When I have extra ham on hand after the holidays, I use it in dishes such as slow cooker ham bone soup, easy hash brown egg casserole, a Cuban sandwich, ham and beans, and this flavorful ham and corn chowder. I always make an extra large ham when the holidays roll around, because to me, it isn’t a proper holiday meal unless there are a lot of leftovers to enjoy the next day! This ham and corn chowder comes together in less than an hour. It makes for a delicious main course that is sure to please both kids and adults.
Ham And Corn Chowder Ingredients
Butter: I add a little butter for flavor, richness and to form the base of the roux which is the thickening agent. Flour: Stirring flour into the soup helps to thicken the broth and give it a chowder consistency. Gluten free flour will also work fine. Ham: While I typically make this recipe with leftover ham, you can also just buy a ham steak at the grocery store and dice it up with the same results. Vegetables: The veggies in this soup consist of carrots, onions and corn. I use frozen corn for convenience, but if you happen to have access to fresh corn, feel free to use that instead. Potatoes: I go with classic peeled and diced Russet potatoes in this recipe, but other types of potatoes will also work. If you’re not using Russets, try red potato or Yukon Gold varieties instead. Broth: If you are salt sensitive, you may want to choose low sodium chicken broth, since ham also tends to be quite salty. Cream: A little bit of cream helps to thicken the chowder and gives it a rich and luxurious finish. Bacon: Any type of bacon will work here, even the pre-cooked variety you can buy at the store. Seasonings: Round out the flavor with salt, pepper and some fresh thyme leaves.
How Do You Make Ham And Corn Chowder?
Start by melting the butter in a large pot, then add onions and carrots. After the vegetables are soft, stir in flour. Whisk in chicken broth, then add the ham, corn, potatoes and seasonings. Simmer the soup until the potatoes are tender. Finally, add the heavy cream and bacon. Simmer for a few more minutes, then garnish and serve.
Tips for the perfect ham chowder
This dish is best when served right away. Leftovers will stay fresh in the refrigerator for up to 2 days. If you have a leftover ham bone on hand, you can simmer it with onions, carrots, celery, herbs and water to make a ham broth. This would be used instead of chicken broth and will make the chowder even more flavorful. Serve your chowder with sides such as garlic knots, honey cornbread, or a green salad tossed in balsamic vinaigrette. While I like the flavor of the fresh thyme with the ham and corn, other herbs will also work such as green onions or parsley. I think fresh herbs taste best in the soup, but you can substitute 1/3 of the amount of dry herbs if needed.
Flavor Variations
This dish is great as-is, but you can add other ingredients to customize the flavors to your tastes.
Protein: Try using leftover diced chicken or turkey instead of ham for a different flavor. Vegetables: Feel free to add more veggies to the chowder such as mushrooms, celery, bell peppers or even roasted green chilies. Cheese: Amp up the flavor by stirring in 3/4 cup of shredded cheddar, fontina or Monterey Jack cheese.
Once you try this chowder, you’ll find yourself making it on a regular basis. It’s just that good!
