded cheddar or Monterey Jack cheese at the end for an extra layer of creaminess and flavor.
Serving Suggestions for a Complete Meal: This hearty chowder is a meal in itself, but it pairs wonderfully with a few simple sides.
- Serve it with warm, homemade buttermilk biscuits or soft dinner rolls for dipping.
- A light, crisp side salad like a broccoli caesar salad or a simple green salad with a vinaigrette provides a refreshing contrast.
- Crusty bread or cornbread also make excellent accompaniments.
Storing and Reheating Your Chowder
Leftover ham and corn chowder tastes even better the next day! Here’s how to properly store and reheat it:
- Refrigeration: Allow the chowder to cool completely before transferring it to an airtight container. It will keep fresh in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the chowder on the stovetop over low to medium heat, stirring occasionally, until warmed through. You may need to add a splash of milk or broth to thin it out if it has thickened too much in the fridge. Avoid boiling, especially if reheating a batch that already contains cream, as this can cause the dairy to separate.
- Freezing: You can absolutely freeze chowder, but with an important caveat to maintain its creamy texture. Dairy has a tendency to separate when frozen and thawed, so if you plan to freeze a portion of this soup, do so *before* adding the heavy cream. Freeze the ham and corn chowder (after the blending step but before adding cream and ham) in an airtight container or freezer-safe bag for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the fridge, then gently reheat on the stovetop, adding the heavy cream and ham at the final stage as per the original instructions.
Frequently Asked Questions About Ham and Corn Chowder
The trick to making the perfect, velvety chowder lies in a few key steps. First, build a flavorful base using broth and a butter-flour roux. Second, ensure your potatoes are fork-tender. Third, and most importantly, use an immersion blender to blend a portion of the soup. This creates a creamy, thick consistency while still leaving delightful chunks of corn, ham, and potato for texture. Finally, finishing with heavy cream adds that luxurious richness.
While both are comforting bowls of goodness, the main difference between soup and chowder lies in their consistency and ingredients. Soups are generally more broth-based and lighter. Chowders, on the other hand, are typically thicker, heartier, and often contain a significant amount of cream or milk, as well as chunky ingredients like potatoes, corn, and meat or seafood. They have a richer, more substantial body.
Yes, you can! However, there’s a crucial step to prevent the cream from separating. If you intend to freeze a batch of this chowder, do so *before* adding the heavy cream and ham. Once you’ve blended the soup base (with potatoes and corn), allow it to cool completely and then transfer it to an airtight container or a heavy-duty freezer bag. It can be frozen for up to 2 months. When you’re ready to enjoy it, thaw the frozen base in the refrigerator overnight. Reheat it gently on the stovetop, and then stir in the heavy cream and ham, cooking until warmed through, following the last step of the recipe.
Yes, absolutely! To make this chowder gluten-free, simply substitute the all-purpose flour in the roux with a gluten-free all-purpose flour blend (one that contains xanthan gum works best) or use cornstarch as a thickener. If using cornstarch, create a slurry with cold water or broth before adding it to the simmering soup to avoid lumps.
If your chowder is too thick, you can easily thin it out by stirring in a little extra chicken broth or milk until it reaches your desired consistency. If it’s too thin, you have a couple of options: you can gently simmer it uncovered for a bit longer to allow some liquid to evaporate and thicken, or you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering chowder until it thickens to your liking.
More Comforting Soup Recipes to Explore
If you loved this Ham and Corn Chowder, you’re in for a treat with these other cozy and delicious soup recipes from our collection:
- Hearty White Chicken Chili
- Easy & Flavorful Taco Soup
- Creamy Tomato Tortellini Soup
- Sweet and Spicy Chili
We hope you enjoy trying these other fantastic recipes that promise warmth and flavor in every bowl!
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Ham and Corn Chowder
Ingredients
- 2 tablespoons butter
- 1/2 small yellow onion – diced, about 3/4 cup
- 3/4 teaspoon garlic – minced, about 3 cloves
- 2 tablespoons flour
- 4 cups chicken broth – or vegetable broth
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon paprika
- 1 lb gold potatoes – peeled and diced into 1/2″ inch cubes
- 32 oz corn – frozen or canned (I used frozen). Drain the corn if using canned
- 1 cup heavy cream – can sub half and half for less fat. See notes
- 1 lb ham – diced into 1/2″ cubes. See notes
Instructions
- In a large pot set over medium heat melt the butter. Once melted stir in the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the flour and cook for 2 minutes. The mixture will be pasty and thick.
- Pour the chicken broth into the pot all while stirring constantly. Add the salt, pepper, and paprika and potatoes. Bring the mixture to a boil, then reduce to a simmer and simmer (uncovered) for 8-10 minutes.
- Add in the corn and cook for 10 minutes or until corn is heated through and the potatoes are fork tender.
- Using an immersion blender blend the soup to your desired consistency. I like to keep some corn and potato chunks. If you don’t have an immersion blender you can transfer some of the soup to a blender.
- Add the heavy cream and ham and cook over medium heat for 5-8 minutes or until the ham is warmed through.