Grandma Jackie's Ham & Corn Chowder

Kris Ryan


This was my Grandmother's recipe & I grew up with my Mom making it for us whenever we had leftover ham. It is soooo yummy and perfect for those in my house who hate sea food so won't touch clam chowder! This is in my family's top 10 & I will be serving it to lure my adult children to my house for New Year's Day!
The measurements are approximate as this passed down recipe has always been "eyeball it"!
I have this recipe doubled so that I can fill my large soup pot. This disappears fast at my house so I make as much as I can!


★★★★★ 1 vote

1 Hr
30 Min


  • 3/4 lb
  • 6 Tbsp
  • 3/4 - 1 c
  • 6 c
  • 8 c
    potatoes, peeled & cubed
  • ·
    water to cover potatoes, or to fill pot about 1/2 way
  • 4 c
    ham, cubed
  • 1 can(s)
    corn nibblets ( 1 lg. can or 2 sm. cans)
  • ·
    salt & pepper to taste
  • 1
    onion, diced
  • 2 tsp
    garlic powder, to taste
  • 3 - 4 Tbsp
    dried parsely
  • 1 - 2 Tbsp
    olive oil

How to Make Grandma Jackie's Ham & Corn Chowder


  1. In a large skillet, fry bacon until very crispy. Remove bacon from pan & set aside, leaving bacon drippings in pan. Add butter to bacon drippings & melt over low heat. Add flour a little at a time and stir in until a paste forms. Whisk milk into flour paste and heat over medium heat until paste dissolves & sauce/rue beings to thicken. Be careful to stir enough that the milk does not burn on the bottom of the pan.
  2. Meanwhile, in a large soup pot, saute onions in oil until translucent. Add potatoes & enough water to just cover potatoes & bring to a boil over high heat. Add salt & garlic powder, and lower heat once it comes to a boil. Cook until potatoes are done, but be careful not to over cook potatoes. Once cooked, add the white sauce/rue to the potatoes and water. Stir well.
  3. Add the diced ham & the corn to the soup. Add salt, pepper & parsley. Chop the crisp bacon up into tiny pieces and add to the soup. Stir & simmer over low heat for about 30 minutes, stirring occasionally. If chowder seems to "pasty" tasting or thick after it simmers...add some more water & simmer a while longer.

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