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Ham Chowder

Ham and Corn Chowder

This creamy ham and corn chowder is loaded with veggies, potatoes and bacon and is the perfect way to repurpose leftover ham.
Course Soup
Cuisine American
Keyword corn chowder, ham soup, leftover ham
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 491kcal
Author Sara Welch


  • 2 tablespoons butter
  • 1 onion chopped
  • 1/2 cup carrots peeled, halved and sliced
  • 3 tablespoons flour
  • 2 1/2 cups ham diced
  • 3 1/2 cups chicken broth
  • 1 1/2 cups frozen corn
  • 2 teaspoons fresh thyme leaves
  • 2 small russet potatoes peeled and cut into small cubes
  • 1 cup heavy cream
  • 4 slices bacon cooked and crumbled
  • salt and pepper to taste


  • Heat the butter in a large pot over medium high heat. Add the onions and carrot and cook for 4-5 minutes or until just softened.
  • Whisk in the flour, stirring constantly. Cook for 1 minute.
  • Slowly add the chicken broth, whisking constantly. Bring to a simmer. Add the ham, corn, thyme and potatoes.
  • Simmer for 25 minutes or until potatoes are tender, stirring occasionally. Add the heavy cream and bacon. Cook for 5 more minutes. Serve.


Calories: 491kcal | Carbohydrates: 27g | Protein: 19g | Fat: 19g | Saturated Fat: 17g | Cholesterol: 110mg | Sodium: 652mg | Potassium: 753mg | Fiber: 2g | Sugar: 1g | Vitamin A: 2515IU | Vitamin C: 19.1mg | Calcium: 56mg | Iron: 2mg