The moment the pan met the heat, the savory aroma of seared beef mingled with the sweet, earthy notes of corn and the comforting scent of potatoes. As everything simmered together, the richness of the heavy cream wrapped around the ingredients, creating a symphony of flavors that promised a satisfying bowlful of warmth. Ham and corn chowder isn’t just a dish; it’s a cozy embrace in a bowl that brings everyone together.
What makes this recipe shine
What sets this chowder apart is its balance of flavors and textures. The browned beef adds a hearty, savory element, while the chunks of tender potatoes offer satisfying substance in every spoonful. The saltiness of the ham enhances the natural sweetness of the corn, creating a delicious harmony. This dish is uncomplicated and adaptable, letting you adjust ingredients based on what you have at home. As one of my imaginary readers put it:
“It’s like a hug on a cold day!”
How this dish comes together
Making ham and corn chowder is both simple and rewarding. You’ll start by browning the beef and using some of its rendered juices to build the base of your chowder. As the onions soften and the potatoes simmer, each step layers comforting flavors that meld into a creamy, luscious chowder ready to enjoy.
What you’ll need
Gather your ingredients:
- 2 cups diced ham
- 1 cup corn kernels (fresh or frozen)
- 3 large potatoes, diced
- 1 cup beef, chopped or ground
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
When selecting ingredients, choose good-quality beef for the best flavor. If you can, opt for fresh corn when it’s in season. And remember, you can always substitute or skip the cream for a lighter version.
How to cook it
- In a large pot, cook the beef over medium heat until browned. Remove and set aside, leaving some of the rendered fat in the pot.
- Add butter and diced onion to the same pot. Cook until the onion is translucent, stirring often to avoid burning.
- Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Stir in the corn, ham, cooked beef, and heavy cream. Let it simmer gently for about 10 minutes until warmed through and the flavors meld together.
- Season generously with salt and pepper to taste. Serve hot and enjoy the comforting aromas that fill your kitchen.
How to plate it
Ladle the chowder into warm bowls and garnish with fresh herbs like chives or parsley for a pop of color. Pair it with crusty bread for dipping or a light salad to balance its richness.
Keeping leftovers fresh
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, stirring occasionally. If you plan to freeze the chowder, do so before adding the heavy cream—cream can separate when thawed. Add it later when reheating.
Pro-level advice
- For deeper flavor, sauté the onions in the beef drippings until they caramelize.
- If you enjoy heat, add a pinch of cayenne pepper or a splash of hot sauce.
- Make it a day ahead—chowders often taste even better the next day.
- Swap ham for cooked chicken or turkey if that’s what you have on hand.
- To lighten the dish, replace heavy cream with half-and-half or milk.
Ways to customize it
This chowder welcomes creativity! Add diced bell peppers for sweetness, toss in peas for color, or use sweet potatoes for a subtle twist. Experiment with different broths or herbs like thyme or rosemary to bring new aromas to the dish.
Frequently Asked Questions
How can I make this recipe dairy-free?
Swap the heavy cream for coconut milk and use a dairy-free butter substitute.
Can I use leftover ham?
Absolutely! Leftover holiday ham works perfectly and adds even more flavor.
How long does this chowder last in the refrigerator?
Stored properly in an airtight container, it will last up to three days.
Ham and Corn Chowder
A creamy and hearty ham and corn chowder that’s perfect for a cozy meal.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
- 2 cups diced ham
- 1 cup corn kernels (fresh or frozen)
- 3 large potatoes, diced
- 1 cup beef, chopped or ground
- 1 onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- In a large pot, cook the beef over medium heat until browned. Remove and set aside, leaving some of the rendered fat in the pot.
- Add butter and diced onion to the same pot. Cook until the onion is translucent, stirring often to avoid burning.
- Add the diced potatoes and pour in the chicken broth. Bring to a boil, then reduce to a simmer. Cook until the potatoes are tender, about 15 minutes.
- Stir in the corn, ham, cooked beef, and heavy cream. Let it simmer gently for about 10 minutes until warmed through and the flavors meld together.
- Season generously with salt and pepper to taste. Serve hot and enjoy.
Notes
For deeper flavor, sauté the onions in the beef drippings until they caramelize. If you enjoy heat, add a pinch of cayenne pepper or a splash of hot sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
- Method: Simmering
- Cuisine: American
- Diet: None
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg
