Easy Ham and Corn Chowder

An easy (one pot) creamy ham and corn chowder perfect for holiday entertaining or using up that leftover holiday ham!

Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 servings
Calories 336 kcal
Author Chelsea


  • 1 tablespoon olive oil, separated
  • 1 and 1/2 cups cubed leftover (fully cooked) ham
  • 1 small (1/3 cup) yellow onion, diced
  • 1 large (1/2 cup) carrot, diced
  • 1 stalk celery, diced
  • 1 teaspoon minced garlic
  • 3 tablespoons unsalted butter
  • 3 tablespoons white flour
  • 3 cups milk (1%, 2% or whole; whole will be creamiest but also highest in fat)
  • 1 and 1/2 cups chicken stock
  • 2 cups yukon gold potatoes, peeled and diced
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper, optional
  • Seasoned salt and freshly cracked pepper
  • 1 (14 ounces) Libby's Whole Kernel Sweet Corn Package, drained
  • 1 cup FRESHLY grated sharp cheddar cheese (packaged shredded cheese tends to clump and make the soup greasy)
  • Optional: fresh thyme or fresh parsley


  1. Add 1/2 tablespoon olive oil to a large dutch oven over high heat. Add in the chopped ham and sauté for 1-2 minutes until lightly browned. Remove from the pan onto a paper towel lined plate. Quickly rinse out the pot and return to the stovetop.

  2. Place that dutch oven over medium high heat. Add the remaining 1/2 tablespoon olive oil and once shimmering, add the diced onion, carrot, and celery. Sauté for 4-5 minutes until the onion is translucent. Add in the garlic and stir for another minute.

  3. Add the butter and once melted, whisk in the flour. Pour 1 cup of milk in and whisk until it starts to thicken (~1 minute) and then pour the remaining two cups of milk in. Whisk until it thickens (~2-3 minutes) and then add in the chicken stock. Whisk until slightly thickened (another ~1-2 minutes).

  4. Bring the soup to a boil, slightly lower the heat and then add the potatoes into the soup. Cook for 8 to 12 minutes whisking pretty regularly. The soup will thicken as it cooks and the potatoes should be fork tender around 10 minutes. (If the soup has thickened too much, feel free to add in additional chicken stock) Add in the dried thyme, dried oregano, ground cayenne pepper if desired, and salt + pepper to taste (I add about 1/2 teaspoon of each).

  5. Once the potatoes are fork tender, stir in the drained corn and the ham you set aside earlier. Heat through. Taste for additional seasonings (salt + pepper) and then add in the grated cheddar cheese. Stir until just melted and then taste again for seasonings.

  6. Serve with fresh thyme or parsley if desired. (If the soup is too thick feel free to add in a bit more milk or stock)