6 slices bacon – cooked crispy and crumbled

2 c. cooked ham – diced into small cubes

1 medium yellow onion – diced

⅓ c. all-purpose flour

2 (14.5 ounces) cans of low-sodium chicken broth

¾ teaspoon dried oregano

2 carrots – peeled and diced

5 medium red potatoes (1 ¾ pound) – diced into ¾” cubes

2 celery stalks – diced

3 c. milk

½ c. sour cream or heavy cream

5 ½ tablespoons butter – divided

1 bay leaf

½ teaspoon dried thyme

2 c. fresh corn (or frozen)

Chopped green onions or chives, for serving

Salt and freshly ground black pepper – to taste

How to make Ham and Potato Corn Chowder

Step 1: Melt 1 ½ tablespoons butter in a large pot over medium heat. To the melted butter, add the onion, carrot, and celery. Cook for about 4 minutes, stirring often. Then, pour in the chicken broth and add the potatoes, oregano, thyme, and bay leaf. To taste, season with salt and pepper.

Step 2: Bring everything to a boil on medium-high heat. Once boiling, adjust the heat to medium. Put the lid on and continue to cook for another 15 minutes, stirring often, until the potatoes are almost tender.

Step 3: Next, add the ham and corn. Cook for additional 5 minutes or until the potatoes are tender.

Step 4: Melt the rest of the 4 tablespoons of butter in a medium saucepan over medium heat. Once the butter has melted, stir in the flour and cook for 1 ½ minutes while stirring constantly.

Step 5: Gradually add in the milk while stirring vigorously to remove any lumps. To taste, season with salt and pepper. To thicken, bring the mixture to a boil while stirring.

Step 6: Take the pot off the heat and whisk in the sour cream or heavy cream.

Step 7: Into the soup mixture, add the milk, and stir well.

Step 8: Serve the ham and potato corn chowder warm topped with some chives and bacon. Enjoy!


Slightly under-season the dish with soup as the ham and bacon will add more soup to the soup.

I suggest avoiding sweet ham. But you can use leftover ham.

Feel free to add a punch of cayenne pepper for a bit of a kick.

You can use Yukon Golds and Russet potatoes instead of red potatoes.