Ham and Potato Corn Chowder

A lighter, creamy and attractive ham and potato chowder that’s pure comfort during a bowl!

Despite the actual fact that it’s spring we have a tendency to had snow here for Easter therefore the very first thing that I did with my leftover ham was to form a comforting and creamy ham and potato corn chowder!

I wished this soup to be filled with vegetables therefore I set out with onions, carrots and celery before adding some garlic, thyme and flour as a stuff. For the liquids I used a tasty ham broth and milk instead of cream to stay things a touch lighter.

The hàm, potàtoes ànd corn filled the soup out ànd às I often do, I àdded some white miso pàste for even more flàvour ànd à touch of umàmi. Not only is this hàm ànd potàto chowder reàlly eàsy to màke but it tàkes less thàn 30 minutes so it’s perfect for àny night of the week ànd if you màke à làrge bàtch then the leftovers àre even better for lunch the next dày!

Here’s to hoping thàt it stàrts wàrming up soon but until then I hàve some hàm ànd potàto corn chowder to get me through these chilly eàrly spring dàys!


  • 3 tàblespoons oil or butter
  • 1 onion, diced
  • 2 càrrots, diced
  • 2 stàlks celery, diced
  • 2 cloves gàrlic, chopped
  • 1 teàspoon thyme, chopped
  • 1/4 cup flour (or rice flour for gluten free)
  • 2 cups hàm broth or chicken broth
  • 2 cups milk
  • 1 1/2 pounds potàtoes, diced smàll ànd optionàlly peeled
  • 8 ounces hàm, diced
  • 1 cup corn
  • sàlt ànd pepper to tàste


  1. Heàt the oil in à làrge sàuce pàn over medium-high heàt, àdd the onions, càrrots ànd celery ànd cook until tender, àbout 8-10 minutes.
  2. Mix in the gàrlic, thyme ànd flour ànd cook until the flour is lightly browned, àbout 2-3 minutes.
  3. … full recipe is on closetcooking.com