Creamy Ham and Corn Chowder: The Cozy Soup That Hugs You Back

Creamy Ham and Corn Chowder: The Cozy Soup That Hugs You Back

Hey friend,

Let me paint you a picture.

It’s a chilly evening, the kind where your toes never quite warm up, and the kids are thundering through the house like a stampede. You’ve been staring into the fridge, wondering what to make that feels cozy but doesn’t require a full-blown kitchen marathon.

Enter: Creamy Ham and Corn Chowder.

This soup is like wrapping yourself in a soft, warm blanket—except it’s bacon-scented and served in a bowl. It’s rich, hearty, and the perfect way to turn leftover ham into something that feels fancy but tastes like home. And don’t even get me started on the crispy bacon bits on top.

So, let’s make some magic in a pot.

Why This Chowder is My Cold-Weather Love Language

This recipe was born out of necessity—like most of my favorite ones are. After every holiday feast, I’mleft with a hunk of ham that stares at me from the fridge, silently judging me for not having a plan.

One cold afternoon, I decided to toss it into a pot with some corn and potatoes, and well… the rest is delicious history. Now it’s a family staple. The kind of meal that has everyone asking for seconds and sneaking back into the kitchen for thirds.

But don’t worry, this chowder isn’t just for post-holiday ham. Any day that ends in “y” is a good day for this soup.

Let’s Talk Ingredients (A.K.A. Why This Soup Wins)

•

Bacon:

Because every good story starts with bacon.

• Onion & Celery: The trusty sidekicks, bringing depth and flavor.

• Garlic: Obviously. Garlic is a non-negotiable.

• Flour: Just a little, to make things thick and creamy.

• Chicken Broth: The savory base that brings it all together.

• Heavy Cream: Because we’re not here for watery soup.

• Corn (Fresh, Frozen, or Canned): Sweet pops of flavor in every bite.

• Ham: The star of the show. Leftover or store-bought, it all works.

• Potatoes: Hearty, comforting, and they soak up all that goodness.

• Herbs & Spices: Thyme, oregano, and a pinch of cayenne for warmth.

• Salt & Pepper: Always.

• Cheddar Cheese (Optional, but is it really?): For that melty, cheesy magic on top.

How to Make Creamy Ham and Corn Chowder

1. Start With Bacon (Because, Duh)

In a big ol’ pot, cook your bacon until it’s crispy and golden. The house will smell like a dream, and your family might start circling the kitchen like vultures. That’s how you know it’s going well.

Once it’s perfectly crisp, scoop it out and let it rest on a paper towel. But here’s the important part: don’t you dare toss that bacon grease. That’s liquid gold, and we’re about to use it.

2. Sauté the Veggies (Let’s Build Flavor)

Toss your chopped onion and celery right into that glorious bacon fat. Sauté them until they’re soft and smelling amazing—about five minutes.

Then, in goes the garlic. Give it a minute to work its magic, and then sprinkle in the flour. This is our thickener, so stir it well to coat the veggies and cook off that raw flour taste.

3. Make it Creamy (Cue the Comfort)

Slowly whisk in the chicken broth, scraping up all those flavorful bits stuck to the bottom of the pot. That’s where the flavor lives.

Once the broth is in, pour in the cream. Things are getting real now.

Stir in the corn, diced ham, potatoes, thyme, oregano, and a dash of cayenne if you’re feeling spicy. Oh, and most of the bacon goes in now too (but save some for sprinkling on top—trust me).

4. Let it Simmer (Go Fold That Pile of Laundry… or Don’t)

Bring the pot to a gentle boil, then lower the heat and let it simmer, partially covered, for about 15-20 minutes. This is just enough time for the potatoes to soften and the flavors to come together like old friends.

If the chowder gets a little too thick for your liking, splash in some extra broth or even water. But honestly, thick and creamy is where it’s at.

5. Season and Serve (The Best Part)

Give it a taste and add salt and pepper as needed. Ladle it into bowls and top each one with that reserved crispy bacon, a sprinkle of fresh chives or green onions, and if you’re feeling extra indulgent (and when aren’t we?), some shredded cheddar cheese.

Grab a spoon. Get cozy. And prepare for pure happiness.

Pro Tips for Next-Level Chowder

• Leftover Ham Works Best: Holiday ham, deli ham, whatever you’ve got. It all works.

• Cheese It Up: Stir in some shredded cheddar right before serving for a super creamy, cheesy version.

• Add More Veggies: Feel free to toss in carrots or even spinach if you want to sneak in some greens.

• Freeze It: This chowder freezes like a dream. Just leave out the cream if you plan to freeze it and stir it in fresh when reheating.

Why You Need This Chowder in Your Life

This isn’t just soup. This is the kind of meal that brings everyone to the table. It’s the kind of comfort food that feels like a warm hug after a long day.

It’s simple, cozy, and packed with flavor. Plus, it makes your house smell like you’ve been cooking all day (even though it takes less than an hour).

And honestly? There’s just something about crispy bacon and creamy soup that makes the world feel right again.

So next time you’ve got some leftover ham or just need a little comfort in a bowl, make this Creamy Ham and Corn Chowder. And don’t forget that extra bacon on top—you deserve it.

Stay cozy,

Jessica

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Creamy Ham & Corn Chowder

This soup is like wrapping yourself in a soft, warm blanket—except it’s bacon-scented and served in a bowl. It’s rich, hearty, and the perfect way to turn leftover ham into something that feels fancy but tastes like home. And don’t even get me started on the crispy bacon bits on top.

Servings

6servings

Ingredients

• 5 strips of bacon, diced

• 1/2 medium onion, diced

• 2 celery stalks, chopped

• 2 cloves garlic, minced

• 1/4 c all purpose flour

• 4 c chicken broth

• 1 c heavy cream

• 2 c fresh corn kernels

• 1 lb Smoked ham, diced

• 3 large russet potatoes, peeled & diced

• 1/2 tsp garden thyme, dried

• 1/2 tsp garden oregano, dried

• pinch of cayenne pepper (optional)

• salt & pepper to taste

• grated cheddar cheese for garnish

Instructions

• 1. In a large pot over medium-high heat, cook the bacon until crispy, about 10 minutes. Transfer the bacon to a paper towel-lined plate, keeping the rendered fat in the pot. 2. Add the onion and celery to the pot and sauté for about 5 minutes until softened. Stir in the garlic and flour, cooking for 1 minute to eliminate the raw flour taste. 3. Slowly whisk in the chicken broth, scraping up any browned bits from the bottom. Add the cream, corn, ham, potatoes, thyme, oregano, cayenne (if using), and most of the bacon (save some for garnish). 4. Bring the mixture to a boil, then reduce heat and let it simmer, partially covered, for 15–20 minutes or until the potatoes are tender. 5. Season with salt and pepper to taste. If the chowder is too thick, thin it out with a bit of extra broth or water. 6. Serve hot, topped with the reserved bacon and a sprinkle of chives or green onions. For an extra treat, add shredded cheddar cheese on top.