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Overhead view of thick, comforting soup served with toasted bread on the side.

Ham and Potato Corn Chowder

This Ham and Potato Corn Chowder is a creamy, hearty soup made with ham, potatoes, corn, bacon, vegetables, chicken broth, milk, and sour cream.
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Course: Main Course, Soup
Cuisine: American
Keyword: Ham and Potato Corn Chowder
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • 2 stalks celery chopped
  • 2 cups cooked ham diced
  • 3 cups milk
  • 6 slices bacon cooked and crumbled
  • Salt and pepper to taste
  • 1 onion chopped
  • 5 1/2 tbsp butter divided
  • 1/3 cup all-purpose flour
  • 1 bay leaf
  • 3/4 tsp dried oregano
  • 5 medium red potatoes cubed
  • 2 cans chicken broth 14.5 oz each
  • Chopped green onions for garnish
  • 2 carrots peeled and diced
  • 1/2 tsp dried thyme
  • 1/2 cup sour cream or heavy whipping cream
  • 2 cups corn fresh or frozen

Instructions

  • Place a large pot over medium heat.
  • Add 1 tbsp butter to the pot and allow it to melt.
  • Add the chopped celery, diced carrots, and chopped onion.
  • Sauté the vegetables until softened, stirring occasionally.
  • Add the chicken broth, cubed red potatoes, dried thyme, bay leaf, and dried oregano to the pot.
  • Season with salt and pepper to taste.
  • Stir to combine the ingredients evenly.
  • Bring the mixture to a boil.
  • Once boiling, reduce the heat to medium-low.
  • Cover the pot and simmer for approximately 15 minutes, or until the potatoes are tender.
  • Add the corn and diced cooked ham to the pot.
  • Stir to combine.
  • Simmer for an additional 5 minutes, or until the corn and ham are heated through.
  • In a separate pot, melt the remaining 4 tbsp butter over medium heat.
  • Add the all-purpose flour to the melted butter.
  • Stir until the flour and butter are fully combined and a smooth paste forms.
  • Gradually whisk the milk into the flour mixture.
  • Continue whisking and cooking until the mixture thickens.
  • Remove the thickened milk mixture from the heat.
  • Stir in the sour cream or heavy whipping cream until smooth.
  • Pour the milk mixture into the soup pot.
  • Stir until the creamy mixture is fully incorporated into the chowder.
  • Heat gently until the chowder is warmed through. Do not boil after adding the dairy mixture.
  • Remove and discard the bay leaf.
  • Ladle the chowder into serving bowls.
  • Garnish with crumbled bacon and chopped green onions.
  • Serve warm.

Notes

To make this Ham and Potato Corn Chowder gluten free, replace the all-purpose flour with a gluten-free all-purpose flour blend or cornstarch slurry.
Use certified gluten-free chicken broth, as some brands may contain gluten-based additives.
Verify that the cooked ham and bacon are labeled gluten free, especially if they are processed or pre-seasoned.
Check the sour cream or heavy whipping cream, milk, butter, dried herbs, and seasonings for gluten-free labeling or cross-contact warnings.
Use clean cookware, utensils, cutting boards, and serving bowls to prevent cross-contamination.
Serve with gluten-free bread, gluten-free crackers, or a gluten-free side salad if desired.