Ham and Corn Chowder

A white bowl of chowder soup with a potato in the background and a side angle view of the bowl of chowder.

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. Creamy comfort food in a bowl and loaded with vegetables and ham.

Course Dinner, Soup

Cuisine American

Keyword chicken corn chowder recipe, ham and corn chowder, ham chowder

Prep Time 10

Cook Time 35

Total Time 40

Servings

Calories 634kcal

Author Jessica - Together as Family

Ingredients

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

Instructions

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.

Notes

Serving Size : The six servings listed are larger servings, so if you are serving kids, then you can easily get 8 servings out of this chowder. Each serving (for 6 servings) is approximately 1.5 cups of chowder.

Potatoes : Do not move on from simmering the potatoes in the chicken broth until the potatoes are as soft, or semi-firm, as you prefer them. There will not be time later in the recipe for the potatoes to continue cooking.

Corn : You can substitute the canned corn for fresh or frozen corn if wanted. You will need 1.5 cups of corn if using something else.

Ham : Use up leftover ham, or buy a pack of precooked chopped ham from the grocery store (a 16 oz container is equal to 2 cups of ham), you can also ask for thick sliced ham from the deli counter and chop it up.

Nutrition