Creamy Ham & Corn Chowder: Instant Comfort Food

Creamy Ham & Corn Chowder: Instant Comfort Food

This ham and corn chowder is a comforting classic, perfect for a weeknight meal or a cozy weekend dinner. It balances savory ham with sweet corn and tender potatoes in a rich, creamy broth. Our recipe simplifies the process, ensuring you get a delicious, restaurant-quality chowder with minimal fuss. It’s the ultimate comfort food that’s surprisingly easy to make.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 6

Calories: 350

Ingredients Method Notes

Ingredients

  

• 1 1/2 cups ham, roughly chopped
• 1/2 tbsp olive oil
• 3 tbsp butter
• 1 garlic clove, minced
• 1 small onion, diced (yellow, brown or white)
• 2 potatoes, peeled and diced into 8mm / 1/3″ cubes
• 1 1/2 cups frozen corn (or drained canned corn)
• 5 tbsp flour
• 2 cups milk
• 1 cup chicken stock

Method

 

1. Melt butter in a large saucepan over medium heat.
2. Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
3. Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens – around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
4. Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes, whisking fairly regularly to ensure the soup doesn’t stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
5. Just before the potato has finished cooking, add the corn in (just to heat it through).
6. While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 – 2 minutes until nicely browned. Remove fry pan from the heat and set aside.
7. When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
8. If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.

Notes

– Use low-fat milk for a lighter chowder, or full-fat for extra richness.
– Ensure potatoes are diced uniformly for even cooking. They should be tender but hold their shape.
– Adjust soup consistency with extra water or milk if it becomes too thick during cooking.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

• Use low-fat milk for a lighter chowder, or full-fat for extra richness.
• Ensure potatoes are diced uniformly for even cooking. They should be tender but hold their shape.
• Adjust soup consistency with extra water or milk if it becomes too thick during cooking.

Enjoy this delightful ham and corn chowder, a perfect balance of flavors and textures. Serve hot and savor every spoonful!

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