Grandma's ham, potato & corn chowder

sherry monfils


Another 1 of my grandma's recipes she relied on in tough economic times since most people had these ingredients on hand. The ham was from Christmas that I chopped and put in a zippered plastic bag in the freezer.


☆☆☆☆☆ 0 votes

20 Min
45 Min
Stove Top


  • 6 medium
    red potatoes, cubed
  • 1/2 c
    diced onions
  • 2 Tbsp
  • 1
    12 oz can fat free evaporated milk
  • 1/3 c
    milk, i used 1% milk
  • 1/4 c
    light cream
  • 8 oz
    cooked left over ham, cut into small chunks
  • 1 can(s)
    cream of mushroom soup
  • 1 can(s)
    17 oz, cream style corn
  • 1/3 c
    frozen sweet corn
  • ·
    salt & pepper to taste
  • pinch

How to Make Grandma's ham, potato & corn chowder


  1. Wash potatoes and cut into small cubes. Place in a medium pot w/ water to cover. Bring to a boil. Boil only until just starting to get tender. Drain and set aside.
  2. In large pot over med-high heat, add butter. When melted, add onions. Stir and cook for 4 mins. Add ham, cook and stir another 4 mins. add the can of milk, the 1/3 cup of milk, cream of mushroom soup & potatoes.
  3. Add frozen corn, stir, cover and cook over low heat about 15 mins, stirring often. Add cream style corn, salt and pepper. Bring to a boil & then reduce heat to simmer. Cook another 15 mins. Add cream, cook 5 more mins. Ladle into bowls and sprinkle with paprika.

Printable Recipe Card

About Grandma's ham, potato & corn chowder

Course/Dish: Chowders
Main Ingredient: Pork
Regional Style: American

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