Servings
Font
Back
Sweet Potato Ham and Corn Chowder
5 from 45 votes

Sweet Potato Ham and Corn Chowder

Sweet Potato Ham and Corn Chowder is a hearty soup featuring tender sweet potatoes, diced ham, sweet corn, and aromatic vegetables simmered in chicken broth. A creamy milk-based sauce with cheddar cheese enriches the chowder, while herbs like basil and thyme add gentle flavor. This chowder balances savory, sweet, and creamy elements for a filling meal.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 5
Course: Soup
Cuisine: American

Ingredients

  • 1 1/2 Tbsp olive oil
  • 1 1/4 cups chopped yellow onion
  • 1 cup carrot peeled and diced
  • 1 cup celery diced
  • 1 cup bell pepper chopped
  • 1 Tbsp garlic 3 cloves, minced
  • 2 (15 oz) cans chicken broth low-sodium
  • 3 cups sweet potato about 1 large, peeled and diced 1/2-inch
  • 1 tsp basil dried
  • 1/2 tsp thyme dried
  • salt freshly ground
  • black pepper freshly ground
  • 5 Tbsp unsalted butter diced into 1-Tbsp pieces
  • 1/3 cup all-purpose flour
  • 3 cups milk whole
  • 1 1/2 cups ham I used a center cut ham steak, cooked, diced, hickory smoked
  • 1 1/2 cups corn frozen
  • 1/2 cup sharp cheddar cheese plus more for serving if desired, shredded
  • 3 Tbsp parsley chopped, fresh

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium-high heat. Add in onions, carrots and celery and saute 4 minutes. 
  2. Add in bell pepper and garlic and saute 1 minute longer. 
  3. Add in chicken broth, sweet potatoes, basil and thyme and season with salt and pepper to taste (don't add too much salt as you'll be adding salty ham and cheese later on). 
  4. Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender, about 15 - 20 minutes.  
  5. Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, 1 minute. 
  6. Pour in milk into flour mixture, stir constantly and bring mixture to a light boil, remove from heat.
  7. Stir ham and corn into soup (once veggies are tender) and heat through, about 2 minutes. Stir milk mixture into soup.
  8. Stir in cheddar and parsley. Serve warm.
  9. Recipe source: inspired by Allrecipes