The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Ham and Corn Chowder is a creamy soup brimming with ham, potatoes, corn, and bacon. It’s an easy and flavorful recipe perfect for using leftover ham.
It costs approximately $8.96 to make this meal. The recipe makes six servings for about $1.49 per serving.
We love this chowder because of how filling and satisfying it is. The creamy base contains sweet corn, salty ham, and bacon.
It makes for an easy dinner any night of the week. It is excellent for using leftover ham or buying ham to make this chowder!
Ham and Corn Chowder has a rich and pleasing taste that everyone loves. In addition, we thoroughly enjoy how simple it is to make, especially if you are using leftover ham. This Corn Chowder with potatoes, ham, and bacon is a win-win for parents, kids, and families everywhere.
Ingredients & Estimated Cost:
- 2 cups ham – $3.51
- 2 Russet potatoes – $0.52
- 4 slices bacon – $1.28
- 3 Tablespoons unsalted butter – $0.42
- 1 small white onion – $0.52
- 1 cup celery – $0.54
- 1 garlic clove – $0.04
- 3 Tablespoons all-purpose flour – $0.03
- 3 cups chicken broth – $0.99
- ½ teaspoon dried thyme – $0.08
- ¾ teaspoon dried oregano – $0.04
- 1 bay leaf – $0.03
- 2 cups milk – $0.38
- 1 ½ cups corn kernels – $0.58
The recipe cost is calculated by the amounts needed for the recipe. Check out Budget Recipes Explained to learn more about how we price our recipes. The pricing for this recipe was updated in March 2023.
How To Make Ham And Corn Chowder
***For complete recipe instructions, see the recipe card below.
- First, melt the butter in a dutch oven or large pot.
- Then, stir in the onion, celery, and garlic and cook for about four to five minutes.
- Next, whisk in the flour and cook for one minute.
- Slowly whisk in one cup of chicken broth.
- Pour the remaining two cups of chicken broth into the dutch oven and bring it to a simmer.
- Then, add the oregano, thyme, and bay leaf. Season with salt and pepper.
- Next, stir in the potatoes and boil over medium heat. Cover with a lid and cook for fifteen minutes.
- Add the ham and corn and cook for an additional five minutes.
- Stir in the milk and bacon, then cook for another five minutes.
- Finally, remove the bay leaf, and garnish with bacon and chives before serving.
Recipe Variations and Substitutions
- We used Russet potatoes, but you can use Yukon or red potatoes.
- Instead of chicken broth, you can use chicken stock or vegetable broth.
- Instead of thyme and oregano, you can use dried basil.
- You can use fresh, frozen, or canned corn.
SERVE: Garnish with chives or green onion and bacon, and serve with some nice crusty bread. You can keep the ham and corn chowder out for two hours before it needs to be covered and stored in the refrigerator.
STORE: Place leftovers in an airtight container and store them in the refrigerator for 4-5 days.
FREEZE: Place the chowder in a freezer-safe container or zipper-top bag once the chowder has cooled. Freeze for 3-4 months.
DEFROST: Defrost overnight in the refrigerator.
REHEAT: Reheat in a pot on the stove over medium heat until heated. You may need to add some more water to loosen the chowder.
Chowder is a soup that has a broth base. The base is thickened by adding flour, milk, cream, potatoes, or seafood. Our chowder recipe uses potatoes and flour to help thicken the broth base.
Get Kids Involved
Ages 2-3: Ask your little one to help measure the chicken broth and pour it into the soup.
Ages 4-5: There are a lot of ingredients to add to this chowder. Your little ones can practice whisking as they stir in the ingredients.
Ages 6-8: Teach your child proper knife safety, and ask them to help dice the ingredients to add them to the soup mixture.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Buy a bigger ham for dinner to have leftovers for making this soup and other leftover meals. This is a great way to get the best bang for your buck and make your meals stretch.
More Soup Recipes
- Instant Pot Lentil Soup
- Slow Cooker Creamy Tortellini Soup with Chicken and Bacon
- Olive Garden Pasta e Fagioli Soup Copycat
- Broccoli Cheddar Soup
- Instant Pot Potato Soup
- Crockpot Lasagna Soup
- Papa’s Gone All Day Stew
- Taco Soup
- Instant Pot Stuffed Pepper Soup
- Potato Corn Chowder
Ham and Corn Chowder
- Dutch oven
- cutting board
- chef's knife
- Liquid measuring cup
- Measuring cups and spoons
- mixing spoon
- 2 cups ham diced
- 2 Russet potatoes peeled and cut into cubes
- 4 slices bacon cooked and roughly chopped, plus more for garnish if you like
- 3 Tablespoons unsalted butter
- 1 small about ½ cup white onion, finely chopped
- 1 cup celery sliced thin
- 1 garlic clove minced
- 3 Tablespoons all-purpose flour
- 3 cups chicken broth
- ½ teaspoon dried thyme or 2 teaspoons fresh thyme leaves chopped
- ¾ teaspoon dried oregano
- 1 bay leaf
- 2 cups milk 2% or whole
- 1 ½ cup corn kernels frozen or 1 (15.25 oz) can drained
- Salt to taste
- Pepper to taste
FOR SERVING (both optional):
- Chives or green onions thinly sliced
- Bacon crumbles
- In a dutch oven or large pot, melt butter.
- Stir in onion, celery, and garlic.
- Cook until softened, about 4-5 minutes.
- Whisk in flour, stirring constantly, and cook for 1 minute.
- Slowly whisk in 1 cup of chicken broth, whisking constantly.
- Pour in the remaining 2 cups of chicken broth and bring to a simmer.
- Add oregano, thyme, and bay leaf.
- Season with salt and pepper.
- Stir in potatoes and bring to a boil over medium heat.
- Cover with lid and cook 15 minutes or until potatoes are nearly fork tender.
- Add ham and corn.
- Cook for 5 minutes longer or until potatoes are fork tender, stirring occasionally.
- Add milk and bacon.
- Cook for 5 minutes.
FINISH AND SERVE:
- Remove bay leaf.
- Garnish with bacon and chives if you like.
- Serve immediately.