Ham Potato Corn Chowder with Savory Steak and Shrimp for a Hearty Dinner Twist

Why You’ll Love This ham potato corn chowder

• Ease of preparation: This ham potato corn chowder recipe is wonderfully straightforward, making it an ideal option for busy home cooks. With simple steps and a total cooking time under an hour, you can have a warm, comforting meal ready without stress. The use of common ingredients like diced ham, potatoes, and corn means minimal prep, yet maximum satisfaction.
• Health benefits: Beyond its delicious taste, this chowder offers excellent nutrition. Packed with protein from ham, fiber and vitamins from potatoes and corn, it supports a balanced diet. Ingredients like fresh vegetables and low-sodium broth contribute to wellness, making this hearty soup both satisfying and nourishing. For more information, check out the health benefits of ham and the nutritional value of corn.
• Versatility: This ham potato corn chowder shines in its adaptability. Easily tailored for dietary preferences, it welcomes swaps like plant-based ham for vegans or gluten-free broth for those avoiding gluten. Milk alternatives such as almond or oat milk can lighten the chowder while keeping its creamy texture intact. This flexibility makes it a crowd-pleaser for families with diverse needs.
• Distinctive flavor: What sets this chowder apart is the harmonious blend of smoky ham, sweet corn, and creamy potatoes combined with carefully chosen herbs like thyme and oregano. The addition of crispy bacon bits and optional cheddar garnish adds layered flavors and textures, delivering a rich and memorable eating experience. Its unique flavor profile makes it much more than a traditional soup.

Essential Ingredients for ham potato corn chowder

• 2 cups cooked ham, diced – Provides smoky, savory protein and texture; best from leftover ham roast or ham steak to avoid processed fillers.
• 6 slices cooked and crumbled bacon – Adds depth and savory crunch; reserve some fat for sautéing veggies for extra flavor.
• 5 1/2 tablespoons butter, divided – Used for sautéing vegetables and making a roux for creamy thickness.
• 1 yellow onion, diced (about 1 1/2 cups) – Builds a flavorful aromatic base.
• 2 carrots, peeled and diced (about 3/4 cup) – Adds sweetness and color.
• 2 celery stalks, diced (about 3/4 cup) – Contributes subtle freshness and texture.
• 2 (14.5 oz) cans low-sodium chicken broth (around 4 cups) – Forms the rich savory soup base; low sodium recommended to balance saltiness.
• 5 medium red potatoes (about 1 3/4 lb), diced into 3/4-inch cubes – Provides heartiness and creamy mouthfeel; Russet potatoes are a good alternative.
• 3/4 teaspoon dried oregano – Infuses herbaceous complexity.
• 1/2 teaspoon dried thyme or 1/4 teaspoon Italian seasoning – Adds gentle earthy notes.
• 1 bay leaf – Gives subtle depth to the broth.
• Salt and pepper to taste – Season carefully to avoid oversalting due to salty ham and bacon.
• 2 cups fresh or frozen corn – Provides natural sweetness and texture contrast.
• 1/3 cup all-purpose flour – Key for thickening the chowder into a luscious creaminess.
• 3 cups milk (or heavy cream/half-and-half cautiously) – Creates rich, velvety texture; alternative dairy options available.
• 1/2 cup sour cream or heavy cream – Adds tanginess and creaminess.
• Optional garnishes: chopped green onions or chives, shredded cheddar cheese – Enhances flavor and presentation.

Special Dietary Options

• Vegan: Substitute ham with smoky plant-based protein such as smoked tofu or tempeh. Use vegetable broth and replace dairy with unsweetened almond or oat milk and vegan sour cream for creamy texture without animal products.
• Gluten-free: Use gluten-free all-purpose flour or cornstarch as thickening agents. Ensure chicken broth and other seasonings are certified gluten-free to keep the chowder safe for sensitive diets.
• Low-calorie: Replace butter with a minimal amount of olive oil, use low-fat milk or unsweetened plant milk, and reduce or omit sour cream. Opt for lean ham cuts and moderate bacon quantity to minimize fat and calories.

How to Prepare the Perfect ham potato corn chowder: Step-by-Step Guide

First Step: Mise en Place and Vegetables Preparation

Start by dicing 2 cups of cooked ham into small, bite-sized cubes. Peel and dice 5 medium red potatoes into approximately 3/4-inch pieces to ensure even cooking. Chop one yellow onion finely, and peel and dice two carrots plus two celery stalks to about 3/4 cup each. Having your ingredients prepped and ready will streamline the cooking process and allow flavors to meld beautifully.

Second Step: Sautéing the Aromatics

In a large soup pot, melt 1 1/2 tablespoons of butter over medium heat, optionally replacing some butter with reserved bacon fat for an extra smoky aroma. Add diced onion, carrot, and celery to the pot. Sauté for about 4 to 5 minutes until the vegetables are softened and fragrant, stirring occasionally. This base will infuse the chowder with a rich, savory flavor as it cooks.

Third Step: Building the Broth and Cooking Potatoes

Pour in 4 cups of low-sodium chicken broth, then carefully add the diced potatoes, 3/4 teaspoon dried oregano, 1/2 teaspoon dried thyme (or 1/4 teaspoon Italian seasoning), and a bay leaf. Lightly season with salt and black pepper, but keep the salt quantity moderate since the ham and bacon contribute saltiness. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer, covering loosely. Cook for approximately 15 minutes, stirring occasionally, until the potatoes are nearly tender.

Fourth Step: Cooking and Adding Bacon & Garlic

While the chowder simmers, crisp 6 slices of bacon in a separate pan. Once cooked, crumble the bacon and reserve some fat to enhance the soup’s flavor. Optionally, add minced garlic to the reserved fat and sauté briefly for an extra layer of taste. Add the bacon, garlic, diced ham, and 2 cups of fresh or frozen corn into the pot. Continue cooking for another 5 minutes until potatoes are fully tender and corn is heated through.

Fifth Step: Preparing the Creamy Roux

In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in 1/3 cup all-purpose flour and cook constantly for about 1 1/2 minutes until the mixture turns light golden but not browned. Gradually whisk in 3 cups of milk to form a smooth sauce, stirring vigorously to avoid lumps. Season with salt and pepper, then bring the mixture to a gentle boil. Continue whisking until it thickens into a creamy consistency suitable for a chowder base.

Sixth Step: Combining Cream Base with Soup

Remove the saucepan from heat and stir in 1/2 cup sour cream or heavy cream for added richness. Pour this creamy mixture into the main pot of soup, stirring carefully to blend all flavors and textures together. Remove the bay leaf from the chowder at this point. Taste and adjust seasoning as needed, remembering that the salty ham and bacon influence overall salt levels.

Final Step: Serving Your ham potato corn chowder

Ladle the hot chowder into bowls and garnish with crumbled reserved bacon, chopped green onions or chives, and shredded cheddar cheese if desired. For a heartier meal, serve alongside crusty bread or a simple salad. The entire preparation and cooking process takes approximately 50-60 minutes, making it a satisfying weekday or weekend meal.

Pro tip: To keep the creamy texture intact, avoid boiling the chowder with milk and cream; gentle simmering is key to prevent curdling.

For readers interested in other comforting dishes, see our bacon pasta recipe which similarly combines smoky flavors with creamy textures.

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Dietary Substitutions to Customize Your ham potato corn chowder

Protein and Main Component Alternatives

Adapting the protein in ham potato corn chowder is simple to fit varying diets:

• Vegan or vegetarian: Replace the ham with smoked tofu, tempeh, or a plant-based ham substitute, giving a similar smoky undertone without animal products.
• Lean meats: Use diced turkey or chicken breast as a lighter alternative to traditional ham, reducing fat without sacrificing protein content.
• Bacon swap: For a lower-fat option, omit bacon or use turkey bacon; you can also use smoked paprika to mimic smoky flavors.

Vegetable, Sauce, and Seasoning Modifications

This chowder is versatile with vegetables and seasonings, letting you adapt by season or dietary preference:

• Potato alternatives: Sweet potatoes or cauliflower florets make excellent substitutes, adding unique flavors and nutrients.
• Dairy replacements: Coconut milk, almond milk, or cashew cream can replace cow’s milk and cream for lactose intolerance or vegan diets, yielding a slightly different but delicious creaminess.
• Seasoning twists: Add smoked paprika, chipotle powder, or a dash of cayenne pepper for a spicy kick. Fresh herbs such as thyme, rosemary, or chives can freshen the taste and aroma.
• Extra veggies: Diced bell peppers, peas, or extra corn kernels can be included for more color, crunch, and nutrients.

Mastering ham potato corn chowder: Advanced Tips and Variations

• Pro cooking techniques: Use homemade chicken broth or vegetable stock for richer flavors compared to store-bought. Lightly roasting the potatoes before adding to the soup enhances their nuttiness and adds texture depth. Consider slowly sweating your vegetables in bacon fat at the start for an elevated base.
• Flavor variations: For a dinner twist, add cooked savory steak strips or shrimp, combining surf and turf elements with the classic ham potato corn chowder base. Enhance smoky flavors with smoked sausage or add cheese like sharp cheddar or Parmesan for richness. A splash of white wine added with broth can brighten the flavor.
• Presentation tips: Serve the chowder in rustic bowls, topping with crispy crumbled bacon, a sprinkle of bright chopped chives or green onions, and a swirl of cream or sour cream for visual appeal. Adding a side of warm crusty bread complements the creamy soup perfectly.
• Make-ahead options: Prepare the chowder base up to 2 days in advance and refrigerate. Before serving, gently reheat and stir in cream or milk to preserve texture. For busy days, portion and freeze the chowder for up to 3 months (note freezing may slightly affect texture). Allow to thaw overnight in the fridge for best results.

Adding savory steak or shrimp to create a ham potato corn chowder with steak and shrimp variation creates a hearty dish perfect for special dinners or when you want to impress with a simple recipe twist.

How to Store ham potato corn chowder: Best Practices

Following these best practices ensures your ham potato corn chowder retains its taste and creamy texture, making leftovers just as enjoyable as fresh servings.

FAQs: Frequently Asked Questions About ham potato corn chowder

ham potato corn chowder

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🥔 Dive into creamy comfort with this Ham Potato Corn Chowder. Perfect for a cozy dinner with family.
🍲 Bursting with flavors from ham, bacon, and corn, this chowder is sure to warm your soul and satisfy your cravings.

• Total Time: 60 minutes
• Yield: 6 servings

Ingredients

– 2 cups cooked ham, diced

– 6 slices cooked and crumbled bacon

– 5 1/2 tablespoons butter

– 1 yellow onion, diced

– 2 carrots, peeled and diced

– 2 celery stalks, diced

– 2 (14.5 oz) cans low-sodium chicken broth

– 5 medium red potatoes, diced

– 3/4 teaspoon dried oregano

– 1/2 teaspoon dried thyme

– 1 bay leaf

– Salt and pepper to taste

– 2 cups fresh or frozen corn

– 1/3 cup all-purpose flour

– 3 cups milk

– 1/2 cup sour cream or heavy cream

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Instructions

1-First Step: Mise en Place and Vegetables Preparation: Start by dicing 2 cups of cooked ham into small, bite-sized cubes. Peel and dice 5 medium red potatoes into approximately 3/4-inch pieces to ensure even cooking. Chop one yellow onion finely, and peel and dice two carrots plus two celery stalks to about 3/4 cup each. Having your ingredients prepped and ready will streamline the cooking process and allow flavors to meld beautifully.

2-Second Step: Sautéing the Aromatics: In a large soup pot, melt 1 1/2 tablespoons of butter over medium heat, optionally replacing some butter with reserved bacon fat for an extra smoky aroma. Add diced onion, carrot, and celery to the pot. Sauté for about 4 to 5 minutes until the vegetables are softened and fragrant, stirring occasionally. This base will infuse the chowder with a rich, savory flavor as it cooks.

3-Third Step: Building the Broth and Cooking Potatoes: Pour in 4 cups of low-sodium chicken broth, then carefully add the diced potatoes, 3/4 teaspoon dried oregano, 1/2 teaspoon dried thyme (or 1/4 teaspoon Italian seasoning), and a bay leaf. Lightly season with salt and black pepper, but keep the salt quantity moderate since the ham and bacon contribute saltiness. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer, covering loosely. Cook for approximately 15 minutes, stirring occasionally, until the potatoes are nearly tender.

4-Fourth Step: Cooking and Adding Bacon & Garlic: While the chowder simmers, crisp 6 slices of bacon in a separate pan. Once cooked, crumble the bacon and reserve some fat to enhance the soup’s flavor. Optionally, add minced garlic to the reserved fat and sauté briefly for an extra layer of taste. Add the bacon, garlic, diced ham, and 2 cups of fresh or frozen corn into the pot. Continue cooking for another 5 minutes until potatoes are fully tender and corn is heated through.

5-Fifth Step: Preparing the Creamy Roux: In a separate saucepan, melt the remaining 4 tablespoons of butter over medium heat. Stir in 1/3 cup all-purpose flour and cook constantly for about 1 1/2 minutes until the mixture turns light golden but not browned. Gradually whisk in 3 cups of milk to form a smooth sauce, stirring vigorously to avoid lumps. Season with salt and pepper, then bring the mixture to a gentle boil. Continue whisking until it thickens into a creamy consistency suitable for a chowder base.

6-Sixth Step: Combining Cream Base with Soup: Remove the saucepan from heat and stir in 1/2 cup sour cream or heavy cream for added richness. Pour this creamy mixture into the main pot of soup, stirring carefully to blend all flavors and textures together. Remove the bay leaf from the chowder at this point. Taste and adjust seasoning as needed, remembering that the salty ham and bacon influence overall salt levels.

7-Final Step: Serving Your ham potato corn chowder: Ladle the hot chowder into bowls and garnish with crumbled reserved bacon, chopped green onions or chives, and shredded cheddar cheese if desired. For a heartier meal, serve alongside crusty bread or a simple salad. The entire preparation and cooking process takes approximately 50-60 minutes, making it a satisfying weekday or weekend meal.

Notes

🧂 Use low-sodium chicken broth to control saltiness effectively.
🥓 Bacon grease adds wonderful flavor when sautéing vegetables.
🥔 Russet potatoes can be used if you prefer a starchier texture.

• Author: Camille Hayes
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Not specified

Nutrition

• Serving Size: 1 bowl
• Calories: 500
• Sugar: 8 g
• Sodium: 1200 mg
• Fat: 27 g
• Saturated Fat: 13 g
• Unsaturated Fat: Not specified
• Trans Fat: Not specified
• Carbohydrates: 46 g
• Fiber: 4 g
• Protein: 19 g
• Cholesterol: 60 mg