There is nothing quite like a hearty, steaming bowl of chowder to chase away the chill or simply wrap you in a blanket of culinary comfort. While many chowders demand complex seafood preparation or long simmering times, this particular recipe focuses entirely on speed, simplicity, and maximizing flavor. We present the definitive guide to crafting the most satisfying, yet delightfully Easy Ham and Corn Chowder — a perfect weeknight dinner that transforms humble leftovers into an absolute culinary star.
If you have leftover holiday ham sitting patiently in your fridge, or if you simply crave a thick, creamy, flavorful soup that feels both luxurious and genuinely effortless, look no further. This Easy Ham and Corn Chowder recipe relies on a simple roux base for luscious thickness, complemented by sweet corn kernels and tender Russet potatoes. It’s a complete meal in a bowl, requiring minimal active cooking time but delivering maximum reward.
We’ve broken down every step — from achieving the perfect roux consistency to ensuring your dairy stays smooth and creamy — ensuring even beginner cooks can achieve restaurant-quality results. Get ready to stir up some serious comfort with this incredible, homemade chowder.
Why You’ll Love This Easy Ham and Corn Chowder Recipe
This isn’t just another soup recipe; it’s a commitment to efficiency, flavor depth, and undeniable coziness. When the cold weather hits, or when you just need a quick, sustaining meal after a busy day, this Easy Ham and Corn Chowder delivers every single time. Its universal appeal crosses generational lines, making it a guaranteed family favorite.
Unbeatable Comfort and Rich Flavor Profile
The core appeal of chowder lies in its texture: thick, smooth, and deeply satisfying. Unlike thin broths, chowder adheres to your spoon, delivering a rich, creamy mouthful of flavor. Our version strikes the perfect balance between savory (thanks to the salty, smoky ham) and sweet (derived from the fresh or canned corn). The aromatic trifecta of onion, celery, and garlic, sautéed gently in butter, lays a foundational flavor base that makes this chowder taste like it simmered all day, even though it comes together in under 45 minutes.
The combination of diced ham and tender potatoes provides the necessary heft, turning this chowder into a substantial meal rather than just a starter. The subtle hint of dried thyme adds a classic, earthy warmth that elevates the entire dish, pairing perfectly with the smoky ham.
The Perfect Way to Use Up Leftover Ham
One of the greatest benefits of this particular chowder recipe is its incredible utility. If you frequently find yourself with remnants of smoked or baked ham after holidays like Easter, Thanksgiving, or Christmas, this recipe is your savior. Using already-cooked, diced ham eliminates a major preparation step, making the entire process faster and more economical. This strategy not only reduces food waste but ensures the ham’s smoky flavor is fully integrated into the soup base from the moment it’s added.
Quick Preparation for Busy Weeknights
We truly mean it when we call this the Easy Ham and Corn Chowder. Most of the preparation involves simple dicing, and the cooking process itself is largely hands-off simmering once the initial roux is established. From start to finish, you are looking at less than an hour, making it a viable and exciting alternative to the usual weeknight rotation of pasta or stir-fries. The steps are intuitive and beginner-friendly, focusing on simple techniques like sautéing and whisking, ensuring a stress-free cooking experience that results in a creamy, professional-grade chowder.
Versatility and Customization
While the classic ham, corn, and potato combination is divine, this recipe serves as a fantastic blueprint for personalization. It’s highly adaptable to various dietary needs or ingredient availability. You can easily adjust the thickness, swap dairy types, or bulk it up with extra vegetables like carrots, peas, or bell peppers. This inherent flexibility means you can make this delicious chowder repeatedly without ever growing tired of it, adjusting the seasoning or vegetable profile to suit the season or your mood. It’s a truly versatile recipe that belongs in every home cook’s repertoire.
Why You Should Try This Easy Ham and Corn Chowder Today
Beyond its delicious taste and comforting texture, incorporating this Easy Ham and Corn Chowder into your cooking routine offers practical benefits that enhance meal planning, budget management, and overall culinary enjoyment. It’s a dish that proves that satisfying, deeply flavorful food doesn’t have to be complicated or expensive.
Superior Nutritional Balance in a Single Bowl
This chowder is surprisingly balanced. The cooked ham provides a significant punch of high-quality protein, which aids satiety and muscle maintenance. The Russet potatoes contribute essential carbohydrates for energy, along with fiber and vital nutrients like Vitamin C and potassium. Corn adds natural sweetness and further fiber. By utilizing a low-sodium chicken broth and controlling the salt added at the end, you can manage the sodium content effectively, resulting in a nutrient-dense meal far superior to many store-bought canned soups.
For those looking to boost the vegetable content further, diced carrots or green beans blend seamlessly into the mix, enhancing the flavor complexity and nutrient profile without sacrificing the creamy consistency we all crave in a high-quality chowder. It’s truly a wholesome meal that satisfies the appetite and nourishes the body.
Master the Art of the Roux
If you are new to making soups from scratch, this recipe provides the perfect opportunity to master one of the most fundamental techniques in French and American cooking: the roux. The roux — a cooked mixture of flour and fat — is what gives chowder its signature thick body. By following the detailed instructions in Step 2, you will learn how to cook the flour just enough to remove the raw, starchy taste without browning it (which would be necessary for gumbo, but not for a light-colored chowder). Successfully creating this base opens the door to confidently making sauces, gravies, and countless other creamy soups.
Budget-Friendly and Economical
Chowders are inherently designed to be economical. They utilize inexpensive, hearty ingredients — potatoes, canned corn, milk, and typically leftover meats. If you buy ham on sale or use the leftovers from a larger roast, the cost per serving of this Easy Ham and Corn Chowder remains remarkably low. This makes it an excellent choice for feeding a family generously without breaking the bank. Furthermore, because it freezes reasonably well (with some minor texture adjustments discussed in the tips section), it’s ideal for bulk cooking and meal prep.
When you are looking for dishes that provide maximum flavor yield for minimal monetary input, classic comfort foods like this chowder or perhaps a hearty One-Pot Macaroni Cheeseburger Soup are always the answer. This ham and corn chowder is a prime example of culinary resourcefulness.
A Flavor That Pairs Perfectly with Sides
A great chowder demands a great companion. The creamy texture and savory flavor of the ham and corn chowder make it the ideal centerpiece for many simple side dishes. It pairs beautifully with crusty French bread for dipping, a light green salad, or perhaps something simple like Easy Pumpkin Bread for a subtly sweet contrast. The versatility of its pairing options ensures that this dinner feels complete and satisfying, regardless of what you choose to serve alongside it.
Essential Ingredients and Tools for the Perfect Easy Ham and Corn Chowder
Achieving that rich, velvety chowder consistency starts with selecting the right ingredients and ensuring you have the necessary kitchen equipment. While this Easy Ham and Corn Chowder recipe is simple, attention to ingredient quality and function is key to success.
The Anatomy of the Ingredients (7 Key Components)
1. Fats & Aromatics
- Unsalted Butter (2 Tablespoons): Butter provides a richer flavor base than oil and is essential for creating the roux. Using unsalted butter allows you precise control over the overall saltiness of the finished chowder, which is crucial given the high sodium content of ham.
- Yellow Onion (1 medium, finely diced): The foundational aromatic. Dicing it finely ensures it softens completely and dissolves into the soup base, adding flavor without noticeable texture.
- Celery Stalks (2, finely diced): Part of the classic mirepoix base, celery adds a necessary hint of freshness and complexity.
- Garlic (2 cloves, minced): Added near the end of the sautéing process to prevent burning, garlic provides a pungent depth that complements the savory ham.
2. Thickening & Base
- All-Purpose Flour (1/4 cup): This is the thickening agent. When cooked with the butter (the roux), it ensures the chowder is velvety and stable. It must be all-purpose; specialty flours may react differently.
- Chicken Broth (4 cups, low sodium): Broth forms the liquid base and infuses the soup with flavor as the potatoes cook. Using low-sodium broth is highly recommended, as the ham will contribute significant salinity. You can always add salt, but you cannot easily take it away.
- Russet Potatoes (2 medium, peeled and diced into 1/2-inch cubes): Russets are preferred for chowder because they are starchy. As they cook, some of their starch leaches into the broth, further aiding the thickening process and giving the chowder its signature cloudy texture. Cutting them into small, uniform cubes ensures quick and even cooking.
3. Main Fillings
- Cooked Ham (2 cups, diced or cubed): The star protein. Use quality smoked ham, holiday leftovers, or even thick-cut deli ham. Ensure it is diced uniformly for even flavor distribution.
- Whole Kernel Corn (1 (15 ounce) can, drained, or use 1.5 cups frozen corn): Provides essential sweetness and texture contrast to the savory ham and creamy potatoes. If using frozen corn, do not thaw it; simply add it directly to the pot.
4. Dairy
- Whole Milk or Half-and-Half (1 cup): This is the key to creaminess. Half-and-half results in a richer, more luxurious chowder due to its higher fat content. If you are aiming for a lighter chowder, use whole milk; avoid skim milk, as it may curdle more easily under heat.
5. Seasoning & Finish
- Dried Thyme (1/2 teaspoon): Thyme is the traditional herbal pairing for ham and potatoes in creamy soups. It adds an irreplaceable earthy aroma.
- Black Pepper (1/4 teaspoon): Freshly ground is always best for maximum flavor.
- Salt (To taste): Use caution! The ham will provide most of the salt. Only adjust the salt level at the very end after the chowder has finished simmering and all ingredients (especially the salty ham) have been incorporated.
- Optional Garnish (Fresh Parsley or Chives): A chopped garnish adds a pop of color and a note of fresh flavor, cutting through the richness.
Recommended Tools for Chowder Success
While the ingredients are straightforward, having the right equipment ensures smooth execution and perfect temperature control, which is essential when working with a dairy-based soup like this Easy Ham and Corn Chowder.
Key Utensils Checklist:
- Large, Heavy-Bottomed Pot or Dutch Oven: This is non-negotiable. A heavy base (like cast iron or thick stainless steel) distributes heat evenly, preventing the aromatics from scorching and, critically, preventing the chowder base from sticking and burning once the roux is added.
- Sturdy Wooden Spoon or Heatproof Spatula: Necessary for sautéing the vegetables and stirring the roux without scratching your pot.
- Wire Whisk: Absolutely essential for Step 3. Whisking continuously as you add the cold broth to the hot roux is the only reliable way to ensure a lump-free, silky-smooth chowder base.
- Sharp Chef’s Knife and Cutting Board: Needed for the precise dicing of the onion, celery, potatoes, and ham. Uniformity in cutting (especially the potatoes) leads to uniform cooking.
- Vegetable Peeler: For the Russet potatoes.
Having these tools ready before you begin the process of making your Easy Ham and Corn Chowder will streamline your cooking process significantly. Prep all your vegetables (mise en place) before turning on the heat!
Step-by-Step Guide: Crafting Your Creamy Easy Ham and Corn Chowder
Follow these detailed steps precisely to guarantee a rich, perfectly thickened, and flavorful chowder. Pay close attention to the temperatures, especially during the roux and dairy addition stages.
STEP 1: Sauté the Aromatics and Build the Flavor Base
Start by laying down the essential flavor foundation. In your large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Ensure the butter is fully melted and foamy, but not browned.
Add the diced yellow onion and diced celery. This mixture is often called the “holy trinity” in Cajun cooking or part of the mirepoix. Sauté gently for 5 to 7 minutes. Crucially, you are not looking for browning; you are aiming for softening. Stir occasionally until the vegetables have become translucent and tender. This patience allows the sugars in the onion to release, adding depth to the chowder.
Once the celery and onion are soft, add the 2 cloves of minced garlic. Cook for only 1 minute more. Garlic burns very quickly, which results in a bitter flavor. Remove the pot from the direct heat briefly if you notice the heat is too high or the garlic is cooking too fast.
STEP 2: Create the Roux for Ultimate Thickness
The roux is the heart of this Easy Ham and Corn Chowder. Lower the heat slightly to medium-low. Sprinkle the 1/4 cup of all-purpose flour evenly over the sautéed vegetables. Immediately begin stirring continuously with a wooden spoon or whisk.
Stir and cook the flour mixture for 1 to 2 minutes. This step is vital: cooking the flour eliminates the raw, pasty taste that uncooked flour imparts to soups. The mixture should form a thick paste that pulls away from the sides of the pot. It should remain light blonde — do not let it brown, as this will change the final color and flavor of the chowder.
STEP 3: Incorporate the Broth and Prevent Lumps
This step requires diligence and a whisk! Remove the pot from the heat momentarily if necessary. Slowly pour in the 4 cups of chicken broth, whisking vigorously and constantly as you pour. Start with just a half cup of broth to create a thick slurry, then gradually add the rest of the liquid. The initial shock of cold liquid against the hot roux helps prevent the flour from clumping. Continue whisking until every lump has dissolved and the mixture is perfectly smooth.
Once the base is smooth, add the diced Russet potatoes, the 1/2 teaspoon of dried thyme, and the 1/4 teaspoon of black pepper. The liquid will still be thin at this stage, but the thickening will occur as it heats up.
STEP 4: Simmer, Tenderize, and Develop Flavor
Return the pot to medium-high heat and bring the mixture to a boil, stirring occasionally to prevent the thick bottom from scorching. Once boiling, immediately reduce the heat to low. Cover the pot slightly, leaving a small gap for steam to escape.
Allow the chowder base to simmer gently for 10 to 15 minutes. The simmering time should be just enough to make the potatoes completely fork-tender. If the potatoes are undercooked, the chowder will lack the desired creamy texture that their starch provides. Test a cube — it should crush easily against the side of the pot.
STEP 5: Add the Ham, Corn, and Dairy
Once the potatoes are perfectly tender, it is time to build the final flavor and richness of your Easy Ham and Corn Chowder. Stir in the 2 cups of diced cooked ham and the drained canned corn (or frozen corn). If using frozen corn, it will help slightly cool the liquid, which is beneficial before adding the dairy.
Pour in the 1 cup of whole milk or half-and-half. Stir everything thoroughly to combine. Increase the heat back to medium-low.
STEP 6: Heat Through, Season, and Serve
Heat the chowder until it is steaming hot. This final heating process usually takes about 5 minutes. Crucial Warning: Do not allow the chowder to return to a rolling boil once the milk or half-and-half is added. High heat can cause the dairy proteins to separate and curdle, ruining the smooth texture of your chowder.
Once heated, remove the pot from the heat. This is the moment to taste the chowder and adjust the seasoning. Given that the ham is salty, you may only need a small pinch of salt, if any. Adjust the pepper if needed.
Serve immediately in warm bowls, garnished with the optional fresh parsley or chives. Enjoy this truly rich and creamy Easy Ham and Corn Chowder!
Tips, Variations, and Making This Chowder Your Own
One of the beauties of an Easy Ham and Corn Chowder is its adaptability. Whether you need to accommodate a dietary restriction or simply wish to enhance the flavor, here are expert tips and variations.
Ingredient Alternatives and Swaps
Protein Substitutions
If ham is unavailable or if you’re looking for a different flavor profile, you have excellent options:
- Chicken: Use 2 cups of shredded rotisserie chicken or diced cooked chicken breast. If using unseasoned chicken, you might need to slightly increase the salt.
- Smoked Turkey: Leftover smoked turkey is a fantastic, slightly healthier alternative that maintains the necessary smoky depth.
- Bacon: For an extra layer of flavor, render 4 slices of bacon until crispy before Step 1. Remove the bacon bits (save for garnish), and use the bacon fat in place of the unsalted butter for the roux.
Dairy and Thickening Variations
- Extra Creaminess: Substitute 1/2 cup of the milk/half-and-half with heavy cream for a truly decadent chowder.
- Dairy-Free/Lactose-Intolerant: Achieving a thick chowder without dairy requires substitutions. Use unsweetened cashew milk or full-fat coconut milk (ensure it’s unsweetened, though coconut milk will slightly alter the flavor profile). For thickening, ensure your roux is perfectly cooked, or replace the flour entirely with 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water (a slurry) added during Step 5.
- Gluten-Free: Easily make this recipe gluten-free by substituting the all-purpose flour in the roux with an equal amount of a gluten-free all-purpose flour blend, or by using cornstarch as mentioned above.
Vegetable Enhancements
Boost the nutritional content and flavor with additional vegetables:
- Carrots: Add 1/2 cup of finely diced carrots alongside the celery and onion in Step 1. They add color and a subtle sweetness.
- Peas: Stir in 1/2 cup of frozen peas along with the corn and ham in Step 5.
- Sweet Potatoes: For a slightly sweeter, earthier chowder, swap out one of the Russet potatoes for a diced sweet potato.
Looking for other satisfying, starch-based comfort soups? You might enjoy checking out this recipe for Cheddar Garlic Herb Potato Soup.
Tips for Avoiding Common Chowder Mistakes
To ensure your Easy Ham and Corn Chowder is flawless every time, keep these points in mind:
1. Preventing a Lumpy Chowder: The roux must be thoroughly cooked, and the liquid must be added slowly while whisking vigorously. The temperature difference (hot roux, cool broth) helps disperse the flour grains, preventing clumps from forming. If you end up with lumps, you can use an immersion blender at the end to quickly smooth out the soup (but be careful not to over-blend the ham or corn).
2. Preventing Curdling: The most common chowder mistake is adding dairy too early or boiling it too hard. Always add the dairy (milk/half-and-half) at the very end (Step 5) and only heat it until steaming — never boil it. If your milk is cold, allow it to warm up slightly on the counter before adding it to the hot soup base to minimize temperature shock.
3. Managing Salt: Ham is naturally cured and salted. Do not add any extra salt until the potatoes are cooked and the ham has simmered for a few minutes. Taste the chowder and season conservatively. This is the difference between a delicious, balanced chowder and one that is overwhelmingly salty.
Storage and Reheating Advice
Refrigeration: This chowder stores beautifully in an airtight container in the refrigerator for 3–4 days.
Reheating: Reheat gently on the stovetop over low heat. If the chowder seems too thick after refrigeration, stir in a splash of milk or broth while reheating to restore the consistency.
Freezing: Chowders that contain potatoes and dairy often change texture upon thawing — they can become grainy or watery, and the potatoes turn mushy. If you plan to freeze this Easy Ham and Corn Chowder, omit the dairy and potatoes. Freeze the ham/broth/roux base. When ready to serve, thaw the base, add fresh diced potatoes, simmer until tender, and then stir in the dairy. This ensures a creamy texture post-freezing.
For more great comfort food ideas and quick dinner fixes, be sure to follow my dedicated recipe board on Pinterest: Quick Comfort Food Recipes on Pinterest.
Nutritional Insights and Health Benefits of Easy Ham and Corn Chowder
While often seen as a hearty indulgence, this Easy Ham and Corn Chowder provides significant nutritional value, making it a powerful and balanced one-bowl meal. Understanding the composition helps in tailoring the recipe to meet specific dietary goals.
A Closer Look at the Macros
The nutritional profile of this chowder (assuming standard ingredients and whole milk) is characterized by a balance of macronutrients:
- Protein Power: The inclusion of 2 cups of cooked ham makes this a high-protein meal. Protein is essential for satiety and muscle repair. Choosing a lean cut of ham can help manage saturated fat intake.
- Complex Carbohydrates: Russet potatoes are excellent sources of complex carbohydrates, providing sustained energy. They also contribute dietary fiber, aiding in digestive health.
- Healthy Fats: The fats mainly come from the butter used in the roux and the dairy. Using half-and-half will increase the fat content, resulting in a richer texture and flavor. Choosing whole milk offers a good compromise, providing necessary fat for flavor absorption without excessive richness.
Estimated Nutritional Values (Per Serving, based on 6 servings, using Whole Milk):
| Nutrient | Approximate Value |
|---|---|
| Calories | 350-400 kcal |
| Protein | 20-25 g |
| Total Fat | 15-20 g |
| Carbohydrates | 30-35 g |
| Fiber | 4-6 g |
(Note: These values are approximations and depend heavily on the saltiness and leanness of the ham chosen and whether milk or half-and-half is used.)
Benefits of Key Ingredients
The Goodness of Potatoes
Potatoes often get a bad rap, but they are incredibly nutritious. They are an excellent source of Potassium, which is vital for heart health and regulating blood pressure. They also contain a good dose of Vitamin C and Vitamin B6. Because the potatoes are diced and cooked within the broth, their soluble nutrients are retained in the soup base.
The Role of Corn
Corn provides sweetness but also adds valuable antioxidants, including lutein and zeaxanthin, which are beneficial for eye health. It is also a good source of fiber, complementing the starchiness of the potatoes.
Managing Sodium
Since ham is a cured meat, sodium content is the primary nutritional concern. To mitigate this:
- Always use low-sodium chicken broth.
- Use unsalted butter.
- Avoid adding salt until the final tasting stage.
By controlling these variables, you can ensure that this homemade Easy Ham and Corn Chowder is significantly healthier than most pre-made, high-sodium canned varieties.
Frequently Asked Questions (FAQ) about Easy Ham and Corn Chowder
We address the most common questions about preparing, storing, and customizing this comforting Easy Ham and Corn Chowder recipe.
Can I use frozen corn instead of canned corn in this Easy Ham and Corn Chowder?
Yes, absolutely. You can substitute 1.5 cups of frozen whole kernel corn for the canned corn. Do not thaw the corn beforehand; simply toss the frozen kernels directly into the chowder during Step 5. Frozen corn often retains a slightly crunchier texture and brighter flavor than canned corn, enhancing the overall chowder experience.
How do I thicken my ham and corn chowder if it turns out too thin?
If your chowder is too thin after simmering, you can thicken it using a simple cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour this mixture into the simmering chowder (before adding the dairy) and stir constantly for 2-3 minutes until the soup visibly thickens. Alternatively, mash some of the cooked potatoes against the side of the pot; their released starch will naturally thicken the liquid.
Is this Easy Ham and Corn Chowder recipe suitable for freezing?
Creamy, potato-based soups like this chowder do not freeze well when fully assembled. The dairy tends to separate and become grainy, and the potatoes take on a mealy texture upon thawing. If you need to prepare it ahead for the freezer, make the chowder base (the roux, aromatics, ham, and broth) but omit the potatoes and all dairy. When ready to serve, thaw the base, add fresh potatoes, cook until tender, and then stir in the milk or half-and-half.
Can I use pre-cooked, cubed hash browns instead of dicing fresh Russet potatoes?
Using pre-cooked or frozen cubed hash browns is generally not recommended for this specific recipe. The starchy raw Russet potatoes are crucial because they release starch as they cook, which aids in the thickening process. Pre-cooked potatoes will absorb moisture but won’t contribute the necessary starch for the velvety chowder texture, potentially resulting in a soup that is thinner than desired.
What is the best type of ham to use for this creamy ham and corn chowder?
The best ham to use is fully cooked, diced, smoked ham (such as leftover holiday ham or ham steaks). The smoky flavor provides a wonderful depth that contrasts beautifully with the sweetness of the corn and the richness of the dairy. Avoid using highly processed deli slices, as they may dissolve or lack the robust flavor needed for a hearty chowder.
Conclusion: The Enduring Charm of Easy Ham and Corn Chowder
This comprehensive guide to making Easy Ham and Corn Chowder proves that deeply comforting and satisfying meals do not require hours of labor or specialty ingredients. By mastering the simple technique of the roux and paying careful attention to temperature control when adding the dairy, you can achieve a silky, rich chowder every single time.
This recipe is more than just a means to use up leftover ham; it’s a celebration of simple, wholesome ingredients coming together in perfect harmony. The tender chunks of potato, the salty, smoky ham, and the burst of sweet corn, all enveloped in a thick, creamy broth seasoned lightly with thyme, create an experience that warms you from the inside out. It’s hearty enough to serve as a complete family dinner, yet quick enough for the busiest weeknight.
Whether you’re battling a winter chill or simply craving nostalgic comfort food, this Easy Ham and Corn Chowder is your go-to solution. We encourage you to try this recipe tonight — it’s destined to become a staple in your recipe rotation. Don’t forget to share your experience, favorite variations, and photos in the comments below! Happy cooking!
Easy Ham and Corn Chowder
Ingredients
Equipment
Method
- Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, melt the 2 tablespoons of unsalted butter over medium heat. Add the diced onion and diced celery. Sauté gently for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 minute more until fragrant.
- Create the Roux and Thicken the Base: Sprinkle the 1/4 cup of all-purpose flour over the sautéed vegetables. Stir continuously with a wooden spoon or whisk for 1 to 2 minutes. This creates a roux (a fat and flour mixture) which will thicken the chowder. Ensure the flour cooks slightly to remove the raw taste.
- Incorporate the Broth and Potatoes: Slowly pour in the 4 cups of chicken broth, whisking constantly as you pour. This crucial step prevents the formation of lumps. Once all the broth is added and the mixture is smooth, add the diced Russet potatoes, the 1/2 teaspoon of dried thyme, and the 1/4 teaspoon of black pepper.
- Simmer and Tenderize: Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, immediately reduce the heat to low, cover the pot slightly, and allow the chowder base to simmer for 10 to 15 minutes, or until the potatoes are completely fork-tender.
- Add Fillings and Dairy: Once the potatoes are cooked, stir in the 2 cups of diced cooked ham and the drained corn. Pour in the 1 cup of whole milk or half-and-half. Stir well and increase the heat back to medium-low.
- Heat Through and Serve: Heat the chowder until it is steaming hot, but do not allow it to come back to a boil once the dairy is added, as this can cause the milk to curdle. This heating process usually takes about 5 minutes. Taste the chowder and adjust the salt levels as necessary (remember that the ham contributes significant salt). Serve immediately, garnished with fresh parsley or chives if desired.
