Creamy Ham Potato Corn Chowder
Make this hearty, rich, and creamy ham potato corn chowder on the stovetop. It is a satisfying comfort food meal perfect for a weeknight dinner.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 6 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups diced peeled Russet potatoes
- 1 cup frozen or fresh corn kernels
- 1 cup diced fully cooked ham
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and celery. Cook until softened, about 5 minutes.
- Whisk the flour into the butter mixture until smooth. Cook for 1 minute, stirring constantly, to cook out the raw flour taste.
- Gradually whisk in the chicken broth until the mixture is smooth and there are no lumps.
- Add the diced potatoes, corn, diced ham, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Stir in the whole milk and heavy cream. Heat through gently over low heat, but do not let the chowder boil after adding the cream.
- Taste and adjust salt and pepper if needed. Ladle the chowder into bowls and garnish with fresh parsley before serving.
Notes
- For the best texture, use starchy potatoes like Russets, as they break down slightly to help naturally thicken the soup base.
- You can substitute half-and-half for heavy cream if you prefer a slightly lighter chowder.
- If you have leftover smoked ham hock, use some of the meat and add a ham bone to the broth while simmering for deeper flavor.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420
- Sugar: 8
- Sodium: 850
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 3
- Protein: 18
- Cholesterol: 75