Creamy Corn and Ham Chowder

Robynne Glenn


This hearty chowder is sure to warm you up when it's chilly outside. In a hurry? No problem! You likely have the ingredients on hand in your pantry. Add some crispy crumbled bacon and some sharp cheddar cheese. What are you waiting for?

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Roby

pinch tips: Flour, Eggs & Breading Techniques





30 Min


30 Min


Stove Top


1 c
chopped onion
6 clove
minced garlic
3 Tbsp
olive oil
2 1/2 c
cooked ham, cubed * i shredded deli ham slices
3 c
chicken stock
1 1/2 c
1 tsp
chicken bouillon granules
4 c
red or yukon potatoes, cubed
4 c
frozen corn
1 3/4 tsp
dried thyme
1 1/4 tsp
poultry seasoning
1 1/4 tsp
sea salt
1/2 tsp
2 1/2 c
cooked chicken breast, cubed
2 1/2 can(s)
(12 oz size) evaporated milk (fat-free if desired)
1 3/4 c
milk, divided (low fat if desired)
1/2 c
wondra flour (all purpose may be used)

Directions Step-By-Step

In a large saucepan, saute the onion, and garlic in oil until onion is tender. Add ham; cook and stir for 2 minutes. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil. Combine Wondra and remaining milk until smooth; gradually stir into soup. Cook and stir for 2 minutes or until thickened.
Top with crisp crumbled bacon and your favorite cheddar cheese.


About this Recipe

Main Ingredient: Pork
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #potato, #corn, #ham, #stock