Creamy Ham, Potato and Corn Chowder

  • Author: The Kitchen Whisperer

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  • 3 1/2 cups diced (skin on) red potatoes, about 1/2” cubes
  • 1/3 cup finely chopped onion
  • 2 cups diced cooked ham, about 1/2” cubes
  • 2 cups corn kernels, fresh or frozen
  • 3 1/4 cups chicken stock
  • 11 1/2 teaspoon kosher salt
  • 11 1/2 teaspoon black pepper
  • 4 tablespoon butter
  • 7 tablespoon flour , divided
  • 2 cups plus 2 tablespoon half and half
  • 1/3 cup green onions, chopped whites and greens
  • 1 cup shredded cheddar plus additional for garnish
  • Crispy bacon for garnish


  1. Combine the potatoes, onion, ham, corn and chicken stock in a large pot.
  2. Bring to just to a boil, then cook over medium heat until potatoes are tender, about 10 to 13 minutes.
  3. In a separate saucepan, melt butter over medium-low heat.
  4. Whisk in 4 tablespoon of flour and cook, stirring constantly for 1 minute.
  5. Slowly whisk in half and half so that lumps don’t form and until 2 cups of half and half has been added.
  6. Continue whisking over medium-low heat until thick, 4 to 5 minutes.
  7. Stir the half and half mixture into the stockpot along with 1 cup of cheese and green onions, and cook soup until heated through.
  8. In a small bowl add the remaining half and half and 2 tablespoon flour and whisk to combine (no lumps).
  9. Pour that mixture into the soup to make it extra thick.
  10. Add in the 1 teaspoon salt and 1 1/2 teaspoon pepper and stir gently.
  11. Taste and add the remaining salt if necessary.
  12. Serve and garnish with cheddar cheese, green onions and bacon.
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