A delicious way to use up leftover ham, this Ham and Corn Chowder is a big, comforting bowl of perfectly cooked veggies, salty ham, and creamy broth that the whole family will love!

Corn Chowder with Ham Recipe

I always opt for the biggest ham I can find for the holidays – not because we’re serving a lot of people, but because I want plenty of leftover ham!

While my daughter’s favorite use for leftover ham is our easy ham salad recipe, we’re all big fans of this ham and corn chowder! It’s one of the few soup recipes that the whole family can agree on.

The sweetness of the corn mixed with the saltiness of the ham is sheer perfection when added to that perfectly seasoned, creamy broth. Hit it up with a sprinkle of cheese or bacon to take this cozy soup over the top.

Carrots, potatoes are corn are pretty classic in a ham and corn chowder – and you typically have some leftover after any holiday that you would serve ham at – but you can swap them out for any veggies you prefer or have on hand. The potatoes do help thicken the soup, so you may need to whisk in some flour or cornstarch to help thicken the soup if you skip those.

A lot of ham chowders also call for beans, but adding beans to anything other than hummus is a pretty surefire way for me to ensure that my daughter won’t eat any of it. I don’t think they are missed in this ham and corn chowder recipe, but if you’d like to add them, cook them before adding to the soup (and keep in mind that they will thicken the soup, so you may need to add more broth to level things out).

Can you freeze ham chowder? Yes, because we are using heavy cream this soup can be frozen and reheated without a loss of flavor or texture. (Keep in mind that you will need to gently reheat the soup by allowing it to come to room temperature and then reheating on low to prevent the heavy cream from separating or splitting.) To freeze, store in large ziptop freezer bags or your favorite freezer containers, leaving about an inch of room at the top for expansion. (This set of freezer containers is a crazy bargain.)

Note: if you make this ham and corn chowder with milk, it will not freeze well, so if you make this substitution do not freeze your chowder.

What potatoes are best for making chowder? This comes down to personal preference – do you want a creamy potato that breaks down and is incorporated nicely into the soup, or do you want a waxier potato that still has some bite after cooking? If you want the first description, go with a russet potato or similar; if you want your potatoes to have a bit of bite, go for a Yukon Gold or similar.

Ham and Corn Chowder Ingredients

• Bacon
• Onion, diced
• Garlic Cloves, smashed and sliced
• Carrot, peeled and diced
• Potatoes, scrubbed and chopped
• Corn Kernels
• Thyme
• Salt and Pepper, to taste
• All-Purpose Flour
• Broth
• Heavy Cream, 35%

Scroll down to the printable recipe card for full measurements.

Tip: you can add some heat to this chowder by adding some cayenne pepper or hot sauce along with the seasonings outlined above.

Kitchen Tools You May Find Helpful

• Stockpot or dutch oven <– dutch ovens are great for deep frying, making stock, homemade tomato sauce, etc. They keep a consistent temperature, don’t warp, and can seamlessly transition from stovetop to oven. I love the versatility of mine and it has lasted for over a decade and still going strong!
• Sharp kitchen knife
• Cutting Board
• Measuring cups and spoons
• Whisk
• Ladle

How to Make Corn Chowder with Ham

Place a stockpot or dutch oven over medium heat.

Once the pot is hot, add the bacon and cook until you reach your desired level of doneness.

Remove the bacon to a paper towel-lined plate.

Add the onion to the hot bacon grease and cook until translucent, about 3 minutes.

Add the garlic and carrots, stir well and cook 1 minute.

Add the potatoes and corn, followed by the seasoning.

Stir in the flour and coat the vegetables completely.

Add the broth and cover the stockpot.

Bring the mixture to a boil and then reduce heat to medium-low. Cook until potatoes are fork tender, about 10-15 minutes.

Increase heat to medium-high and add the heavy cream.

Bring mixture to a boil for 2 minutes, then reduce and simmer for 2 more minutes.

Serve with crumbled bacon on top.

Pin this Easy Ham and Corn Chowder for the perfect way to use up leftover holiday ham:

Grab your free printable recipe card for our ham and corn chowder soup recipe:

I hope your family loves this cozy ham and corn chowder soup as much as mine does!

For more delicious soup recipes, check out our full collection here:

For more delicious recipes using pork, check out our full collection here: