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I whipped up this Ham and Corn Chowder one cold winter night with some leftover ham from our holiday feast, and it's been a family favorite ever since. There's something magical about the mix of smoky ham, crunchy bacon, sweet corn and soft potatoes swimming in that rich, creamy base - it's like a warm hug in a bowl. The best part? You can have this comfort food ready in less than an hour, making it just right for busy weeknights when you need something cozy.
What Makes This Chowder Special
This filling chowder checks all the boxes for an amazing one-pot dinner. While it cooks, your home gets filled with the wonderful smell of bacon and onions cooking together. Every bite gives you that perfect mix of salty ham, sweet corn and velvety potatoes. I've made this for everything from big family get-togethers to quiet dinners at home, and it always brings happy faces around the table.
Your Ingredient List
Here's what you'll need to grab:
- 6 slices bacon cut into pieces
- 2 cups ham cut into cubes (leftover holiday ham is perfect)
- 2 cups corn (you can use fresh, frozen or canned)
- 2 large potatoes skinned and cut into small cubes
- 1 medium onion chopped up fine
- 4 cups chicken broth (I like using low sodium)
- 1 cup heavy cream
- 2 tablespoons butter and 2 tablespoons flour
- Some fresh garlic and herbs you love
Good quality ham and bacon really bump up the flavor in this dish.
The Cooking Process
First, cook your bacon pieces in a big pot until they're nice and crispy. Take them out and put them on paper towels, but don't throw away those tasty drippings! Add butter to the pot with those bacon drippings, then cook your onion until it's soft and see-through. Toss in some garlic for a quick minute. Sprinkle the flour over everything and keep stirring - this will make your chowder thick and amazing.
Slowly pour in your chicken broth while whisking, then drop in those potato cubes. Let everything bubble gently until you can easily stick a fork in the potatoes, about 10 to 15 minutes.
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The Finishing Touch
When your potatoes are soft enough, mix in the corn and ham and let them warm up. Now comes the good part - slowly pour in that heavy cream while stirring. Keep the heat low and wait till everything's nice and hot. Add salt and pepper how you like it, then mix in most of that crispy bacon, saving some bits to sprinkle on top of each bowl.
Mix It Up Your Way
I've tried so many twists on this chowder over time. Sometimes I throw in some carrots, celery or bright bell peppers. When there's no leftover ham around, I'll use sausage or turkey instead and it's still amazing. A tiny bit of cayenne gives it a nice warm kick, and fresh thyme really makes the flavors pop. For friends who can't do dairy, coconut milk works surprisingly well instead of cream.
Great Side Dishes
There's nothing better than dipping a chunk of crusty bread or a warm biscuit into this chowder. We usually have it with a simple green salad or some roasted veggies to balance out the richness. On the coldest nights, we love it with a piece of homemade cornbread - that combo just can't be beat.
Storing Leftovers
Your chowder will stay good in the fridge for about three days. When you want to heat it up again, do it slowly on the stove and stir it often. Cream-based soups can be a bit tricky in the freezer, but if you need to save some, just warm it up slowly when you thaw it and give it a good stir to bring it back together.
Quick Tips
My friends always ask if they can use canned corn - you totally can, just make sure to drain it well. To get that nice thick texture, cook the flour and butter properly and let the potatoes release their starchiness while cooking. You can definitely make a vegetarian version by skipping the meat, adding more veggies and using vegetable broth instead. My secret trick is adding a bit of smoked paprika to get that smoky flavor when you don't have bacon.
Homestyle Comfort
This chowder has become such an important part of our family meals, especially when the weather turns cold. Whenever I make it, I remember that first chilly evening when I threw it together with leftover ham. Now my family asks for it all the time when they need comfort food. I hope it brings the same warmth and joy to your home that it's brought to ours.
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Recipe FAQs
- → Why is it better to use room-temp ingredients?
Using room temperature eggs and cream cheese ensures smooth mixing and improves the overall texture. Cold items can make the mixture lumpy.
- → How does cornstarch affect the bars?
It helps keep the bars soft and prevents the dough from getting too tough by reducing gluten production in the flour.
- → Are these bars freezer-friendly?
Yes, you can freeze them in a sealed container for up to 3 months. Let them thaw in the fridge overnight before serving.
- → Should cranberries be chopped?
Yes, chopping spreads the cranberries evenly in the blondie mix and makes it easier to cut the bars cleanly.
- → How to tell when the bars are ready?
The edges should have a light golden hue, and a toothpick poked into the middle will come out clean or with a few crumbs.