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Creamy Ham and Potato Corn Chowder

Rich, creamy, and packed with flavor, this homemade Ham and Potato Corn Chowder is the ultimate comfort food! Tender potatoes, smoky ham, sweet corn, crispy bacon, and sharp cheddar cheese come together in a deliciously thick and velvety broth. A touch of poblano pepper adds an irresistible twist to this easy, hearty one-pot meal that's perfect for cozy family dinners!
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 strips bacon
  • 1 medium onion diced
  • 2 celery stalks diced
  • 1 poblano pepper diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1 cup shredded sharp cheddar cheese
  • 2 cups frozen sweet corn
  • 1 pound smoked ham chopped
  • 3 –4 potatoes peeled and diced
  • ½ teaspoon Italian seasoning
  • ½ teaspoon cayenne pepper
  • Salt and black pepper to taste
  • Optional garnish: Crumbled bacon additional shredded cheddar cheese, and freshly chopped parsley

Method
 

  1. Cook the bacon
  2. 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.
  3. Prepare the vegetables
  4. 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.
  5. Sauté the vegetables
  6. 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.
  7. Add the garlic
  8. Stir in the minced garlic and cook for an additional 30 seconds, just until fragrant.
  9. Make the chowder base
  10. Sprinkle the flour over the sautéed vegetables. Stir continuously for approximately 1 minute to cook off the raw flour taste.
  11. Add the chicken broth
  12. Slowly pour in the chicken broth, stirring constantly to incorporate the flour and create a smooth, thickened base.
  13. Add the ham, potatoes, and corn
  14. Stir in the chopped smoked ham, diced potatoes, frozen corn, Italian seasoning, and cayenne pepper. Mix well and bring the chowder to a boil.
  15. Simmer until tender
  16. 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.
  17. Make it creamy and cheesy
  18. 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.
  19. Season and serve
  20. 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

  • For the creamiest texture: Use freshly shredded sharp cheddar cheese, which generally melts more smoothly than pre-shredded cheese.
  • Don't skip the bacon drippings! They add wonderful smoky flavor to the vegetable base.
  • Using leftover ham: This chowder is a fantastic way to use leftover holiday ham.
  • Adjust the consistency: The chowder naturally thickens as it cools. Add a splash of chicken broth or milk when reheating if needed.
  • Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently on the stovetop.
  • Freezing: Freezing is not recommended because the cream and cheese may separate or become grainy when thawed