two bowls of chowder

You will love this Ham Chowder

One of my favorite things about this Creamy Potato & Ham Corn Chowder is that it’s a perfect leftovers makeover. Occasions where you have ham or corn the night before, can be easily made over into a completely new meal like this one the next day. Have too many potatoes on hand? Another good reason to make this! Hungry? Make it. You get it.

This chowder has the delicate balance of being very filling, without being too heavy. The ham and potatoes help bulk it up without weighing you down.

One really great time that I like to make this recipe is when I need to utilize holiday leftovers on occasions like Thanksgiving, Christmas, and Easter. Occasions where mass amounts of ham, corn, and potatoes are served. You end up buying a giant bag of potatoes for the occasion and have some leftover. You bought a 10lb ham and only half was eaten. You made corn and you have half the pan left. It’s the perfect opportunity to take those extras and convert them into a delicious chowder instead of either force feeding your family ham sandwiches for days, or in all honesty letting them go bad in the fridge. We’re all a little guilty of that one.

Ingredients for Ham Potato Corn Chowder

  • golden potatoes
  • onion powder or onion (we prefer onion powder)
  • smoked paprika
  • butter
  • thyme
  • garlic
  • chicken stock
  • salt
  • pepper
  • corn
  • ham
  • half & half (we prefer to use fat free)
  • all purpose flour
  • cheddar cheese
two bowls of creamy ham and potato corn chowder

How to make Ham Potato Corn Chowder

(full recipe card below)

  1. In a large stock pot or dutch oven, add the butter. Once melted, add in the onion powder, paprika, dried thyme, salt, pepper, and garlic. Whisk together until smooth (about 30 seconds).
  2. Add in the flour and whisk. Allow it took cook for about 1 minute. It should be a smooth paste like consistency.
  3. Add the chicken stock slowly into the pot and whisk so that the roux and chicken stock are combined.
  4. Bring to a boil and add the potatoes. Cook for about 15 minutes.
  5. Add in the corn and ham. Cook for an additional 5 minutes.
  6. Add in the half and half. Stirring to combine.
  7. Add in the cheese and stir until melted and combined.

Can ham corn chowder be made ahead of time?

Honestly, I wouldn’t. I’d make it when you’re ready to eat it. You could possibly make it a few hours in advance and reheat, but I wouldn’t make it days in advance.

ladel full of creamy ham and potato corn chowder

Potato Ham Chowder variations

  • Opt for onion powder. Most picky eaters don’t like pieces of onion. By using onion powder, you’ll still get the flavor without the pieces and without it being too strong.
  • You could use regular paprika rather than smoked. Smoked has a stronger, more unique flavor.

Tips for Potato Ham Chowder

  • Use a veggie chopper like this one for your potatoes. It makes it fast and easy!
  • Use frozen corn, it’ll expedite the recipe.
  • If you aren’t using leftover ham, just buy the diced ham in the package from the store as a shortcut.

What to Serve with Ham and Corn Chowder

Ham and Corn chowder goes great with:

Recipes to serve with Ham Corn Chowder

How to store Ham Corn Potato Chowder

To store ham and potato corn chowder, allow it to cool completely and then place it in an airtight container in the refrigerator for up to 3 days.

Ham Potato Corn Chowder FAQs

What state invented corn chowder?

Corn chowder actually originated in Newfoundland so it quickly spread to the New England states.

How do you thicken corn chowder?

You can thicken corn chowder with potatoes or a simple roux. You could also use a cornstarch slurry.

two bowls of chowder

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Creamy Potato Ham Chowder

By: Kara - Sweetly Splendid
5 from 4 votes
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Servings: 8
A delicious, filling chowder that is big on ingredients without weighing you down.



  • In a large stock pot or dutch oven, add the butter. Once melted, add in the onion powder (or onion if using), paprika, dried thyme, salt, pepper, and garlic. Whisk together until smooth, about 30 seconds.
  • Add in the flour and whisk. Cook for about 1 minute. The consistency should be a smooth paste.
  • Slowly add in the chicken stock while whisking so that the roux and chicken stock are combined. Bring to a boil.
  • Add in the potatoes and cook for about 15 minutes.
  • Add in the corn and ham. Cook for an additional 5 minutes.
  • Add in the half and half and stir to combine.
  • Stir in cheese until it's melted and mixed through.


Use a veggie chopper for the potatoes! It makes it fast and easy!
WW Green Plan Points: 10


Serving: 1/8th (about 1.5 cups), Calories: 338kcal, Carbohydrates: 35g, Protein: 21g, Fat: 13.5g, Saturated Fat: 6.8g, Polyunsaturated Fat: 5g, Trans Fat: 0g, Cholesterol: 57mg, Sodium: 1775mg, Fiber: 3.8g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American

Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

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Recipe Rating


  1. 5 stars
    This was one of the best soups I have ever made! Thanks so much! My family loved it and it was super easy. This is the first recipe I’ve tried from your site and I will definitely be trying more.