Ham And Corn Chowder

This comforting Ham and Corn Chowder is a perfect dish for cozy, hearty meals. The rich, savory flavors of crispy bacon and smoked ham combine beautifully with the sweetness of corn and the creaminess of heavy cream.

With tender potatoes and a hint of Italian seasoning, this chowder is packed with flavor and warmth. It’s a one-pot wonder that comes together easily, making it an ideal choice for a filling lunch or dinner that the whole family will enjoy.

Perfect for colder weather, it’s a deliciously satisfying bowl of goodness.

Why You’ll Love This Recipe:

People will love this Ham and Corn Chowder because it’s the perfect balance of rich, savory flavors and creamy texture.

The crispy bacon adds a delightful crunch, while the smoked ham brings depth and heartiness to the dish.

The sweetness of the corn and the creamy base make each spoonful comforting and satisfying.

With the tender potatoes and aromatic seasoning, this chowder is both filling and flavorful, making it a great choice for a cozy meal.

It’s easy to prepare, yet packed with comforting, homey goodness that everyone can enjoy.

Key Ingredients:

Bacon – Adds a crispy, savory crunch and enhances the overall depth of flavor in the chowder.

Smoked Ham – Provides a rich, smoky taste that pairs perfectly with the sweetness of the corn.

Corn – Sweet, juicy kernels that balance the savory ingredients and add texture to the chowder.

Potatoes – Tender, starchy potatoes that help thicken the soup and make it hearty and filling.

Heavy Cream – Creates a rich, creamy base that brings all the flavors together for a comforting, smooth texture.

Chicken Broth – Provides a flavorful liquid foundation, enhancing the soup’s depth and richness.

Italian Seasoning – A fragrant blend of herbs that adds aromatic complexity to the chowder.

Ham and Corn Chowder

Ingredients:

4 slices of bacon, finely chopped

1/2 medium onion, finely chopped

2 celery stalks, finely chopped

1/4 cup all-purpose flour

2 cloves garlic, minced

4 cups chicken broth or stock

1 cup heavy cream

2 cups frozen corn kernels

1 pound smoked ham, finely chopped

2 large Russet potatoes, peeled and diced

A dash of Italian seasoning

A pinch of cayenne pepper (optional)

Salt and pepper to taste

Instructions:

Begin by chopping the bacon into small pieces. Heat a large pot over medium-high heat and cook the bacon until it becomes crispy, which should take around 10 minutes.

While the bacon cooks, prepare the onion, celery, ham, and potatoes by chopping them according to the instructions.

Once the bacon is crispy, remove it from the pot and place it on a plate lined with paper towels to drain. Keep the rendered bacon fat in the pot.

Add the chopped onion and celery to the pot, cooking for about 5 minutes until they soften.

Stir in the flour, ensuring you cook and stir constantly for about one minute.

Add the minced garlic, then pour in the chicken broth, stirring well to combine and dissolve the flour, scraping up any bits stuck to the bottom of the pot.

Next, add the heavy cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, and cayenne pepper. Return most of the cooked bacon to the pot, reserving a little for garnish. Bring the mixture to a boil, then reduce to a simmer.

Let the soup simmer for about 15-20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.

Before serving, season with salt and pepper to taste. Garnish with the reserved crispy bacon and serve.

Notes:

Bacon Substitution: If you prefer a leaner version, you can substitute bacon with turkey bacon or omit it entirely, though the bacon does add a lot of flavor.

Smoked Ham: Using smoked ham is key for adding a deep, rich flavor to the chowder. If you don’t have smoked ham, regular cooked ham will work, but it will lack the same depth of taste.

Potato Variety: Russet potatoes are ideal for this recipe due to their starchy texture, which helps thicken the chowder. However, you can substitute with Yukon Gold potatoes for a creamier texture.

Creaminess: If you prefer a lighter version, you can substitute heavy cream with half-and-half or even whole milk, though this will affect the richness of the soup.

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Frozen Corn: Frozen corn is a convenient option and works well in this recipe, but you can also use fresh corn when it’s in season for a sweeter, fresher flavor.

Adjusting Spice: If you prefer a little heat, you can add a pinch of cayenne pepper or a dash of hot sauce to give the chowder a subtle kick.

Make Ahead: This chowder stores well in the refrigerator for a few days. In fact, the flavors tend to meld even more after sitting for a day, making it a great make-ahead meal.

Garnishes: For added texture and flavor, consider garnishing with fresh herbs like parsley or chives, or adding a dollop of sour cream for extra creaminess.

Thickening: If you prefer a thicker chowder, you can mash a portion of the potatoes before adding the cream to achieve a creamier texture.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use a different type of meat instead of ham?

Yes, you can substitute the ham with other meats such as turkey, chicken, or even sausage for a different flavor.

However, keep in mind that the smokiness of the ham adds a unique depth to the chowder, so if you switch to another meat, you might want to add a bit of smoked paprika or a small amount of liquid smoke to replicate that flavor.

Can I make this chowder ahead of time?

Yes, this chowder can be made ahead of time. In fact, the flavors tend to improve after sitting for a day or two.

Simply store it in an airtight container in the refrigerator and reheat when ready to serve.

If the soup thickens too much after refrigeration, you can add a bit more broth or cream to reach your desired consistency.

Can I make this recipe gluten-free?

Yes, you can make the chowder gluten-free by using a gluten-free flour substitute (such as rice flour or cornstarch) in place of the all-purpose flour.

Just make sure to cook the flour substitute well to avoid any grittiness in the soup.

Can I use fresh corn instead of frozen corn?

Absolutely! Fresh corn is a great choice, especially when it’s in season.

Simply remove the kernels from the cob and add them to the chowder in place of frozen corn.

Fresh corn will give the chowder a slightly sweeter flavor and a bit more texture.

How can I make this chowder spicier?

If you prefer a spicier chowder, you can add a pinch of cayenne pepper or a few dashes of hot sauce to the soup.

For more heat, try adding some finely chopped fresh jalapeños or a dash of red pepper flakes.

Just adjust the amount to suit your spice tolerance.

Can I use pre-cooked ham for this recipe?

Yes, you can use pre-cooked or leftover ham in place of fresh smoked ham.

Just make sure to chop it into small pieces and add it to the soup at the same point in the recipe.

If you’re using unsmoked ham, consider adding a small amount of liquid smoke or smoked paprika to replicate the rich flavor of the smoked ham.

How do I prevent the potatoes from becoming mushy?

To prevent the potatoes from becoming mushy, make sure to dice them into evenly-sized pieces and avoid overcooking.

Once the soup reaches a boil, reduce the heat to a simmer and cook until the potatoes are just tender, about 15-20 minutes.

Stir occasionally to prevent them from sticking to the bottom.

Can I make this soup in a slow cooker?

Yes, you can make this chowder in a slow cooker. Simply cook the bacon and sauté the onion, celery, and garlic as directed, then add all the ingredients (except for the heavy cream) into the slow cooker.

Cook on low for 6-7 hours or high for 3-4 hours.

Add the cream towards the end of cooking and allow it to heat through before serving.

Can I make this soup dairy-free or lower in fat?

Yes, you can make this chowder dairy-free by substituting the heavy cream with coconut milk or a non-dairy cream alternative.

For a lighter version, you can use half-and-half or skim milk instead of heavy cream.

You can also reduce the amount of bacon or opt for turkey bacon to reduce the fat content.

How can I thicken the chowder if it’s too thin?

If your chowder is too thin, you can thicken it by mashing a portion of the potatoes with a fork or potato masher and stirring them back into the soup.

Alternatively, you can mix a small amount of cornstarch or flour with cold water and stir it into the chowder to thicken it.

Let the soup simmer for a few more minutes after thickening.