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Ham and Corn Chowder

Total Time

Prep: 20 min. Cook: 25 min.

Makes

10-12 servings (3 quarts)

My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. —Sharon Rose Brand, Stayton, Oregon
Ham and Corn Chowder Recipe photo by Taste of Home

Ingredients

  • 8 bacon strips, cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 1 cup sliced celery
  • 1/2 cup diced green pepper
  • 3 cups cubed peeled potatoes (about 3 medium)
  • 3 cups chicken broth
  • 4 cups whole milk, divided
  • 4 cups fresh or frozen whole kernel corn, divided
  • 2 cups cubed fully cooked ham
  • 2 tablespoons butter
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce, optional

Directions

  1. In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes.
  2. Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

Nutrition Facts

1 cup: 293 calories, 16g fat (7g saturated fat), 39mg cholesterol, 918mg sodium, 28g carbohydrate (7g sugars, 3g fiber), 12g protein.

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Reviews

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Average Rating:
  • Brennan
    Dec 23, 2018

    I'm up to my elbows in ham so I thought I'd give this recipe a try. I've never made a chowder before because I'm not a fan of clams but realize I've been missing out on such delicious comfort food all these years. The sweet corn goes really well with the salty ham. This recipe is a keeper. Thanks!

  • Stazee
    Oct 12, 2014

    I just made this and it is delish, I like that you put the corn and milk in the blender first, then add to the soup instead of trying to purée hot soup and getting all over the kitchen. I sautéed the ham with the veggies, and added half and half instead of milk at the end. I'd make it again

  • angelasandoval
    Jan 18, 2014

    The only change I made was to replace the green pepper with diced carrot. The recipe was okay, but we didn't think it was anything special. We prefer the recipe for Creamy Corn Chowder https://www.tasteofhome.com/recipes/creamy-corn-chowder.

  • tlgilmore
    Sep 30, 2013

    The first time I made this I made it on the stove top. Tonight I put it in my crockpot. Still so yummy. I cooked the bacon and added the drippings to the crockpot. I put everything but the milk in (I even put the bacon in) and let is go for almost 4 hours. I then added the milk and let it go for about another hour. Turned out great. Looking forward to the leftovers tomorrow!

  • Marianm3232
    May 18, 2013

    Excellent

  • bschuck
    May 4, 2013

    Excellent soup recipe! Fast and easy to make. I omitted the green pepper & we thought this was delicious! The bacon gives it a really nice flavor. This is definitely going into my recipe box!

  • GJALEX
    Apr 8, 2013

    Followed as written except used half whole milk and half skim. Used the butter and flour to make a roux to thicken it a little. I was able to fill 3 quart jars to freeze because there are only two of us but we both really liked it a lot. We gave it a 10 and will enjoy it again. I plan to can some for future meals. Good job and thanks for sharing.

  • BAYER
    Apr 7, 2013

    I used 2% milk instead of whole milk and it was excellent good dinner on a cool night for supper

  • mcdavidson
    Apr 4, 2013

    Excellent, tasty recipe. I used sweet potatoes instead of white and cooked veggies in coconut oil instead of using bacon grease. I also used skim milk and it worked very well. I will make this again.

  • cathbrier
    Apr 4, 2013

    This was a huge hit with everyone in my family - and a nice use of left-over ham and scalloped potatoes from Easter. Thanks!