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Ham and Potato Corn Chowder

Ham and Potato Corn Chowder for an easy weeknight meal ohsweetbasil.com

It’s soup season and the whole world is buzzing with recipes that you must try, but I’m going to tell you right now that if our family all loved this one without any coaxing it’s definitely the one for you. I feel like anything that both adults and kids love, and more importantly is a real recipe and not just delivery pizza or brownies (heaven knows those please everyone) is a total winner and this ham and potato corn chowder is definitely that.

Ham and Potato Corn Chowder for an easy weeknight meal ohsweetbasil.com

The soup is creamy, the ham adds a little more oomph which I love because I want a full, warm belly during these colder months, and the corn adds a little sweet variety. Speaking of which, Cade and the girls like to eat this soup just like our famous golden loaded baked potato soup with a drizzle of honey.

Ham and Potato Corn Chowder for an easy weeknight meal ohsweetbasil.com

If you can, go for the fresh herbs too, but I totally get not wanting to spend the money on fresh herbs so I’ve included both measurements in the recipe and you can do whatever you have on hand.

Is Corn Chowder Healthy?

Most corn chowders include corn, onions and potatoes, which are all healthy ingredients.

The real deciding factor is the soup base.

Corn chowder can be made with heavy cream, milk or chicken stock.

How Long Will Corn Chowder Keep?

Corn chowder will keep up to 4 days in the refrigerator.

Can Corn Chowder Be Frozen?

Sometimes soups with milk or cream base will separate during freezing.

You can whisk them back to perfection with a bit of cream.

So, go ahead and make your seasonal corn chowder and freeze it for another day.

More CORN RECIPES You Are Sure to Love:

Ham and Potato Corn Chowder

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Ham and Potato Corn Chowder for an easy weeknight meal ohsweetbasil.com

Ham and Potato Corn Chowder

4 from 1 vote
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 servings


  • 4 Cups Russet Potatoes chopped and boiled until tender
  • 6 Tablespoons Butter unsalted
  • 1 Small Onion chopped fine
  • 1/3 Cup Flour
  • 2 1/2 Cups Chopped Ham
  • 2 Cups Half and Half
  • 2 Cups Heavy Cream
  • 4 Cups Milk
  • 1 Cup Vegetable or Chicken Broth
  • 2 Bay Leaves
  • 3 Cups Corn
  • 1 Teaspoon Oregano
  • 1/4 Teaspoon Nutmeg
  • Salt and Pepper to taste


  • Make sure you've started by boiling the potatoes until tender.
  • Drain and set aside.
  • Heat a large dutch oven over medium heat and add the butter and melt down.
  • Add the onion and cook for 1-3 minutes or until translucent and tender.
  • Quickly add the flour and stir with a wooden spoon for about 30 seconds and add the ham, stirring again to coat everything in the roux.
  • Pour in all of the milks and seasonings as well as the bay leaves.
  • Bring to a boil and then turn down to a simmer until thickened, about 15 minutes.
  • Add the potatoes and corn as well as the salt and pepper to taste.
  • Continue to cook for about 30 minutes then remove the bay leaves and serve.


can be stored in the refrigerator for 3-4 days
Nutrition Facts
Ham and Potato Corn Chowder
Amount Per Serving (1 g)
Calories 610 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 26g163%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 145mg48%
Sodium 754mg33%
Potassium 790mg23%
Carbohydrates 42g14%
Fiber 3g13%
Sugar 15g17%
Protein 18g36%
Vitamin A 1770IU35%
Vitamin C 9mg11%
Calcium 276mg28%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.


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Cozy Christmas Movie & Snack Nights 🎥🎄

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • I added a bit of smoked Spanish paprika for additional depth of flavor. Also, if using fresh corn scraped off the cob, add the whole cob to the soup since it will leach out some more corny flavor and also help thicken the soup slightly. (Remove the cob before serving, of course.)

    • Reply
    • Thank you so much for the tip!

      • Reply
  • I’m going to try this recipe out tonight. I was just wondering how many potatoes did you use in the soup? Thank you!

    • Reply
  • I would love to make the Ham and Potato Corn Chowder but need more help with the recipe.
    Potatoes and Ham What size chop?
    How many ounces on the ham?
    Is the corn fresh from the cob? cooked or uncooked? Is it frozen or thawed?
    I would really like to try this recipe but never made a chowder. Thanks for your help.

    • Reply
    • You can do about 1/2″ pieces or smaller even. I would say about 16 ounces of ham. The corn is frozen but you could use any corn.

      • Reply
    • I found replacing the heavy cream with 1/2 n 1/2 And adding a can or two of creamed corn not only reduced the fat content, but gave it thast extra creamy corn chowder feel and flavor. 🙂

      • Reply
      • That sounds like a great idea!

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