Quick Ham and Corn Chowder

This hearty Ham and Corn Chowder has been my winter comfort solution for years. When the weather turns chilly, this creamy, satisfying soup delivers warmth in every spoonful while making excellent use of leftover holiday ham.

I first created this chowder recipe after Christmas when we had mountains of leftover ham. What started as a practical solution has become one of my family's most requested meals on cold evenings. My daughter now asks for "the special ham soup" whenever the temperature drops below 50°F.

Ingredients

• Chicken broth: Forms the flavorful base that enhances rather than competes with the other ingredients
• Potatoes: Add hearty substance and natural thickening power when they release their starch
• Canned carrots and corn: Provide convenience while adding natural sweetness and color
• Diced ham: Delivers savory protein and that unmistakable smoky flavor
• Garlic powder and smoked paprika: Create depth without overwhelming the delicate flavors
• Butter and flour: Create the essential roux that gives this chowder its velvety texture
• Milk and heavy cream: Provide richness and body—look for full-fat versions for best results
• Onion: Adds aromatic foundation—select sweet varieties for milder flavor

Step-by-Step Instructions

Prepare the soup base:

Combine chicken broth, diced potatoes, carrots, corn, ham, and all seasonings in a large pot. This creates the foundation of flavors that will meld together while the potatoes cook to tender perfection. Bring to a boil before reducing to a simmer for 10 to 12 minutes. The potatoes should be easily pierced with a fork but still hold their shape.

Create the roux:

While the vegetables simmer, melt butter in a separate pan and add diced onions. Cook until they become translucent and softened, about 4 to 5 minutes. This slow cooking develops sweetness in the onions. Add flour and stir constantly to prevent burning. The mixture should look like wet sand and smell slightly nutty after 1 to 2 minutes.

Develop the creamy base:

Gradually whisk milk into the roux, adding it in a steady stream while stirring continuously to prevent lumps. This technique creates a silky smooth mixture. Continue stirring until the sauce thickens enough to coat the back of a spoon, approximately 2 to 3 minutes.

Combine and finish:

Pour the creamy mixture into the vegetable pot, stirring gently to incorporate. Add heavy cream and simmer for 5 more minutes on low heat. The chowder will continue to thicken as it simmers. Taste and adjust seasoning if needed. The final texture should be rich and velvety, coating your spoon beautifully.

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The smoked paprika is my secret weapon in this recipe. I discovered its transformative power when I accidentally used it instead of regular paprika years ago. That happy mistake created such depth of flavor that my husband asked what I had done differently. Now I keep Spanish smoked paprika specifically for this chowder.

Make It Your Own

This chowder welcomes adaptations based on what you have available. Replace the ham with leftover turkey or rotisserie chicken for equally delicious results. Vegetarians can omit the meat entirely and use vegetable broth for a satisfying meatless meal. The creamy base works beautifully with any protein or additional vegetables you might want to incorporate.

Storage and Reheating

Store leftover chowder in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this an excellent make-ahead meal. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. Add a splash of milk or cream if the chowder has thickened too much during storage.

Serving Suggestions

This chowder becomes a complete meal when paired with a crusty artisan bread or homemade cornbread. For a lighter option, serve with a simple green salad dressed with vinaigrette. The chowder also makes an excellent starter course for a larger dinner, served in smaller portions before the main entrée.

The History Behind Chowders

American chowders have a rich history dating back to New England coastal communities. Traditional chowders were thickened with ship biscuits or crackers rather than flour. This inland version with ham instead of seafood represents the evolution of chowders as they moved away from coastal regions, adapting to available ingredients while maintaining the creamy, comforting essence that defines a true chowder.

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Frequently Asked Questions

→ Can I use fresh corn instead of canned?

Yes, fresh corn kernels can be used. Simply cook them slightly before adding to the chowder for a sweet, crisp texture.

→ What can I substitute for heavy cream?

Half-and-half or whole milk can be used for a lighter option, but the chowder may be less creamy.

→ Can I prepare this chowder in advance?

Absolutely! This chowder can be made ahead of time and stored in the fridge for up to 3 days. Reheat gently on the stovetop.

→ How do I make it thicker?

If you prefer a thicker chowder, add an extra tablespoon of flour to the roux or mash some of the cooked potatoes before serving.

→ What toppings go well with this dish?

Crispy bacon bits, green onions, shredded cheddar, or even croutons add great flavor and texture to the chowder.