Ham and Potato Corn Chowder

When I was growing up, my mom made a variety of homemade soup. Out of all, the chowders were my favorites. Warm, creamy chowders are the perfect meal for cold winter weather! When I found this recipe, I knew I had to make it and I knew it would be good.

Ham and Potato Corn Chowder takes chowder to a higher level and is now my favorite It is also a favorite of my family and when the weather begins to get cold, I begin receiving requests. There is nothing boring about this chowder; it is hearty, flavorful, and satisfying. I like to serve it with a crusty baguette or crunchy rolls to dip in the chowder.

For a work luncheon I made a pot of this chowder, put it in my Crockpot, and when I got to work, I plugged it in to keep it warm until the luncheon began. It worked perfectly!



  • 2 cups cooked ham – diced into small cubes
  • 6 slices bacon – cooked crispy and crumbled
  • 1 medium yellow onion – diced
  • 1/3 cup all-purpose flour
  • 3/4 tsp. dried oregano
  • 2 (14.5 oz.) cans low-sodium chicken broth
  • 2 carrots – peeled and diced
  • 1/2 cup sour cream or heavy cream (I’ve tried and like both versions)
  • 2 celery stalks – diced
  • 3 cups milk
  • Salt and freshly ground black pepper – to taste
  • 5 1/2 Tbsp. butter – divided
  • 1 bay leaf
  • 5 medium red potatoes (1 ¾ lb.) – diced into 3/4-inch cubes
  • Chopped green onions or chives, for serving
  • 1/2 tsp. dried thyme
  • 2 cups fresh corn (or frozen)

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