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Creamy Corn Chowder with Ham
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Fresh summer sweet corn is paired with aromatics, potatoes, and ham in this hearty soup. Creamy corn chowder with ham is perfect any time of year!
Serves: 6
  • 4 Tablespoons Butter, divided
  • 1 ½ Cups Diced Ham
  • ½ Medium Onion, diced
  • 3 Cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • Salt & Pepper
  • 2 Tablespoons Flour
  • 5 Cups Chicken Stock
  • 4 Medium Red Potatoes, diced
  • 1 Parmesan Rind*, optional
  • 1 Large Carrot, shredded
  • 3 Cups Fresh or Frozen Corn
  • 1 Teaspoon Fresh Thyme, chopped
  • 1/8 Teaspoon Cayenne Pepper
  • 1 Cup Heavy Cream
  • Freshly Grated Parmesan, for topping
  • Chopped Chives, Parsley, or Basil, for garnish
  1. In a soup pot, melt 1 tablespoon of the butter over medium-high heat. Add in the diced ham and cook until the edges are golden brown and caramelized. Transfer to a plate and set aside.
  2. Melt the remaining 3 tablespoons of butter over medium-low heat and add the onion, garlic, and red bell pepper. Sauté until the vegetables are aromatic and the onion turns translucent, about 3-4 minutes. Season generously with salt and pepper.
  3. Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute before stirring in the chicken stock.
  4. Add the potatoes, parmesan rind, grated carrot, corn, thyme, and cayenne pepper. Give it a good stir, turn the heat to low, and let the soup simmer for about 15 minutes, or until the potatoes are tender.
  5. Stir in the cream and taste – add salt and pepper if needed.
  6. Serve the soup topped with parmesan and herb of choice (or a mix!) and enjoy!
Recipe Notes

*I always save parmesan cheese rinds (parmigianno-reggiano). I simply pop them in a freezer bag and pull one out whenever I make soup – it adds great depth of flavor!