One Pot Ham, Potato and Corn Chowder is a blend of hearty meets savory to make a great cold day comfort food!
When you merge the flavors of butter, cream, onions, celery carrots with ham, potatoes and corn, you get a tasty, creamy and flavorful soup that you will want to dip crusty, warm bread into while savoring every yummy bite!
Use leftover ham to make this recipe and check out my Ham Potato and White Bean Soup too!
How to Make One Pot Ham, Potato and Corn Chowder
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Ingredients
*The full recipe is at the bottom of this post in the recipe card.
- heavy cream
- salted butter
- extra virgin olive oil
- whole kernel corn
- cubed cooked ham
- all purpose flour
- chicken or ham stock
- Russet potatoes (or gold or white potatoes)
- onion
- carrots
- celery
- bay leav
- thyme (dried leaves or ground)
- garlic powder
- salt and black pepper
Instructions Summary
*The full recipe is at the bottom of this post in the recipe card.
First, prep celery, onions, baby carrots and potatoes. I use baby carrots so I don’t have to peel them. Also, you can save time by using red potatoes and keeping the skin on but, wash them first. Or, use a food processor. Here’s a reasonably priced food processor.
Next, in a 6-8 qt stock pot (I suggest using a non-stick pot) add EVOO, butter, onion, carrots and celery. Simmer on med/high heat for 3 min. stirring a couple times.
Then, add one bay leaf, thyme, some garlic powder and freshly cracked black pepper.
Next, add flour and stir.
Then, add chicken or ham stock and stir. Yep, keep stirring it so it doesn’t stick to the bottom.
Add the potatoes. Stir, cover and cook med/high heat for 45 min total stirring every 10 min or use a heat diffuser on your stove to help avoid sticking. Put it between your stove and pot and it avoids sticking. I use a heat diffuser when I make my tomato sauce and it’s great to avoid the sauce from sticking in the bottom of the pot.
Next, add ham, drained corn and heavy cream midway through cooking.
Be sure to stir every 10 min while cooking to minimize sticking to the bottom of the pot . Many of these soup ingredients already have salt so, I didn’t add any salt but, you may want to. Taste the soup first.
After it has cooled, store in refrigerator up to 5 days. Freeze up to 6 months.
How to Make Ham Stock With a Ham Bone:
If you have a ham bone, put it in a 6 or 8 qt. stock pot and fill it 2/3 with water. Cover and boil the ham bone for 1 hour. Discard ham bone and use 6 cups of the ham stock for this recipe. Label and freeze the remainder for One Pot Ham, Potato and Bean Soup. I suggest using ham stock in this soup if you have a ham bone and the time to make the stock but, chicken or turkey stock works great too.
This sinfully delicious soup is a cross between my One Pot Corn and Crab Chowder and my One Pot Ham, Potato and Bean Soup. The base of Corn and Crab Chowder soup is a yummy soup base. I took out the crab and bacon and added ham, potatoes and carrots.
Additionally, add some warm crusty Artisan Bread. Homemade bread makes a tasty soup just incredible.
Oh, what can be better than a big bowl of homemade soup? It’s as if mom’s love has been transformed into a bowl of wholesome, tasty goodness. Also, it makes great game day food.
This One Pot Ham, Potato and Corn Chowder is a tasty, hearty soup full of vegetables to make with leftover ham. Don’t let the cold weather blues get you down. With only one pot to clean, this creamy meat and potato meal is the ultimate comfort food.
This soup recipe is a great way to use up leftover ham and ham bone.
You may also like
Easy Vegetarian Corn Chowder with Frozen Corn
One Pot Creamy Chicken Corn Chowder
One Pot Ham, Potato and Corn Chowder
Ingredients
- 4 oz. heavy cream
- 4 tbs salted butter
- 2 tbsp extra virgin olive oil
- 29 oz 2- 14.5 oz cans of whole kernel corn, drained
- 16 oz of cubed cooked ham
- 1/2 cup of flour
- 6 cups of chicken or ham stock (see ham stock recipe below)
- 2 potatoes (peeled and cubed and cut into 1/2 inch pieces)
- 1 med onion chopped
- 1 cup baby carrots (chopped)
- 4 celery ribs (chopped)
- 1 bay leaf
- 1/4 tsp Thyme
- 1/2 tsp garlic powder
- salt and cracked black pepper to taste
Instructions
- In a 6 qt or larger stock pot, add oil, butter, onion, carrots and celery. Simmer on med/high heat for 3 min. stirring a couple times. Add bay leaf, Thyme, garlic powder and freshly cracked black pepper. Add flour and stir. Then, add chicken or ham stock and stir. Add potatoes. Stir, cover and cook on med/high heat for 20 min. Add ham, corn and heavy cream and stir while cooking for another 25 min. Stir every 10 min while cooking to minimize sticking and burning of the bottom of the pot. After it has cooled, store in refrigerator up to 5 days. Freeze up to 6 months.
Ham stock:
- If you have a ham bone, put it in a 6 qt. stock pot and fill it 2/3 with water. Cover and boil the ham bone for 1 hour. Discard ham bone and use 6 cups of the ham stock for this recipe. Label and freeze the remainder for One Pot Ham, Potato and Bean soup.
Notes
Storage:
After the soup has cooled, store in the refrigerator for up to 5 days.Did You Make This Recipe?
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