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An easy chowder recipe for Ham and Corn Chowder with simple ingredients like canned corn, chicken broth, cooked ham, cream of celery soup, sour cream, and potatoes. Simple to make because of the semi-homemade ingredients, and no need to worry about lumps because there is no cornstarch slurry in this chowder. Creamy comfort food in a bowl and loaded with vegetables and ham in a creamy broth.
Whenever my family is wanting a satisfying and comfort food style dinner, I always think of chowder. Chowder is a mix between a soup and a thick chili and it’s what I always crave when the weather turns colder.
This Ham and Corn Chowder uses already cooked ham, which makes it perfect for ham leftovers, and other simple ingredients like cream of celery soup and canned corn.
Ingredients For Ham and Corn Chowder
- Butter – This is needed to cook the onion, carrots, and ham in. It brings out the flavor and helps soften up the carrots & onions.
- Cooked Ham – The recipe calls for 2 cups of already cooked ham. Use up leftover ham or buy a package of cooked chopped ham from the grocery store. I also like to order a pound if thick sliced ham from the deli when I make this recipe. Chop it up into small squares.
- Carrots – Regular carrots that have been peeled and chopped work great, or try using baby carrots and slice them thin.
- Yellow Onion – A yellow onion has a milder flavor than the rest, but feel free to substitute with a white onion or sweet Vidalia onion instead.
- Chicken Broth – I recommend using the regular, full salt chicken broth in this recipe. You could also use chicken stock for a deeper flavor.
- Russet Potatoes – Peel the potatoes and chop them into small 1/2-inch pieces. This will ensure that they cook in the time given.
- Condensed Cream of Celery Soup – This provides lots of creamy texture and flavor to the chowder. Two cans is what you will need. If you prefer, try making homemade Cream of Celery Soup.
- Canned Corn – Make sure this is drained well before adding it into the chowder. A can of yellow corn, white corn, or gold n’ white corn will all work great in this recipe.
- Heavy Cream – Don’t skip this! Heavy cream is like the best kept secret ingredient in chowder. So thick, creamy, and provides a rich flavor.
How To Make Chowder with Ham, Corn, and Potatoes
- Cook Ham & Vegetables in Butter : Melt the butter in a large saucepan or soup pot, over medium heat. Add the already cooked ham, carrots, and diced onion. Sauté until the onions are translucent and the carrots begin to soften, about 5-10 minutes.
- Broth + Potaotes : Add the chicken broth and chopped potatoes into the pan. Stir everything together. Bring to a boil and then reduce heat and simmer for 10-15 minutes, covered with a lid, until the potatoes are softened enough to push a fork through them.
- Creamed Soup + Corn : Once the potatoes are softened and to your liking, add the cream of celery soup and canned corn. Stir together. Bring the chowder to a boil again, and then reduce heat and let it simmer for 5 minutes.
- Heavy Cream : Remove the pot from the stove top and stir in the heavy cream.
- Time To Eat! : Serve as is or try topping this ham and corn chowder with bacon, green onion, and black pepper (optional).
How To Store Leftover Ham and Corn Chowder
Allow the ham and corn chowder to cool to room temperature before storing it in an airtight container. It can be stored in the refrigerator for 3-5 days or in the freezer for up to 4 months.
When freezing soups or chowders, I like to put leftovers in a freezer-safe gallon Ziploc bag and freeze it flat on the shelf.
To reheat leftovers from the chilled or frozen state, warm it up in a saucepan or soup pot, on medium heat, until warmed through. You can also microwave it in a microwave-safe dish.
What Are Some Substitutions For This Chowder Recipe?
You can easily change up this recipe if you think it’s missing an ingredient or you would prefer to use something else. Here are a few ideas.
- Vegetables : Swap out the vegetables for something else. Feel free to use any type of potato you want in this chowder. You could also swap the carrots for bell peppers or mushrooms if preferred. Add some spinach or kale into the chowder.
- Creamed Soup : Use another type of creamed soup base for this recipe. Try cream of chicken, cream of potato, cream of onion, or I have even seen cream of bacon in some stores. You can even use condensed cheddar cheese soup for a cheesy addition. Don’t feel like you have to use two of the same type of condensed soup. Mix it up if wanted!
- Corn : Instead of canned corn, you can substitute with frozen or fresh corn. You will need 1 1/2 cups of corn if using something besides a can of corn.
Here are a few of my helpful tips so that you can have success recreating this recipe in your own kitchen.
- Use Heavy Cream : Just use it. I promise it’s worth it because it gives this chowder creamy thickness and a rich taste.
- Simmer Time : It’s important to simmer the potatoes until they are as soft, or semi-firm, as you prefer them. Once you move on from that step, there won’t be enough time for the potatoes to cook. Test one with a fork, or eat it, to make sure they’re softened to your liking. Crunchy potatoes in a chowder recipe is not good!
- Chicken Broth : Because there is no added salt in this recipe, it’s important to use regular, full salted chicken broth. Of course, you can use reduced-sodium depending in your dietary needs. Chicken stock can also be substituted.
- Potatoes : Use any potato you prefer. My favorite potatoes are red potatoes or russet potatoes for this chowder.
More Ham Recipes
- Macaroni & Cheese Ham Casserole
- Baked Ham and Cheese Sandwiches
- Slow Cooker Honey Glazed Ham
- Sweet Pineapple Glazed Ham
Ham and Corn Chowder
- 2 tablespoons butter
- 2 cups cooked chopped ham
- 1 cup chopped or sliced carrots
- 1 yellow onion finely diced
- 4 cups chicken broth
- 3 russet potatoes peeled & chopped into 1/2 inch cubes
- 2 cans (10.5 oz each) condensed cream of celery soup
- 1 can (15 oz) yellow corn drained
- 1/4 cup heavy cream
- In a large saucepan or soup pot, over medium heat, melt the butter. Add the chopped ham, carrots, and diced onion and sauté until the onions are translucent and the carrots begin to soften. About 5-10 minutes.
- Add the chicken broth and chopped potatoes. Turn the heat up to medium-high, and bring to a boil. Once boiling, reduce heat to medium-low, and let simmer for 10-15 minutes or until potatoes are softened. * Cover the pot with a lid during the simmer time. This will speed up the process.
- Add in the condensed cream of celery soup and corn. Stir to mix everything together and let it simmer for 5-10 minutes. * Increase heat if needed.
- Remove the chowder from the stove top and stir in the heavy cream.
- Serve immediately with optional toppings like bacon, green onions, or black pepper.