Contest-Winning Ham and Corn Chowder

Total Time

Prep/Total Time: 25 min.


8 servings (2 quarts)

Updated: Dec. 19, 2023
I'm always on the lookout for easy soups because my husband and I love them, particularly in the winter months. This cream chowder gets a little kick from cayenne and chopped jalapeno pepper. Extra servings freeze very well. —Sharon Price Caldwell, Idaho


  • 2 celery ribs, chopped
  • 1/4 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 3 cups whole milk
  • 2 cups cubed fully cooked ham
  • 2 cups cubed cooked potatoes
  • 1-1/2 cups fresh or frozen corn
  • 1 can (14-3/4 ounces) cream-style corn
  • 3/4 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/8 teaspoon salt


  1. In a large saucepan, saute the celery, onion and jalapeno in butter until vegetables are tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until heated through.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 245 calories, 9g fat (5g saturated fat), 39mg cholesterol, 722mg sodium, 30g carbohydrate (8g sugars, 2g fiber), 12g protein.