Creamy Ham and Corn Soup

This ham and corn chowder delivers pure comfort through sweet corn, tender potatoes, and smoky ham swimming in a silky, cream-enriched broth made even more flavorful by crispy bacon. The soup comes together quickly using everyday ingredients and simple techniques—sautéing aromatics in bacon fat, building a light roux with flour, then simmering everything together until the potatoes are tender and the flavors have melded beautifully. The combination of salty ham and bacon with sweet corn creates that signature savory-sweet balance that makes chowder so satisfying, while heavy cream provides luxurious richness without being overwhelming. This is the perfect use for leftover holiday ham, transforming it into something your family will actually request rather than just tolerating.

I developed this recipe based on my popular chicken and corn chowder because I kept finding myself with leftover ham after holidays and wanted something more interesting than the same old sandwiches. The first time I made it, I was genuinely surprised by how much the bacon fat transformed the flavor compared to using plain oil—that smoky richness permeates the entire soup and makes it taste like something you'd get at a restaurant. Now this is my go-to solution for leftover ham, and one reader perfectly described it as "the perfect cozy dinner," which captures exactly what makes it so appealing. The fact that it comes together quickly while tasting like it simmered for hours makes it practical for busy weeknights when you need comfort food without spending all evening in the kitchen.

Ingredients and What Makes Them Essential

• Bacon (4 slices, diced): Bacon provides smoky, salty richness while its rendered fat becomes the cooking medium that infuses the entire soup with incredible flavor. The crispy bits get crumbled on top as garnish, adding textural contrast and concentrated bacon flavor in every spoonful. Use thick-cut bacon for more substantial pieces, or regular bacon for smaller, crispier bits. The bacon fat is essential for building flavor—don't drain it all away or use oil instead.
• Sweet onion (1 medium, diced): Vidalia or other sweet onions provide aromatic foundation and natural sweetness that balances the salty ham and bacon. Sweet onions have milder flavor than regular yellow onions, which keeps them from overpowering the delicate corn and cream. Dice the onion into small, uniform pieces so it softens completely and practically melts into the soup. The onion releases natural sugars when sautéed in bacon fat that add subtle sweetness throughout.
• Celery (2 stalks, diced): Celery adds aromatic complexity, subtle peppery flavor, and pleasant texture that softens during simmering. The mild flavor supports the other vegetables without dominating. Dice it into pieces similar in size to the onion for even cooking. Don't skip the celery even if you're not a fan raw—cooked celery becomes mellow and contributes essential aromatic depth to chowder.
• Garlic (3 to 4 cloves, minced): Fresh garlic brings pungent, aromatic complexity that enhances the soup's savory qualities. Mince it finely so it distributes evenly and cooks quickly without burning. Fresh garlic tastes dramatically better than jarred or powdered in chowder where the flavor comes through clearly. The garlic mellows during simmering, losing its raw bite and contributing sweet, nutty undertones.
• All-purpose flour (¼ cup): Flour acts as the thickening agent that creates creamy, coating texture rather than thin, watery broth. The flour gets cooked with the aromatics to remove raw taste before liquid is added, creating a light roux. This technique ensures smooth texture without lumps and creates body that makes the chowder satisfying and substantial. Don't skip or reduce the flour or your chowder will be thin and disappointing.
• Chicken broth (4 cups): Broth provides the savory liquid base that becomes the chowder. Chicken broth adds depth and body that water alone can't provide. Use low-sodium broth so you can control the final salt level, since both ham and bacon are quite salty. The broth combines with cream to create the signature chowder consistency. Homemade stock is ideal but not necessary for good results.
• Heavy cream (2 cups): Cream creates the luxurious, silky texture and rich mouthfeel that defines chowder and separates it from regular soup. Heavy cream is essential because it won't curdle when simmered—half-and-half or milk are more likely to break and separate when heated. The cream adds indulgent richness without being as heavy as you might expect since it's balanced by the vegetables and broth. Don't substitute with lower-fat options unless you're willing to accept different texture and potential curdling.
• Frozen corn (3 cups): Frozen corn provides sweet flavor and pleasant texture without requiring you to cut kernels from fresh cobs. Frozen corn is picked and frozen at peak ripeness, often making it sweeter than store-bought "fresh" corn that's been sitting for days. The corn adds pops of sweetness throughout the chowder that balance the salty ham and bacon beautifully. Fresh corn cut from the cob works wonderfully when in season, or drained canned corn substitutes in a pinch though it has softer texture.
• Ham (2 to 3 cups, diced): Cooked ham from holiday meals provides salty, smoky protein without requiring you to cook meat from scratch. Dice it into bite-sized pieces that are substantial enough to be satisfying but not so large they dominate the spoon. Both tender pieces and slightly drier bits work beautifully since they rehydrate in the broth. If you don't have leftovers, purchase a small smoked ham piece—most grocery stores carry 1 to 2-pound portions that are perfect for this purpose.
• Russet potatoes (3 medium, peeled and diced): Russet potatoes provide starchy texture that helps thicken the chowder naturally while adding hearty substance and mild flavor. The high starch content in Russets means they break down slightly during cooking, releasing starch that contributes to creamy consistency. Dice them into roughly ½-inch cubes for even cooking—pieces that are too large take forever to soften while tiny pieces fall apart. Yukon gold or red potatoes can substitute for less starchy, firmer texture.
• Italian seasoning (1 tablespoon): This herb blend typically contains oregano, basil, thyme, and sometimes rosemary—all flavors that complement the vegetables and meat beautifully. Using a premixed blend is convenient and provides balanced flavor. If you don't have it, substitute with individual dried herbs—about 1 teaspoon each of oregano and thyme. The dried herbs infuse into the broth during simmering, creating aromatic complexity.
• Cayenne pepper (pinch, optional): Just a tiny pinch of cayenne adds subtle warmth and complexity without making the chowder spicy at all. Most people won't identify cayenne specifically but will notice the soup tastes more interesting and well-rounded. The cayenne enhances other flavors and adds that mysterious "something" that makes people wonder what your secret is. You can omit it entirely if you're sensitive to any heat whatsoever.
• Salt and black pepper (to taste): Seasoning is crucial but must be handled carefully since both ham and bacon are naturally very salty. Add just a small pinch during cooking, then taste at the end and adjust as needed. You'll likely need less salt than you expect. Black pepper adds subtle heat and aromatic quality. Always taste before serving and adjust—underseasoned chowder tastes flat and disappointing.

Step-by-Step Instructions

Cook the bacon for maximum flavor:

Place a large soup pot or Dutch oven over medium heat. Add the diced bacon and cook, stirring occasionally, for about 8 to 10 minutes until it's crispy and deeply browned. The bacon should render most of its fat and become crunchy rather than chewy. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate to drain, but leave all the rendered bacon fat in the pot—this is liquid gold that will flavor your entire chowder. Don't drain it away or you'll lose incredible flavor. Set most of the crispy bacon aside for garnish, but you'll add some back to the chowder later.

Sauté aromatics in bacon fat:

Keep the pot with bacon fat over medium heat. Add the diced onion and celery directly to the hot fat. Cook for about 5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent without browning. The bacon fat coats the vegetables and infuses them with smoky flavor while they release their own aromatics. Sprinkle the flour over the vegetables and stir immediately to coat everything evenly. Add the minced garlic and cook for about 1 minute, stirring constantly, while the flour cooks and the garlic becomes fragrant. The mixture will look pasty and thick at this stage, which is exactly right.

Add broth and scrape browned bits:

Pour in the chicken broth gradually while stirring vigorously to prevent lumps from forming. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot—these are packed with flavor and contribute to the chowder's depth. Keep stirring as you add the broth until the flour mixture dissolves completely and you have a smooth base. The liquid will begin thickening as the flour hydrates and activates. Make sure you've dissolved all the flour paste without leaving lumps or dry pockets stuck to the bottom.

Add cream, vegetables, and most ingredients:

Pour in the heavy cream and stir well to combine with the broth. Add the frozen corn, diced ham, diced potatoes, Italian seasoning, cayenne if using, and most of the crispy bacon (reserve a handful for garnish). Stir everything together thoroughly so the ingredients distribute evenly throughout the liquid. Add just a tiny pinch of salt at this stage—the ham and bacon will contribute significant saltiness, so you'll adjust later after tasting. Increase the heat to medium-high and bring the chowder to a boil, which should take about 5 minutes.

Simmer until potatoes are tender:

Once the chowder reaches a boil, immediately reduce the heat to maintain a gentle simmer where you see occasional bubbles breaking the surface but not a rolling boil. Let it simmer uncovered for about 20 to 25 minutes, stirring occasionally to prevent sticking and ensure even cooking. The potatoes should become completely tender when pierced with a fork—test them after 20 minutes and continue cooking if they're still firm. During this simmering time, the potatoes will release starch that naturally thickens the chowder, the flavors will meld together beautifully, and the liquid will reduce slightly and concentrate.

Season and garnish:

Once the potatoes are tender and the chowder has thickened to your desired consistency, remove it from heat. Taste carefully and season with salt and black pepper as needed—start conservatively since the ham and bacon are quite salty. You'll likely need less salt than you expect, possibly none at all depending on your ingredients. Adjust until it tastes properly seasoned and delicious. Ladle the hot chowder into bowls and top each serving with some of the reserved crispy bacon. The contrast of the creamy chowder with crunchy bacon bits on top is incredibly satisfying. Serve immediately while piping hot.

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The technique that made the biggest difference in my chowder was learning to properly sauté the aromatics in the bacon fat until they were genuinely soft and aromatic rather than rushing that step. My early attempts tasted somewhat flat because I'd add the onion and celery, stir for 2 minutes, then move on thinking that was enough. Once I learned to actually soften them completely over 5 minutes until the onion was translucent and everything smelled deeply aromatic, then cook the flour and garlic for that additional minute, my chowder transformed completely. Those extra few minutes of patient aromatic-building created depth and complexity that made the soup taste like something from a restaurant rather than just vegetables in cream. Now I'm disciplined about that step, never rushing it even when I'm hungry and want to move faster, because I know it's what separates mediocre chowder from genuinely delicious chowder that people request specifically.

Understanding Chowder Thickening Methods

Chowder achieves its signature thick, creamy texture through multiple thickening mechanisms working together rather than relying on any single technique. The flour roux provides the primary structure—when flour is cooked with fat and then combined with liquid, the starch granules absorb moisture and swell during heating, creating body and coating texture. This technique prevents the cream from being the sole thickener, which would require excessive amounts and create chowder that's too rich and heavy.

The potatoes contribute significant natural thickening through two processes. As they cook, they release starch into the surrounding liquid, which thickens the broth similarly to how flour works. Additionally, some potato pieces break down slightly during the extended simmering, especially if using starchy Russets, and these broken bits dissolve into the liquid and create creaminess. This natural potato thickening makes the chowder feel substantial and hearty without requiring excessive cream or additional thickeners.

The combination of these methods—flour roux plus potato starch plus cream—creates ideal chowder consistency that's thick and coating but still pourable and scoopable. The chowder should coat the back of a spoon and cling to the vegetables and ham rather than being watery and thin. If your chowder seems too thin after the potatoes are cooked, you can simmer it uncovered for longer to evaporate excess liquid and concentrate it. If it's too thick, add more broth or cream gradually while stirring until you reach desired consistency.

Managing Dairy in Hot Soup

Heavy cream behaves differently from milk or half-and-half when added to hot soup, and understanding these differences prevents curdling problems that can ruin an otherwise perfect chowder. Heavy cream contains enough fat—typically 36% or higher—that the fat molecules protect the protein molecules from heat-induced curdling. This high fat content makes heavy cream stable at simmering temperatures and unlikely to break even during extended cooking.

Half-and-half and milk have lower fat content and are more prone to curdling when heated above about 180°F or when combined with acidic ingredients. If you must substitute with lower-fat dairy due to preference or availability, reduce the heat to very low before adding it and don't let the soup return to a boil afterward. Keep it at a bare simmer where you barely see movement on the surface. Add the dairy at the very end of cooking rather than simmering it with the vegetables, which reduces the time it's exposed to heat.

The gentle simmer specified in the recipe is important for preventing dairy issues even with heavy cream. While cream can handle heat better than milk, aggressive boiling can still cause problems—the violent bubbling can break the emulsion and cause separation. Maintaining that calm, gentle simmer where you see occasional bubbles ensures the cream stays smooth and incorporated. If you do see any breaking or curdling—which appears as separated curds or grainy texture—remove from heat immediately and whisk vigorously, which sometimes brings it back together.

Leftover Ham Versatility

This chowder represents one of the best uses for leftover holiday ham because it transforms what's often dry, somewhat boring meat into something rich and satisfying that people genuinely crave. The liquid environment rehydrates any dried-out pieces while infusing them with the chowder's flavors, and the salty ham provides seasoning throughout the entire pot. Both white and dark meat work beautifully—use whatever you have or a combination.

If you find yourself with a ham bone or ham hock after carving, don't discard it—add it to the pot along with the vegetables and let it simmer with everything else. The bone contributes collagen that melts into gelatin during cooking, creating silky body and rich mouthfeel that elevates the chowder significantly. Remove the bone before serving and pull off any remaining meat to add back to the pot. This technique extracts maximum value from your holiday ham purchase.

For occasions when you don't have leftover ham but want to make this chowder anyway, most grocery stores sell smaller smoked ham portions in the 1 to 2-pound range specifically for cooking purposes. These are usually in the meat section near the regular hams and are perfect for recipes like this where you need cooked ham but don't want to buy an entire large ham. The flavor is virtually identical to leftover holiday ham, making this chowder practical year-round rather than just post-holiday.

Storage and Reheating Considerations

Ham and corn chowder stores well in the refrigerator for 3 to 4 days in an airtight container, though the texture will thicken considerably as the potatoes continue absorbing liquid even when cold. This thickening is normal and easily corrected during reheating by adding extra chicken broth or cream while stirring over low heat. Start with half a cup of liquid and add more gradually until you reach desired consistency. Taste and adjust seasoning after reheating since refrigeration can dull flavors.

Freezing dairy-based soup presents challenges because the cream can separate and become grainy when frozen and thawed. However, if you need to freeze this chowder for longer storage, it's possible for up to 3 months with the understanding that texture may change slightly. The soup will still taste good even if the cream isn't perfectly smooth after thawing. Cool completely before freezing, then store in freezer-safe containers or bags. Thaw overnight in the refrigerator and reheat gently on the stovetop, whisking well if you notice any separation.

For optimal texture when reheating, use low heat and stir frequently to prevent scorching. The cream and cheese can scorch on the bottom if heated too aggressively, creating burnt flavor that ruins the entire pot. Gentle, patient reheating preserves the smooth texture and prevents any dairy from breaking. If you notice the chowder looking grainy or separated after reheating, try whisking in a tablespoon of fresh cream, which sometimes helps bring the emulsion back together.

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This ham and corn chowder has become my favorite solution for leftover holiday ham because it transforms something I'd otherwise struggle to finish into genuinely crave-worthy comfort food. The combination of sweet corn, creamy broth, tender potatoes, and smoky ham and bacon creates complete satisfaction in a bowl. I love that it comes together quickly using straightforward techniques while tasting like it simmered for hours, making it practical for busy weeknights when you need comfort without spending all evening cooking. The fact that it stores well and actually improves slightly after a day in the refrigerator makes it excellent for meal prep and advance preparation. Once you taste how the bacon fat infuses the entire soup with smoky richness, and how the cream creates that luxurious texture while the vegetables and ham provide substance, you'll understand why this has earned permanent status in my post-holiday cooking routine and why I sometimes buy ham specifically so I can make this chowder.

Frequently Asked Questions

→ Can I use fresh corn instead of frozen?

Yes, fresh corn works great. You'll need about 2 cups of kernels cut from the cob. Fresh corn adds a nice sweetness to the chowder.

→ What can I use instead of heavy cream?

You can use half-and-half for a lighter version, or whole milk mixed with a bit of butter. The soup won't be quite as rich but still tastes delicious.

→ Can I make this chowder ahead of time?

Absolutely. Make it up to 2 days ahead and store it in the fridge. Reheat gently on the stove, adding a splash of broth or milk if it's too thick.

→ How do I store leftover chowder?

Keep leftovers in an airtight container in the fridge for up to 4 days. The soup thickens as it sits, so thin it out with a little broth when reheating.

→ Can I freeze ham and corn chowder?

You can freeze it for up to 3 months, but cream-based soups sometimes separate when thawed. Stir well when reheating and it should come back together.

→ What type of ham works best?

Smoked ham works perfectly because it adds great flavor. You can use leftover ham from a holiday meal or buy a ham steak from the deli counter.

→ Do I have to use bacon?

The bacon adds wonderful flavor and crunch, but you can skip it if needed. Just start by sautéing the vegetables in a bit of butter or oil instead.