Potato Ham Chowder - creamy and flavorful soup made with potatoes, corn and leftover ham. Serve it with garlic bread or biscuits.
This soup is a perfect way to use leftover ham, just like my Ham Casserole and the Instant Pot Ham and Beans.
When you are craving comfort food in a bowl, chowder always comes to mind. Especially one filled with potatoes, corn and ham. I used leftovers from my holiday ham in this soup and it was absolutely perfect! The chowder is very simple to make and flavorful, thanks to sauteing garlic and onion with Italian seasoning, oregano and thyme. It creates a perfect base for this dish. We love it with biscuits, focaccia or garlic bread.
Ingredients
- butter
- bacon
- 2 cups leftover ham
- garlic
- onion
- Italian seasoning
- dried oregano
- dried thyme
- salt and pepper
- Russet, gold or red potatoes
- whole kernel corn
- vegetable stock
- milk
- half and half
- cornstarch
- shredded cheddar cheese
Instructions
- Start by melting butter in a large soup pot. I used my cast iron Dutch oven.
- Add bacon to the pot and cook until crispy. Add ham and cook for 2 minutes. Remove ham and bacon onto a plate.
- Add more butter, garlic and onion to the pot and saute for 3 minutes.
- Add seasoning and saute for 1 minute.
- Add corn and potatoes and stir together. Cook for 2 minutes.
- Add ham and stir in.
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- Add stock and 1 cup of milk. Cook on medium-low heat until the potatoes are done.
- Mix cornstarch with half and half. Add to soup and cook until the chowder thickens.
- Add shredded cheddar and stir in until melted.
- Serve with crispy bacon and ham on top.
Can I make this chowder ahead of time?
You can make this chowder a day ahead, store it in the fridge and bring to room temperature before reheating. I recommend stirring constantly for the best texture since this soup contains dairy. You want to avoid a grainy texture.
Can I freeze this soup?
Soups that contain cream or milk do not freeze well because they can become grainy. If you plan of freezing this chowder, skip adding the milk and half and half. Cool the chowder completely, then place in freezer-safe containers. Add the milk and half and half while reheating.
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Potato Ham Chowder
Ingredients
- 2 tablespoons butter divided
- 3 slices bacon chopped
- 2 cups chopped ham
- 1 medium yellow onion chopped
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon dried oregano
- ½ teaspoon fresh thyme
- 3 potatoes chopped (see note)
- 15 oz can whole kernel corn drained and rinsed
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 1 cup 2% milk
- 4 cups vegetable stock
- 1 cup half and half
- 1 tablespoon cornstarch
- 1 cup shredded cheddar cheese
Instructions
- Melt 1 tablespoon of butter in a large soup pot. I used my cast iron Dutch oven.
- Add bacon to the pot and cook until crispy. Add ½ cup of ham and cook for 2 minutes. Remove ham and bacon onto a plate.
- Add more butter, garlic and onion to the pot and saute for 3 minutes.
- Add seasoning and saute for 1 minute.
- Add corn and potatoes and stir together. Cook for 2 minutes.
- Add ham and stir in.
- Add stock and 1 cup of milk. Cook on medium-low heat until the potatoes are done, about 15 to 18 minutes.
- Mix cornstarch with half and half. Add to soup and cook until the chowder thickens.
- Add shredded cheddar and stir in until melted.
- Serve with crispy bacon and ham on top.
Przyprawione sercem says
I love hearty potato soups. Yours is perfect
Kimberly says
Potatoes, bacon, ham, cheese...this has so many of my favorite ingredients packed in it, this is the ultimate comfort soup right here!
Katie says
Just made this for my husband and I and we both LOVED it! Going to enjoy it as leftovers too!
Kristyn says
So yummy & full of flavor!! Love that it has ingredients that are usually from leftovers, too! It's the perfect meal for any night of the week!
Krissy Allori says
Some of my favorites all in one yummy chowder. Hearty, stick to your ribs kind of food.I will be making this one again for sure.