Cozy Ham and Potato Corn Chowder Recipe
As the leaves start to turn golden and the air takes on that crisp, refreshing bite of autumn, there’s nothing quite like curling up with a warm bowl of Ham and Potato Corn Chowder. This creamy, comforting dish is like a big hug on a chilly evening, filled with tender potatoes, smoky turkey bacon, and a sweet burst of frozen corn. Memories of cozy nights spent around the kitchen table, talking and laughing with loved ones, come flooding back with each spoonful.
This easy weeknight dinner is not just a meal; it’s a delightful experience that brings family and friends together. The hearty ingredients and rich flavors make it an instant classic that you’ll find yourself turning to again and again. Trust me, this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Comforting and Creamy: This chowder is a warm embrace in a bowl, packed with rich flavors that linger lovingly.
- Easy Weeknight Dinner: With simple steps and straightforward ingredients, it’s perfect for a cozy dinner after a busy day.
- Crowd-Pleasing Delight: This hearty dish is sure to impress family and friends, making it a go-to for gatherings.
- Make-Ahead Magic: You can prepare this soup in advance, letting the flavors meld and develop over time.
- Customizable: Add your favorite spices or extra veggies for a personal twist that suits your taste.
- Family-Friendly: Kids will love the creamy texture, and the flavors are appealing for all ages.
Ingredients You’ll Need for Ham and Potato Corn Chowder
- 4 strips turkey bacon, sliced
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth or stock
- 1 cup heavy (or whipping) cream
- 2 cups frozen corn
- 1 pound smoked ham, chopped
- 2 large Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
How to Make Ham and Potato Corn Chowder
- Slice the turkey bacon into small pieces (kitchen shears make this easy). In a large soup pot over medium-high heat, cook the bacon until crispy, about 10 minutes.
- While the turkey bacon cooks, chop the onion, celery, potatoes, and ham.
- Once the turkey bacon is crisp, transfer it to a paper towel-lined plate. Leave the bacon drippings in the pot.
- Add the chopped onion and celery to the pot. Sauté for about 5 minutes until softened.
- Stir in the flour and minced garlic, cooking for about 1 minute while constantly stirring to form a roux.
- Slowly pour in the chicken broth, stirring well to dissolve the flour and scrape up any flavorful bits from the bottom of the pot.
- Add the cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy turkey bacon (reserve some for garnish). Bring to a boil over high heat.
- Once boiling, reduce heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally as the soup thickens.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved turkey bacon before serving.
Fun Ways to Customize It
- Spicy Kick: Add diced jalapeños for a zesty twist that will warm you from the inside out.
- Extra Veggies: Toss in some diced bell peppers or carrots for added color and nutrition.
- Cheesy Delight: Stir in some shredded cheddar or gouda cheese for a rich, cheesy version that’s hard to resist.
- Herbaceous Freshness: Top with fresh parsley or chives for a bright burst of flavor that elevates each bite.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: Prepare the chowder in advance and let it cool completely. Store in an airtight container in the refrigerator for up to 3 days.
- Ingredient Swaps: Feel free to swap out the turkey bacon for beef bacon or the heavy cream for half-and-half if you’re looking for a lighter option.
- Slicing Trick: When dicing your potatoes, aim for uniform sizes to ensure they cook evenly.
- Leftover Storage: Store any leftover chowder in the fridge for up to 4 days. It also freezes well! Just be sure to let it cool before transferring to freezer-safe containers.
Nutrition Information per Serving
- Serving Size: 1 cup
- Calories: 405
- Carbs: 35g
- Sugar: 3g
- Fat: 24g
- Protein: 19g
- Sodium: 910mg
Frequently Asked Questions
Can I make this ahead?
Absolutely! This chowder tastes even better the next day as the flavors meld together beautifully.
Can I use different ingredients?
Yes! Feel free to substitute the turkey bacon or ham with your preferred meats, or swap in fresh corn when it’s in season.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator or freeze them for later. Just be aware that the texture may change slightly when reheating.
How long does it last?
In the refrigerator, it will last up to 4 days. If frozen, try to consume within 2–3 months for the best flavor.
A Cozy Closing Note
Bringing together the warmth and richness of flavors, this Ham and Potato Corn Chowder is not just a recipe; it’s a way to create beautiful moments with loved ones. Its creamy texture and hearty ingredients make it a treasure in any home kitchen. Save this Ham and Potato Corn Chowder to your cozy recipes board so it’s ready when you need a comforting treat!
Cozy Ham and Potato Corn Chowder
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A creamy and comforting Ham and Potato Corn Chowder perfect for chilly evenings, filled with tender potatoes, smoky turkey bacon, and sweet corn.
Ingredients
- 4 strips turkey bacon, sliced
- 1/2 medium onion, chopped
- 2 sticks celery, chopped
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth or stock
- 1 cup heavy cream
- 2 cups frozen corn
- 1 pound smoked ham, chopped
- 2 large Russet potatoes, peeled and diced
- 1/4 teaspoon Italian seasoning
- 1 pinch cayenne pepper (optional)
- Salt and pepper, to taste
Instructions
- Slice the turkey bacon into small pieces (kitchen shears make this easy). In a large soup pot over medium-high heat, cook the bacon until crispy, about 10 minutes.
- While the turkey bacon cooks, chop the onion, celery, potatoes, and ham.
- Once the turkey bacon is crisp, transfer it to a paper towel-lined plate. Leave the bacon drippings in the pot.
- Add the chopped onion and celery to the pot. Sauté for about 5 minutes until softened.
- Stir in the flour and minced garlic, cooking for about 1 minute while constantly stirring to form a roux.
- Slowly pour in the chicken broth, stirring well to dissolve the flour and scrape up any flavorful bits from the bottom of the pot.
- Add the cream, frozen corn, chopped ham, diced potatoes, Italian seasoning, cayenne pepper (if using), and most of the crispy turkey bacon (reserve some for garnish). Bring to a boil over high heat.
- Once boiling, reduce heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the potatoes are tender. Stir occasionally as the soup thickens.
- Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with the reserved turkey bacon before serving.
Notes
This chowder tastes even better the next day as the flavors meld together beautifully. Feel free to customize with your favorite ingredients.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 405
- Sugar: 3g
- Sodium: 910mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 80mg
