Thick, creamy, cheesy, and loaded with smoky ham, tender potatoes, sweet corn, and crispy bacon! This homemade Ham and Potato Corn Chowder is the kind of cozy comfort food that makes everyone come running to the kitchen.
There is just something magical about a big pot of homemade chowder simmering away on the stove. The kitchen smells incredible, the anticipation starts building, and before you know it, everyone is asking, “When’s dinner?”
And let me tell you, this Creamy Ham and Potato Corn Chowder is worth the wait!
We’re talking tender chunks of potatoes, savory smoked ham, sweet pops of corn, and crispy bacon, all swimming in a rich, velvety cheddar cream broth. Add a little poblano pepper for an unexpected burst of flavor, and you’ve got a hearty, satisfying soup that tastes like a warm hug in a bowl.
The best part? Everything comes together in one pot, making this an easy family dinner with minimal cleanup.
So grab your favorite Dutch oven, and let’s make something delicious!
Why You’ll Love This Ham and Potato Corn Chowder
There’s a whole lot to love about this homemade chowder, but here are a few reasons it’s become such a favorite in my kitchen.
- Rich and wonderfully creamy. Heavy cream, sharp cheddar cheese, and a perfectly thickened broth create that luscious chowder consistency we all crave.
- Loaded with hearty ingredients. Every spoonful delivers tender potatoes, smoky ham, sweet corn, and plenty of flavor.
- Bacon makes everything better! We start by cooking bacon until crispy, then use those flavorful drippings to sauté the vegetables.
- A little unexpected twist. Poblano pepper adds a wonderful depth of flavor without overwhelming the soup.
- It’s a one-pot wonder! Fewer dishes, easy preparation, and a delicious homemade dinner. What’s not to love?
The Secret to an Incredible Homemade Chowder
The secret to this recipe isn’t anything complicated. It’s all about building layers of flavor.
We start with bacon. And not just because bacon is delicious (although that’s certainly reason enough!).
Cooking the vegetables in those savory bacon drippings creates a flavorful foundation for the entire chowder.
Next comes the flour, which helps thicken the chicken broth into a beautiful, hearty base.
Then we add the smoked ham, potatoes, sweet corn, and seasonings, allowing everything to simmer together until the potatoes are perfectly tender.
Finally, we stir in the heavy cream and sharp cheddar cheese.
And that’s when the magic happens!
The chowder becomes thick, creamy, and wonderfully comforting, with just the right balance of smoky, savory, and slightly sweet flavors.
Ingredients You’ll Need
One of my favorite things about this recipe is that it uses simple, familiar ingredients to create something that tastes extra special.
Bacon: Six strips of bacon create the delicious foundation for our chowder. Save those crispy pieces for garnish!
Smoked Ham: One pound of chopped smoked ham adds wonderful savory flavor. This is also a fantastic recipe for using leftover holiday ham.
Potatoes: Three to four peeled and diced potatoes make this chowder hearty and satisfying.
Sweet Corn: Frozen corn works beautifully here, adding little bursts of sweetness to balance the smoky ham and bacon.
Onion, Celery, Poblano Pepper, and Garlic: These vegetables build a delicious aromatic base. The poblano is my little twist on a traditional chowder!
Chicken Broth: Four cups create the flavorful foundation of the soup.
All-Purpose Flour: A quarter cup helps create that wonderful thick, creamy consistency.
Heavy Whipping Cream: Adds richness and gives the chowder its velvety finish.
Sharp Cheddar Cheese: Because a little cheese makes a good chowder even better!
Italian Seasoning and Cayenne Pepper: Just enough seasoning to bring everything together with a gentle hint of warmth.
Salt and Pepper: Add to taste once the chowder is finished.
For the complete ingredient measurements and printable instructions, be sure to check out the recipe card below!
How to Make Creamy Ham and Potato Corn Chowder
Making this delicious chowder is easier than you might think.
Step 1: Start With Crispy Bacon
In a large Dutch oven or heavy-bottomed soup pot, cook the bacon over medium-high heat until crispy, about 8–10 minutes.
Remove the bacon and set it aside for garnish, leaving the flavorful drippings in the pot.
Step 2: Sauté the Vegetables
Add the diced onion, celery, and poblano pepper to the pot.
Sauté for about 5 minutes, until the vegetables begin to soften.
Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Build the Creamy Chowder Base
Sprinkle the flour over the vegetables and stir continuously for about one minute.
Slowly pour in the chicken broth, stirring well to incorporate the flour and create a smooth base.
Step 4: Add the Hearty Ingredients
Stir in the diced potatoes, smoked ham, frozen corn, Italian seasoning, and cayenne pepper.
Bring everything to a boil, then reduce the heat to maintain a gentle simmer.
Cover and cook for approximately 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
Step 5: Make It Creamy and Cheesy!
Remove the pot from the heat.
Stir in the heavy whipping cream and shredded sharp cheddar cheese until the cheese melts and everything is beautifully combined.
Taste and adjust the seasoning with salt and pepper as needed.
Step 6: Garnish, Serve, and Enjoy!
Ladle the hot chowder into bowls and top with crispy crumbled bacon, a little extra cheddar cheese, and freshly chopped parsley.
Grab a spoon and dig in!
My Favorite Tips for the Best Ham and Potato Chowder
Don’t throw away those bacon drippings! They’re packed with flavor and make a wonderful base for sautéing the vegetables.
Cut your potatoes into similar-sized pieces. This helps them cook evenly so every bite is perfectly tender.
Shred your own cheddar cheese. Freshly shredded cheese generally melts more smoothly than packaged pre-shredded varieties.
Keep the heat gentle after adding the cheese. Stirring the cheese and cream in off the heat helps maintain a smooth, creamy texture.
Taste before adding extra salt. Between the smoked ham, bacon, cheese, and chicken broth, there’s already plenty of savory flavor in this chowder.
What to Serve With Ham and Potato Corn Chowder
This chowder is certainly hearty enough to be a meal all on its own, but a little something on the side never hurts!
My personal favorite? A big slice of warm homemade bread for soaking up every last drop of that creamy broth.
If you’re looking for the perfect pairing, try my Cheddar Jalapeño Dutch Oven Bread. The cheesy bread with just a little kick is absolutely delicious alongside this chowder.
Or keep things simple with my Soft and Fluffy Homemade Bread.
A crisp green salad is another wonderful option if you want something light and refreshing alongside this rich, comforting soup.
Can You Make This Chowder Ahead of Time?
Absolutely!
This chowder is a wonderful make-ahead meal because the flavors have time to mingle as it rests.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
When you’re ready to enjoy another bowl, reheat gently on the stovetop over low to medium-low heat, stirring occasionally.
The chowder may thicken as it cools, so add a small splash of chicken broth or milk if needed to loosen it up.
Because this recipe contains cream and cheese, I don’t generally recommend freezing it. Dairy-based soups can sometimes develop a grainy texture after thawing.
Watch Me Make This Delicious Chowder!
Want to see exactly how this rich, creamy chowder comes together?
Head over to my YouTube channel, Jessie Tells All, where I’ll walk you through the entire recipe, step by step!
And while you’re there, don’t forget to subscribe for more easy homemade dinners, delicious comfort food, and kitchen inspiration!
More Cozy Recipes You’ll Love
If this chowder has you craving more delicious homemade comfort food, here are a few more recipes to try:
- Bacon Cheeseburger Soup – All the flavors of a juicy bacon cheeseburger in a rich, cheesy bowl of soup!
- Cheesy Potato Soup – Creamy potatoes, crispy bacon, and cheddar cheese make this a family favorite.
- Chicken Pot Pie Skillet with Cheddar Biscuits – A cozy, hearty dinner topped with fluffy, cheesy biscuits.
- Cowboy Stew – A filling, flavorful one-pot meal that’s perfect for chilly evenings.
Bacon Cheeseburger Soup – All the flavors of a juicy bacon cheeseburger in a rich, cheesy bowl of soup!
Cheesy Potato Soup – Creamy potatoes, crispy bacon, and cheddar cheese make this a family favorite.
Chicken Pot Pie Skillet with Cheddar Biscuits – A cozy, hearty dinner topped with fluffy, cheesy biscuits.
Cowboy Stew – A filling, flavorful one-pot meal that’s perfect for chilly evenings.
A Little Bowl of Homemade Happiness
Some recipes are fancy, some are complicated, and some are simply meant to make you feel good.
This Creamy Ham and Potato Corn Chowder definitely falls into that last category.
It’s hearty, comforting, full of wonderful flavors, and easy enough to make whenever you’re craving something homemade and delicious.
And if you happen to sneak a few extra pieces of crispy bacon onto your bowl, well… I certainly won’t tell! 😉
Have you tried this recipe? I’d love to hear what you think! Leave a comment below and tell me whether you’re team extra bacon, team extra cheese, or a little bit of both!
Until next time, happy cooking!
Jessie ❤️
Creamy Ham and Potato Corn Chowder
Ingredients
Method
- Cook the bacon
- In a large Dutch oven or heavy-bottomed soup pot over medium-high heat, cook the bacon until crispy, approximately 8–10 minutes. Remove the bacon from the pot and set aside, reserving the bacon drippings in the pot.
- Prepare the vegetables
- While the bacon is cooking, dice the onion, celery, poblano pepper, and potatoes into bite-sized pieces. Mince the garlic and chop the smoked ham.
- Sauté the vegetables
- Add the diced onion, celery, and poblano pepper to the bacon drippings. Sauté for approximately 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the garlic
- Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
- Make the chowder base
- Sprinkle the flour over the sautéed vegetables. Stir continuously for approximately 1 minute to cook off the raw flour taste.
- Add the chicken broth
- Slowly pour in the chicken broth, stirring constantly to incorporate the flour and create a smooth, thickened base.
- Add the ham, potatoes, and corn
- Stir in the chopped smoked ham, diced potatoes, frozen corn, Italian seasoning, and cayenne pepper. Mix well and bring the chowder to a boil.
- Simmer until tender
- Reduce the heat to maintain a gentle simmer. Cover the pot and cook for approximately 15–20 minutes, stirring occasionally, until the potatoes are fork-tender.
- Make it creamy and cheesy
- Remove the pot from the heat. Stir in the heavy whipping cream and shredded cheddar cheese until the cheese has completely melted and the chowder is smooth and creamy.
- Season and serve
- Taste the chowder and adjust the seasoning with salt and black pepper as needed. Ladle into serving bowls and garnish with reserved crumbled bacon, additional cheddar cheese, and freshly chopped parsley, if desired. Serve warm and enjoy!
Notes
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For the creamiest texture: Use freshly shredded sharp cheddar cheese, which generally melts more smoothly than pre-shredded cheese.
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Don’t skip the bacon drippings! They add wonderful smoky flavor to the vegetable base.
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Using leftover ham: This chowder is a fantastic way to use leftover holiday ham.
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Adjust the consistency: The chowder naturally thickens as it cools. Add a splash of chicken broth or milk when reheating if needed.
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Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop.
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Freezing: Freezing is not recommended because the cream and cheese may separate or become grainy when thawed
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