Ham and Potato Corn Chowder

One pot Ham and Potato Corn Chowder is such a classic comfort food! Great for using leftover ham from the holidays. Easy lunch or dinner idea for any day of the week!

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If you're looking for the perfect way to use your leftover Easter or Christmas ham, you'll want to give this Ham and Potato Corn Chowder a try!

It's a simple recipe, with simple ingredients and so tasty! The sweetness from the corn is a perfect pair with the saltiness of the ham and bacon. The potatoes add a perfect texture.

This soup also works well with a ham steak if you don't have any leftover ham to use. It's great for a weeknight dinner, or for a quick lunch on a Saturday or Sunday. The leftovers are wonderful for a work lunch too!

If you need some other recipes to use leftover ham, give this Ham Bone and Potato Soup or this Creamy Ham Pasta Salad a try!

Keep scrolling for the full printable recipe 💙

chopped raw potatoes on a cutting board with cooked crumbled bacon next to it in a bowl.

You can add or substitute with these ingredients:

  • use dried thyme, rosemary or basil instead of Italian seasoning
  • use fresh corn instead of frozen
  • add sliced carrots
  • use red or yukon gold potatoes instead of russet
  • add diced jalapeno 
  • use sliced smoked sausage instead of ham
  • use vegetable broth instead of chicken
  • add crushed red pepper flakes
  • use fresh herbs instead of Italian seasoning
  • add crumbled bacon, sliced green onions or fresh herbs for garnish

Recipe tips:

  • If your chowder isn't as thick as you'd like, you can remove some of the cooked potatoes, mash them, then add back to the pot.
  • I do not recommend freezing. The texture of most cream soups isn't the same after thawing.

Ham, Potato and Corn Chowder in a white bowl with a gold spoon on the side.
Yield 6 servings
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
35 Min
Total time
45 Min

Ham, Potato and Corn Chowder


  • 5 strips bacon, cut into small pieces
  • 1/2 medium onion, diced
  • 2 sticks celery, sliced
  • 2 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 4 cups chicken broth
  • 2 cups frozen corn
  • 2 large russet potatoes, peeled & diced
  • 1 pound ham, cubed
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • salt, to taste


  1. Add the bacon pieces to a large pot over medium heat. Cook until bacon is crispy. Remove the bacon from the pot with a slotted spoon, leaving the grease in the pot.
  2. Add the onion, celery and garlic, sauté for 5 minutes.
  3. Add the flour. Stir and cook for about one minute or until it’s fully incorporated with the veggies.
  4. Add the chicken broth. Stir until all of the flour has dissolved.
  5. Add in the corn, potatoes, ham, Italian seasoning and black pepper.
  6. Increase the heat to medium high and bring the soup to a boil. Once the soup begins to boil, reduce the heat to a simmer.
  7. Cook until the potatoes are fork tender, about 15 minutes.
  8. Stir in the heavy cream and bacon, taste and add salt if needed.

Nutrition Facts




24.83 g

Sat. Fat

12.54 g


29.97 g


2.15 g

Net carbs

27.8 g


3.26 g


20.43 g


1648.57 mg


96.34 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

Our favorite kitchen equipment and supplies used with this recipe:

Ham and Potato Corn Chowder in a dutch oven pot.

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