Quick Recipe Version (TL;DR)
Quick Ingredients
- 12 oz (340 g) smoked ham, cut into 1/2-inch cubes
- 3 tbsp (42 g) unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes (about 4 cups)
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 cup (150 g) frozen corn kernels
- 2 cups (480 ml) half-and-half
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper, plus more to finish
- 2 tbsp finely sliced fresh chives
Do This
- 1. In a Dutch oven over medium heat, warm ham 3–4 minutes until lightly browned; remove to a bowl.
- 2. Add butter, then sauté onion and celery 6 minutes; add garlic for 30 seconds.
- 3. Stir in flour and cook 1 minute, stirring constantly.
- 4. Whisk in broth; add potatoes, bay leaf, thyme, salt, and pepper; simmer 15–18 minutes until potatoes are tender.
- 5. Stir in corn and half-and-half; keep at a gentle simmer (about 190°F/88°C) for 5 minutes (do not boil).
- 6. Stir ham back in; heat 2 minutes, remove bay leaf, and adjust seasoning.
- 7. Serve hot with chives and extra black pepper.
Why You’ll Love This Recipe
- Comforting and hearty: tender potatoes, sweet corn, and smoky ham in a creamy broth.
- One pot, simple steps: no special equipment, just steady stirring and an easy simmer.
- Great for leftovers: the flavor deepens overnight and reheats beautifully.
- Flexible: easy to swap dairy, add extra vegetables, or adjust thickness.
Grocery List
- Produce: 1 medium yellow onion, 2 celery stalks, 2 garlic cloves, 1 1/2 lb (680 g) Yukon Gold potatoes, fresh chives
- Dairy: unsalted butter, half-and-half
- Meat: smoked ham (ham steak or leftover baked ham)
- Pantry: all-purpose flour, low-sodium chicken broth, frozen corn, bay leaf, dried thyme, kosher salt, black pepper
Full Ingredients
For the chowder base
- 12 oz (340 g) smoked ham, cut into 1/2-inch cubes
- 3 tbsp (42 g) unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 2 celery stalks, diced (about 1 cup)
- 2 garlic cloves, minced
- 3 tbsp (24 g) all-purpose flour
- 4 cups (960 ml) low-sodium chicken broth
- 1 1/2 lb (680 g) Yukon Gold potatoes, cut into 1/2-inch cubes (about 4 cups)
- 1 bay leaf
- 1/2 tsp dried thyme
- 1 tsp kosher salt (start here; adjust at the end)
- 1/2 tsp freshly ground black pepper (plus more to finish)
To finish
- 1 cup (150 g) frozen corn kernels
- 2 cups (480 ml) half-and-half
- 2 tbsp finely sliced fresh chives
Step-by-Step Instructions
Step 1: Brown the ham for extra flavor
Place a large Dutch oven or heavy-bottomed soup pot over medium heat. Add the diced ham and cook for 3 to 4 minutes, stirring occasionally, until some pieces pick up a little browning and the pot smells pleasantly smoky.
Transfer the ham to a bowl and set aside. (If the pot looks very dry, that’s fine—you’ll add butter next.)
Step 2: Sauté the aromatics until soft
Add the butter to the pot and let it melt. Add the diced onion and celery. Cook over medium heat for 6 minutes, stirring occasionally, until the onion looks translucent and the celery has softened.
Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.
Step 3: Make a quick roux to thicken the chowder
Sprinkle the flour evenly over the onion-celery mixture. Stir continuously for 1 minute to cook off the raw flour taste and create a light roux. The mixture will look pasty—this is exactly what you want.
Step 4: Add broth and build the soup base
Slowly whisk in the chicken broth, scraping the bottom of the pot as you go, until the mixture is smooth and slightly thickened.
Add the diced potatoes, bay leaf, dried thyme, kosher salt, and black pepper. Increase the heat to bring the pot to a gentle simmer.
Step 5: Simmer until the potatoes are tender
Reduce heat to maintain a steady simmer (small bubbles, not a rolling boil). Simmer for 15 to 18 minutes, stirring every few minutes, until the potatoes are fork-tender.
If you prefer a thicker chowder, lightly mash some potatoes against the side of the pot with a spoon and stir to naturally thicken the broth.
Step 6: Add corn and dairy gently (no boiling)
Stir in the frozen corn and the half-and-half. Keep the chowder at a gentle simmer—aim for about 190°F (88°C) if you’re using a thermometer. Cook for 5 minutes, stirring occasionally, until the corn is heated through and the chowder is creamy.
Avoid boiling after adding the half-and-half to prevent curdling and to keep the texture silky.
Step 7: Return ham, season, and serve
Stir the browned ham (and any juices in the bowl) back into the pot. Cook for 2 minutes, just until the ham is warmed through.
Remove and discard the bay leaf. Taste and adjust salt and pepper as needed (ham saltiness varies a lot). Ladle into bowls, finish with fresh chives and an extra grind of black pepper, and serve hot.
Pro Tips
- Cut potatoes evenly: 1/2-inch cubes cook at the same pace, so you don’t end up with a mix of mushy and crunchy.
- Thicken without extra flour: Mash a scoop of potatoes in the pot for a naturally creamy texture while keeping plenty of chunks.
- Control the salt at the end: Smoked ham can be salty, so start with 1 tsp and adjust after the ham goes back in.
- Don’t boil after adding dairy: Keep it at a gentle simmer (about 190°F/88°C) for the smoothest chowder.
- Best pepper flavor: Add some pepper during cooking, then finish each bowl with freshly ground black pepper for a brighter bite.
Variations
- Extra-vegetable chowder: Add 1 cup diced carrots with the celery, or stir in 2 cups baby spinach at the very end until wilted.
- Spicy-sweet twist: Add 1/4 tsp cayenne (or 1 tsp hot sauce) and swap half the corn for fire-roasted corn.
- Lighter dairy option: Use 2 cups (480 ml) whole milk instead of half-and-half (the chowder will be a bit thinner; mash extra potatoes to compensate).
Storage & Make-Ahead
Cool chowder to room temperature for no more than 2 hours, then refrigerate in an airtight container for up to 4 days. Reheat gently in a saucepan over medium-low heat, stirring often, until it reaches 165°F (74°C). Avoid boiling during reheating to keep the dairy smooth.
To make ahead: dice the onion, celery, and potatoes up to 24 hours in advance (store potatoes submerged in cold water in the fridge; drain well before cooking). This chowder can be frozen, but the texture may change slightly; if freezing, cool completely and freeze up to 2 months. Thaw overnight in the refrigerator and reheat gently.
Nutrition (per serving)
Approximate, based on 6 servings: 430 calories, 18 g protein, 36 g carbs, 24 g fat, 3 g fiber, 980 mg sodium.
