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Creamy Ham Potato and Corn Chowder
4.9 from 327 votes

Creamy Ham Potato and Corn Chowder

Creamy Ham Potato and Corn Chowder is a hearty soup blending diced ham, crumbled bacon, potatoes, corn, and vegetables like onion, carrot, and celery. Seasoned with oregano, thyme, and bay leaf, it achieves depth of flavor. A creamy base of milk, flour, butter, and sour cream thickens the soup, yielding a rich, comforting texture ideal for colder days.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: American

Ingredients

  • 2 cups ham diced into small cubes (I used left over ham roast, ham steak works too, cooked
  • 6 lices Bacon , cooked and crumbled
  • 5 1/2 Tbsp butter , divided
  • 1 yellow onion diced (1 1/2 cups, medium
  • 2 carrot peeled and diced (3/4 cup
  • 2 celery diced (3/4 cup, stalks
  • 2 chicken broth low-sodium, 14.5 oz cans
  • 5 red potatoes 1 3/4 lb), diced into 3/4-inch cubes, medium size
  • 3/4 tsp oregano dried
  • 1/2 tsp thyme dried
  • 1 bay leaf
  • salt to taste, freshly ground
  • black pepper to taste, freshly ground
  • 2 cups corn or frozen, fresh
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup sour cream I've tried and like both versions, or heavy cream
  • green onions for serving, chopped, or chives

Instructions

    Cup of Yum
  1. In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*. 
  2. Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes. 
  3. Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
  4. Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. 
  5. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. 
  6. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

Notes

  • Under-season with salt initially; ham and bacon add saltiness during cooking.