Go Back
+ servings
This ham potato and corn chowder soup is so delicious you won’t have much left for later. You might even find your family wants it two days in a row!

Ham Potato and Corn Chowder

4.84 from 6 votes
Print Pin
This ham potato and corn chowder soup is so delicious you won’t have much left for later. You might even find your family wants it two days in a row!
Servings: 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients:

  • cups chopped ham or you can use bacon, chicken
  • ½ tbsp olive oil
  • 3 tbsp butter
  • 1 clove minced garlic clove
  • 1 small diced onion
  • 2 potatoes peeled and diced cubes
  • cups frozen or canned corn
  • 5 tbsp flour
  • 2 cups milk
  • 1 cup chicken stock
  • 1½ - 2 cups water
  • tsp fresh or dried thyme leaves
  • ½ tsp salt
  • Black pepper

Instructions:

  • Melt butter in a large saucepan over medium heat.
  • Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
  • Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1½ minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1½ minutes. Then add the chicken stock, and 1½ cups of water and whisk until combined.
  • Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes , whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining ½ cup of water if the soup gets too thick before the potato has finished cooking.
  • Just before the potato has finished cooking, add the corn in
  • While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside.
  • When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham
  • If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
  • Serve, garnished with remaining thyme leaves and ham.

Notes

*Alternative Method:*
1.) This is an easier way to "par boil" the potatoes to save time. Simply nuke the whole potatoes (with skin) in the microwave for 2 minutes then, turn over for another 2 minutes. Remove potatoes in the microwave then peel and dice.
2.) If you will use this method, you can skip adding more water as per recipe. Its because the cooking time for potatoes will be shorten instead (therefore, it's not necessary to add more water to dilute the soup out which normally thickens in the process while waiting for potatoes to get cooked).
3.) But you can add a little water to get your desired consistency. When reheating the soup, you can simply add milk or water to achieve the thick consistency.
 

Nutrition Information:

Calories: 515.13kcal | Carbohydrates: 50.11g | Protein: 24.52g | Fat: 24.91g | Saturated Fat: 11.27g | Sodium: 1351.58mg | Fiber: 4.91g | Sugar: 10.23g

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Did you make this?I would love seeing what you've made! Tag me on Instagram @theforkbitedotcom or leave me a comment or rating below.
Course: Soup
Cuisine: American
Keywords: easy ham and corn chowder, ham corn chowder, ham corn chowder recipe, potato corn chowder with ham