Ham and Corn Chowder Soup

Picture a steaming bowl of ham and corn chowder soup, with its creamy texture and savory aroma filling your kitchen.

This cozy dish is as comforting as it’s simple to make, perfect for a chilly evening or a family gathering.

As the ham and corn meld with potatoes and cream, each spoonful feels like a warm hug.

Let’s bring this heartwarming soup to life and enjoy every delightful bite together.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cups ham, diced
• 4 cups corn kernels
• 4 cups chicken broth
• 2 cups potatoes, peeled and diced
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time when preparing and cooking Ham and Corn Chowder Soup, follow this timeline:

1. Preparation Time (15 minutes)
   • 0:00 – 0:02: Read through the recipe and gather all necessary ingredients and equipment.
   • 0:02 – 0:05: Peel and dice the potatoes.
   • 0:05 – 0:08: Dice the onion and mince the garlic.
   • 0:08 – 0:11: Dice the ham and chop the parsley.
   • 0:11 – 0:15: Measure out the corn kernels, chicken broth, heavy cream, and seasonings.
2. Cooking Time (30 minutes)
   • 0:15 – 0:17: Heat olive oil in the pot over medium heat.
   • 0:17 – 0:20: Sauté the onion and garlic until the onion becomes translucent.
   • 0:20 – 0:23: Stir in the diced ham and cook for 3 minutes.
   • 0:23 – 0:25: Add corn kernels, chicken broth, and diced potatoes to the pot.
   • 0:25 – 0:30: Bring mixture to a boil and reduce heat to simmer for 15 minutes.
   • 0:30 – 0:35: Pour in heavy cream, season with salt and pepper, and simmer for an additional 5 minutes, stirring occasionally.
3. Resting Time (5 minutes)
   • 0:35 – 0:40: Remove from heat and let the soup rest for 5 minutes.
4. Serving
   • 0:40: Garnish with chopped fresh parsley and serve.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and minced garlic, sauté until onion is translucent.

Stir in diced ham and cook for 3 minutes.

Add corn kernels, chicken broth, and diced potatoes to the pot.

Bring mixture to a boil, then reduce heat and simmer for 15 minutes.

Pour in heavy cream and season with salt and black pepper.

Simmer for an additional 5 minutes, stirring occasionally.

Remove from heat and let the soup rest for 5 minutes.

Garnish with chopped fresh parsley before serving.

Serving Tips

• Crusty Bread: Pair with a warm, crusty bread to soak up the creamy chowder and enhance the meal’s comfort factor.
• Green Salad: Serve alongside a fresh green salad with a light vinaigrette to add a revitalizing contrast to the rich soup.
• Grilled Cheese Sandwich: Complement the chowder with a gooey grilled cheese sandwich for a classic and satisfying combination.
• Crackers: Offer a selection of crisp crackers to add a crunchy texture that pairs well with the creamy chowder.
• Pickled Vegetables: Include a side of pickled vegetables for a tangy and bright flavor contrast to the hearty soup.

Storage

To store Ham and Corn Chowder Soup, let it cool completely.

Then transfer it to an airtight container.

Refrigerate for up to 3 days.

For longer storage, freeze for up to 3 months.

Freezing

To freeze Ham and Corn Chowder Soup, allow it to cool completely.

Portion into airtight containers, leaving space for expansion.

Label with the date, and freeze for up to three months.

Reheating

To reheat Ham and Corn Chowder Soup, gently warm it in a pot over medium heat.

Stir occasionally.

Alternatively, microwave in a covered dish.

Stir halfway, until heated through.

Final Thoughts

Ham and corn chowder soup is a comforting and hearty dish, perfect for any occasion.

With its rich combination of flavors and creamy texture, it’s sure to be a crowd-pleaser.

The soup is easy to prepare and can be customized to your liking.

Whether you choose to use smoked ham for added depth or tweak the seasoning to suit your taste, this chowder is a versatile recipe.

Enjoy it as a main course or pair it with a side salad or crusty bread for a complete meal.

Don’t forget to garnish with fresh parsley for an extra touch of freshness.

Frequently Asked Questions

Can I Substitute the Heavy Cream With a Non-Dairy Alternative?

You can substitute heavy cream with a non-dairy alternative like coconut milk or cashew cream. Confirm the substitute is unsweetened to maintain flavor balance. Adjust consistency by blending until smooth, and incorporate gradually to achieve desired texture.

What Type of Potatoes Work Best for This Chowder?

You’ll want to use Yukon Gold potatoes for ideal texture and flavor. Their medium starch content provides a perfect balance, offering creaminess without falling apart during simmering. Dice them uniformly for consistent cooking and a polished presentation.

How Can I Make the Soup Spicier?

To spice up your dish, incorporate 1/4 teaspoon cayenne pepper or 1 finely chopped jalapeño during sautéing. Adjust heat levels by adding more pepper or jalapeño seeds. Taste the broth before finalizing seasoning to guarantee desired spiciness.

Is This Recipe Suitable for a Slow Cooker?

Yes, you can adapt this recipe for a slow cooker. Sauté onion and garlic first, then transfer all ingredients except cream and parsley to the slow cooker. Cook on low for 6-8 hours, add cream, and stir.

Can I Use Canned Corn Instead of Fresh Corn Kernels?

You can substitute canned corn for fresh corn kernels. Drain and rinse the canned corn before adding it to the pot. This adjustment won’t greatly alter the flavor profile, maintaining the chowder’s creamy texture and sweetness.

Ham and Corn Chowder Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 Knife
• 1 Wooden spoon
• 1 Ladle

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 medium onion diced
• 2 clove garlic minced
• 2 cup ham diced
• 4 cup corn kernels
• 4 cup chicken broth
• 2 cup potatoes peeled and diced
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add diced onion and minced garlic, sauté until onion is translucent.
• Stir in diced ham and cook for 3 minutes.
• Add corn kernels, chicken broth, and diced potatoes to the pot.
• Bring mixture to a boil, then reduce heat and simmer for 15 minutes.
• Pour in heavy cream and season with salt and black pepper.
• Simmer for an additional 5 minutes, stirring occasionally.
• Remove from heat and let the soup rest for 5 minutes.
• Garnish with chopped fresh parsley before serving.

Notes

For a richer flavor, consider using smoked ham or adding a pinch of smoked paprika. If you prefer a thicker chowder, mash some of the cooked potatoes before adding the cream. Always taste and adjust the seasoning before serving to suit your preference.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.