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I whipped up this Ham and Corn Chowder on a cold winter night with some holiday ham leftovers, and it's been a family favorite ever since. The mix of smoky ham, crunchy bacon, corn's sweetness and soft potatoes swimming in that velvety broth makes for the ultimate comfort food. And guess what? It's ready in less than an hour, so it's perfect when you want something warm and tasty on busy weeknights.
What Makes This Chowder Special
This filling chowder ticks all the boxes for a fantastic one-pot dinner. While it cooks, your home gets filled with incredible bacon and onion smells. Every bite gives you that just-right mix of salty ham, sweet corn and smooth potatoes. I've served it at family get-togethers and quiet dinners at home, and it always gets everyone at the table grinning from ear to ear.
Your Ingredient Lineup
Here's what you'll need:
- 2 cups corn - frozen, fresh or canned all do the job
- 6 slices bacon, chopped up
- 2 cups diced ham - holiday leftovers work great
- 1 medium onion chopped finely
- 2 large potatoes peeled and cut into small cubes
- 4 cups chicken broth - I like using low sodium
- 1 cup heavy cream
- 2 tablespoons flour and 2 tablespoons butter
- Some fresh garlic and herbs you enjoy
Good quality ham and bacon really bump up the flavor in this dish.
The Cooking Process
First, cook your bacon pieces in a big pot until they're nice and crispy. Take them out and put them on paper towels, but don't throw away that tasty fat in the pot. Drop in some butter with those bacon drippings, then cook your onion until it's soft and clear. Toss in some garlic for a quick minute. Now sprinkle flour all over and keep stirring - this will make your chowder thick and lovely.
Pour in your chicken broth slowly while whisking, then add your potato cubes. Let it all bubble away until those potatoes get soft, which usually takes around 10-15 minutes.
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Adding the Creamy Touch
When you can easily poke a fork through the potatoes, mix in your corn and ham and let them warm up. Now comes the good part - slowly pour in the heavy cream while stirring. Keep the heat low and wait until everything's nice and hot. Season it how you like, then mix in most of that crispy bacon, saving some to sprinkle on top of each bowl.
Tweaking It Your Way
I've tried so many variations of this chowder through the years. Sometimes I throw in some carrots, celery or bright bell peppers. When there's no leftover ham around, I'll use sausage or turkey instead. A tiny bit of cayenne gives it a nice kick, and fresh thyme really makes it pop. For friends who can't do dairy, coconut milk works wonders and still keeps it super creamy.
Great Pairings
You can't beat dipping chunks of crusty bread or warm biscuits into this chowder. I usually put a fresh green salad or some roasted veggies on the side to balance out the richness. On super cold nights, we love it with homemade cornbread - that combo just can't be beat.
Storage Tips
This chowder stays good in the fridge for about three days. When you want to eat it again, warm it up slowly on the stove and stir it often. Freezing cream soups can be tricky, but if you need to, just thaw it gently and stir it well to bring it all back together.
Questions You Might Have
People always ask me if they can use canned corn - you totally can, just drain it first. To get that nice thick texture, cook the flour and butter properly and let the potatoes release their starchiness while cooking. Want to make it vegetarian? No problem - skip the meat, add more veggies and use veggie broth instead. My best tip is adding smoked paprika for that smoky flavor when you don't want to use bacon.
Cozy Comfort Food
This chowder has become such an important part of our family meals, mainly when it's cold outside. Each time I cook it, I remember that first chilly night when I threw it together with leftover ham. Now everyone asks for it all the time when they want comfort food. I really hope it brings your family as much joy and warmth as it has to mine.
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Frequently Asked Questions
- → Why should ingredients be room temperature?
Softened eggs and cream cheese mix better and create smoother textures. Cold items might make the batter or frosting lumpy.
- → What does cornstarch add here?
Cornstarch makes the bars softer and chewier. It slows down gluten formation, which keeps the dough tender.
- → Is freezing an option?
Yes, they freeze well for up to 3 months. Just keep them in an airtight container and let them thaw in the fridge overnight.
- → Why chop cranberries first?
Cutting them into smaller pieces spreads them evenly in the batter and makes slicing into neat shapes easier.
- → How can I tell when they're baked?
The edges should look lightly golden. Stick a toothpick in and make sure it comes out clean or with a few crumbs.