Creamy Potato Ham Chowder: A Hearty Recipe for Leftover Ham

Indulge in the ultimate comfort food with this incredibly rich, creamy, and flavorful Potato Ham Chowder. Crafted with tender chunks of potatoes, sweet corn, and savory leftover ham, this soup is a warming embrace in a bowl. It’s the perfect solution for transforming holiday ham remnants into a spectacular meal, best served with crusty garlic bread, soft biscuits, or fluffy focaccia.

The aroma of a slow-cooked holiday ham often lingers, bringing with it the delightful challenge of utilizing those delicious leftovers. This Potato Ham Chowder isn’t just another recipe; it’s a culinary triumph, offering a heartwarming and efficient way to savor every last piece of that succulent ham. Similar to our beloved Ham Casserole and the convenient Instant Pot Ham and Beans, this chowder provides a creative and deeply satisfying option that makes meal planning a breeze after any festive gathering. It embodies everything you love about homemade comfort food: simplicity, robust flavor, and a touch of nostalgic warmth.

The Allure of Homemade Potato Ham Chowder

When the craving for true comfort food strikes, a hearty chowder often comes to mind as the quintessential answer. This particular Potato Ham Chowder, brimming with wholesome potatoes, vibrant corn, and savory ham, is designed to exceed those expectations. What makes this recipe truly special is its incredible depth of flavor, which begins with the simple yet powerful act of sautéing fresh garlic and onion. These aromatics are gently cooked with a carefully selected blend of Italian seasoning, dried oregano, and thyme, creating an intoxicatingly fragrant base that infuses every spoonful of the soup.

Using leftover holiday ham is not only economical but also imparts a rich, smoky flavor that elevates the entire dish. The slow-simmered potatoes soften to perfection, contributing to the chowder’s characteristic creamy texture, while the sweet corn adds a delightful pop of freshness and color. Despite its luxurious taste and texture, this chowder is surprisingly simple to prepare, making it a perfect weeknight meal or a comforting weekend treat. It’s incredibly versatile too – serve it with warm, crusty bread like focaccia, classic fluffy biscuits, or garlicky toasted bread to soak up every last drop of this exquisite soup.

Essential Ingredients for Your Creamy Chowder

Creating this irresistible Potato Ham Chowder relies on a balanced combination of fresh produce, savory meats, and rich dairy. Each ingredient contributes to the chowder’s creamy texture and complex flavor profile:

• Butter: We use two tablespoons, divided. Butter is fundamental for sautéing and building a rich flavor foundation. It helps brown the bacon and ham, and beautifully softens the vegetables.
• Bacon: Three slices, chopped. Bacon adds a crucial smoky depth and savory crispness. Its rendered fat provides an excellent cooking medium that deeply flavors the other components of the chowder.
• Leftover Ham: Two cups, chopped. This is the star! Cubes of pre-cooked ham, especially from a holiday roast, offer an unparalleled savory richness and make this recipe ideal for minimizing food waste.
• Yellow Onion: One medium onion, chopped. Along with garlic, onion forms the aromatic base, providing a sweet and pungent foundation that all other flavors build upon.
• Garlic: Three cloves, minced. Fresh garlic is indispensable for its pungent aroma and flavor, which mellows and sweetens as it cooks, complementing the ham and herbs.
• Italian Seasoning: One teaspoon. A blend of savory herbs like basil, oregano, rosemary, and thyme, it provides a warm, Mediterranean-inspired flavor that pairs wonderfully with ham and potatoes.
• Dried Oregano: Half a teaspoon. Adds an earthy, slightly bitter note that enhances the savory depth of the soup.
• Dried Thyme: Half a teaspoon. Brings a subtle, peppery, and slightly minty freshness that brightens the overall flavor profile.
• Potatoes: Three medium potatoes, chopped. Russet potatoes are excellent for a starchy, creamy chowder, while Yukon Gold or red potatoes will hold their shape better if you prefer more distinct chunks. Ensure they are cut into uniform pieces for even cooking.
• Whole Kernel Corn: One 15 oz can, drained and rinsed. Corn adds a delightful sweetness and textural contrast, making each spoonful more interesting.
• Salt and Black Pepper: One teaspoon of salt and a quarter teaspoon of black pepper are starting points. Seasoning is key to bringing out the best in the ingredients; always taste and adjust.
• 2% Milk: One cup. Provides a creamy consistency without being excessively heavy, balancing the richness of the ham and cheese.
• Vegetable Stock: Four cups. The primary liquid base for the chowder, infusing it with savory notes. Chicken stock can be used as an alternative.
• Half and Half: One cup. This dairy addition creates that signature velvety smoothness and luxurious mouthfeel that chowders are famous for.
• Cornstarch: One tablespoon. A simple thickening agent that ensures a perfectly luscious, non-grainy chowder. It’s mixed with the half and half before adding to prevent lumps.
• Shredded Cheddar Cheese: One cup. Stirred in at the end, it melts beautifully, adding a tangy, sharp, and extra creamy dimension to the chowder. Freshly grated cheddar melts superiorly to pre-shredded.

Step-by-Step Instructions for Your Perfect Chowder

Follow these detailed steps carefully to achieve a rich, creamy, and irresistible Potato Ham Chowder:

1. Crisp the Bacon and Brown the Ham: In a large, heavy-bottomed soup pot or a Dutch oven (like a sturdy cast iron one), melt 1 tablespoon of butter over medium heat. Add the chopped bacon and cook, stirring occasionally, until it’s wonderfully crispy and has rendered its fat, usually about 5 to 7 minutes. Using a slotted spoon, transfer the crispy bacon bits to a plate lined with paper towels to drain, reserving the bacon fat in the pot. Now, add 1.5 cups of your chopped ham to the pot. Sauté for about 2 minutes, stirring often, just until the ham is lightly browned and heated through, intensifying its savory flavor. Remove the ham from the pot and add it to the plate with the crispy bacon.
2. Build the Aromatic Base: If necessary, add the remaining 1 tablespoon of butter to the pot with the residual bacon fat. Once melted, add the chopped yellow onion and minced garlic. Sauté for 3 to 4 minutes, stirring frequently, until the onion becomes translucent and tender, and the garlic is fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Bloom the Spices: Sprinkle in the Italian seasoning, dried oregano, and dried thyme. Continue to sauté for just 1 minute more, stirring constantly. This brief cooking step helps to “bloom” the dried herbs, releasing their aromatic oils and deepening their flavors into the onion and garlic mixture, forming a robust foundation for your chowder.

   
   

4. Incorporate Vegetables and Ham: Add the drained and rinsed whole kernel corn and the uniformly chopped potatoes to the pot. Stir gently to ensure all the vegetables are coated with the fragrant butter and herb mixture. Cook for 2 minutes, allowing the flavors to begin marrying together. Now, return the sautéed ham (keep the crispy bacon separate for garnish) to the pot and stir it in evenly.

   
   

5. Simmer to Perfection: Pour in the four cups of vegetable stock and one cup of 2% milk. Stir everything thoroughly to combine. Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce the heat slightly, cover the pot, and let it cook until the potatoes are fork-tender. This typically takes about 15 to 18 minutes, but check for doneness. Stir occasionally to prevent anything from sticking to the bottom of the pot.
6. Thicken the Chowder: While the potatoes are simmering, prepare your thickening agent. In a separate small bowl, whisk together the 1 tablespoon of cornstarch with 1 cup of half and half until the mixture is completely smooth and free of any lumps. This slurry is essential for achieving a thick, creamy chowder without a grainy texture. Once the potatoes are tender, slowly pour this cornstarch and half and half mixture into the simmering soup, stirring continuously to prevent clumping. Continue to cook, stirring frequently, for another 3 to 5 minutes, or until the chowder visibly thickens to your desired rich and creamy consistency.
7. Final Touches and Serving: Remove the pot from the heat. Add the shredded cheddar cheese and stir it in vigorously until it’s completely melted and smoothly incorporated into the chowder. The residual heat from the soup will be sufficient to melt the cheese perfectly, contributing to an even richer and creamier texture. Taste the chowder and adjust the seasonings with more salt or pepper if needed. Ladle the hot Potato Ham Chowder into individual bowls. For an irresistible finish, generously garnish each serving with the reserved crispy bacon bits and perhaps a few extra pieces of sautéed ham. Serve immediately with your favorite sides, such as warm crusty bread, dinner rolls, or a side salad. Enjoy every comforting spoonful!

   
   

Expert Tips for Enhancing Your Chowder

• Potato Preparation: For a slightly thinner skin and more rustic feel, you can leave the skin on red or Yukon Gold potatoes. For Russets, peeling is recommended for the creamiest texture.
• Herb Freshness: While dried herbs are used here for convenience, a tablespoon of fresh chopped thyme or oregano can elevate the flavor significantly. Add fresh herbs towards the end of cooking for maximum impact.
• Adjusting Consistency: If your chowder becomes too thick, simply add a little extra milk or vegetable stock until it reaches your desired consistency. If it’s too thin, you can whisk a small amount of cornstarch with a tablespoon of cold water and stir it into the simmering chowder until it thickens.
• Flavor Variations: Feel free to experiment with other vegetables like diced carrots, celery, or green peas. A pinch of nutmeg can also add a subtle warmth to dairy-based soups.
• Cheese Alternatives: While cheddar is classic, Swiss or Gruyere cheese could also be delicious additions for a different flavor profile.

Can I Make This Potato Ham Chowder Ahead of Time?

Yes, this Potato Ham Chowder is an excellent candidate for making ahead, as its flavors tend to deepen and meld even more beautifully after a day or two. To prepare it in advance, simply follow the recipe as instructed. Once cooked, allow the chowder to cool completely at room temperature before transferring it to an airtight container. It can be safely stored in the refrigerator for up to 3-4 days.

When you’re ready to enjoy it, reheat the chowder gently on the stovetop over low to medium-low heat. It is vitally important to stir the soup constantly and patiently to prevent the dairy components from separating or curdling, which can lead to a grainy texture. Avoid reheating it on high heat. If the chowder has thickened considerably in the fridge, you can loosen it with a splash of extra milk or vegetable stock while reheating until it reaches your preferred consistency. Always ensure it’s heated through to a safe serving temperature.

Can I Freeze This Creamy Ham Chowder?

Soups that contain a high amount of dairy, such as this creamy Potato Ham Chowder, generally do not freeze well. The milk and half and half can separate and become grainy or curdle upon thawing and reheating, significantly compromising the smooth, luxurious texture you desire. However, if freezing is your only option, there is a method to make it more freezer-friendly:

To prepare this chowder for freezing, cook the recipe as directed, but *omit* adding the milk, half and half, and cheese. Stop after the vegetable stock has been added and the potatoes are tender. Allow this dairy-free chowder base to cool completely. Once cooled, transfer it into freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion. It can be stored in the freezer for up to 2-3 months.

When you’re ready to serve, thaw the frozen chowder base in the refrigerator overnight. Reheat it gently on the stovetop over low heat until it begins to simmer. Once it’s warm and simmering, then proceed to whisk in the cornstarch and half and half mixture (prepared fresh) and stir in the shredded cheese until melted and smooth. Continue to cook until the chowder thickens and is thoroughly heated through, stirring constantly to ensure a creamy result. This method helps to preserve the chowder’s intended texture as much as possible.

Explore More Comforting Soup Recipes:

If you’re a fan of hearty and delicious soups, we invite you to explore more culinary creations from our collection:

• Albondigas Soup: A Zesty Mexican Meatball Delight
• Roasted Tomato Soup: Unbelievably Rich & Velvety Homemade Goodness
• White Chicken Chili (Instant Pot): Quick, Creamy & Bursting with Flavor
• Zuppa Toscana: Recreate the Classic Italian Sausage & Kale Soup at Home

For an even wider selection of comforting bowls, feel free to browse our dedicated Soup Category, where you’ll find an array of recipes perfect for any season or occasion.

If you’ve enjoyed making this delicious Potato Ham Chowder, we’d be absolutely thrilled to see your culinary masterpiece! Please snap a photo and share it on INSTAGRAM! Don’t forget to tag us @crunchycreamysweet so we can check it out and leave a comment. We cherish connecting with our amazing community of home cooks! 😊

Classic Creamy Potato Ham Chowder

Author:
Anna

This Classic Creamy Potato Ham Chowder is a rich and comforting soup, made with tender potatoes, sweet corn, and savory leftover ham. It’s perfect for a satisfying meal and pairs wonderfully with garlic bread or biscuits.

Average Rating: 5 out of 5 stars (based on 7 votes)

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Prep Time
15 mins

Cook Time
25 mins

Total Time
40 mins

Course
Soup

Cuisine
American

Servings
5 people

Calories
575 kcal

Ingredients

• 2 tablespoons butter (divided)
• 3 slices bacon (chopped)
• 2 cups chopped ham
• 1 medium yellow onion (chopped)
• 3 garlic cloves (minced)
• 1 teaspoon Italian seasoning
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 3 potatoes (chopped, Russet, Yukon Gold, or red recommended)
• 15 oz can whole kernel corn (drained and rinsed)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• 1 cup 2% milk
• 4 cups vegetable stock
• 1 cup half and half
• 1 tablespoon cornstarch
• 1 cup shredded cheddar cheese

Instructions

1. Melt 1 tablespoon of butter in a large soup pot (like a cast iron Dutch oven) over medium heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes. Using a slotted spoon, remove bacon to a paper towel-lined plate. Add 1.5 cups of the chopped ham to the pot and cook for 2 minutes, browning slightly. Remove ham and add to the plate with bacon.
3. Add the remaining 1 tablespoon of butter, chopped onion, and minced garlic to the pot. Sauté for 3-4 minutes until the onion is translucent and softened.
4. Stir in the Italian seasoning, dried oregano, and dried thyme. Sauté for 1 minute, until fragrant.
5. Add the drained corn and chopped potatoes to the pot. Stir to combine and cook for 2 minutes.
6. Return the sautéed ham (reserving crispy bacon) to the pot and stir in.
7. Pour in the vegetable stock and 1 cup of 2% milk. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook until potatoes are tender, about 15-18 minutes. Stir occasionally.
8. In a small bowl, whisk cornstarch with 1 cup of half and half until smooth. Slowly add this mixture to the simmering soup, stirring continuously. Cook, stirring frequently, for 3-5 minutes until the chowder thickens.
9. Remove from heat. Stir in the shredded cheddar cheese until completely melted and smooth.
10. Ladle into bowls and serve immediately, garnished with the reserved crispy bacon and remaining ham. Enjoy!

Notes

Please note that the nutritional value can vary depending on the specific products you use. The information below is an estimate. Always use a calorie counter you are familiar with for precise values. For best results, use freshly grated cheddar cheese as it melts smoother than pre-shredded varieties.

Nutrition

Calories: 575kcal |
Carbohydrates: 39g |
Protein: 28g |
Fat: 35g |
Saturated Fat: 17g |
Cholesterol: 101mg |
Sodium: 2344mg |
Potassium: 1003mg |
Fiber: 4g |
Sugar: 5g |
Vitamin A: 986IU |
Vitamin C: 19mg |
Calcium: 331mg |
Iron: 5mg

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