Ham and Corn Chowder

Cozy vibes alert! I made this ham and corn chowder last night, and let me tell you, it’s like a warm hug for the soul. 

I love how the smoky ham and sweet corn play off each other, creating a perfect balance of flavors. And don’t even get me started on the velvety texture. It’s pure indulgence in a bowl.

This chowder is my secret weapon for impressing my family on a chilly day.

Plus, it makes my kitchen smell absolutely heavenly. It’s sure to become a favorite in your household, too!

Why You’ll Love This Ham and Corn Chowder

Comfort Food: This hearty chowder is the ultimate comfort meal. It’s perfect for warming up on chilly evenings or satisfying hunger after a long day.

Full of Flavor: The combination of smoky bacon, sweet corn, and savory ham creates a rich, multi-layered taste experience.

One-Pot Wonder: With all ingredients cooked in a single pot, this recipe minimizes cleanup time. It’s perfect for busy nights.

Crowd-Pleaser: Whether served at a family dinner or a casual gathering with friends, this chowder will be a hit.

Ingredients

• Smoked Ham: The star of the show adds rich, savory depth and brings smoky goodness to every spoonful.
  
• Corn Kernels: They provide texture and natural sweetness. Fresh is best, but frozen works, too.
  
• Bacon: It adds a smoky flavor and a nice crunch.
  
• Onion, Celery Stalks, Garlic: The aromatic trio creates a flavorful base.
  
• All-Purpose Flour: It helps thicken up the chowder.
  
• Chicken Broth: It infuses everything with savory flavor. Choose low-sodium for better control.
  
• Heavy Cream: It makes the chowder irresistibly creamy. A little goes a long way.
  
• Russet Potatoes: They soak up the flavors like a sponge.
  
• Dried Thyme, Dried Oregano, Cayenne Pepper, Salt, and Black Pepper: To enhance and balance the flavors and add a kick of heat.
  
• Chopped Chives or Green Onions: They add color and mild onion flavor. The perfect garnish for visual appeal.

How to Make Ham and Corn Chowder

This chowder comes together so quickly! 

1. Cook the bacon. In a large pot over medium-high heat, cook the bacon until crispy, about 10 minutes. Transfer to a paper towel-lined plate, leaving the fat in the pot.

2. Sauté the vegetables. Add the onion and celery to the pot. Sauté until softened, about 5 minutes. Stir in the garlic and flour and cook for 1 minute.

3. Add the liquids. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the cream, corn, ham, potatoes, thyme, oregano, cayenne (if using), and most of the bacon (reserve some for garnish).

4. Simmer the chowder. Bring the soup to a boil, then reduce heat and simmer, partially covered, until the potatoes are tender, 15-20 minutes.

5. Season and adjust. Season with salt and pepper to taste. If the chowder is too thick, thin with a little extra broth or water.

6. Garnish and serve. Serve hot, garnished with reserved bacon and chopped chives or green onions.

Tips for the Best Ham and Corn Chowder

Follow these tips for a truly irresistible chowder.

• Quality is key. Use high-quality smoked ham for a rich, savory flavor. Diced leftover ham or thick-cut deli ham can work well in this recipe.
  
• Fresh is best. While frozen corn kernels work well, consider using fresh corn cut off the cob for a sweeter, more vibrant flavor. Also, fire-roasted corn can add a delicious smoky element.
  
• Season it up. Taste and adjust the seasoning as needed. The chowder should have a balanced flavor with a hint of smokiness and a touch of sweetness.
  
• Toss in tasty add-ins. Consider adding other ingredients to customize the chowder to your taste. Some options include diced bell peppers, chopped carrots, or a handful of fresh herbs like parsley or dill.
  
• Make it a meal.  Serve the chowder with a side of crusty bread, a green salad, or a simple side of steamed vegetables. For an extra treat, top each bowl with shredded cheddar cheese.

How to Store

Keep your leftover chowder fresh with these simple steps.

To Store: Allow the chowder to cool completely before transferring it to an air-tight container. Refrigerate for up to 3-4 days. This recipe doesn’t freeze well since it will change the consistency.

To Reheat: Gently warm the chowder over medium-low heat on the stovetop, stirring occasionally. Microwave individual portions in 30-second intervals, stirring between each, until heated through.