This velvety, hearty potato chowder with corn and ham is so simple to make and perfect for using up leftover ham. Evaporated milk replaces heavy cream for a lower fat option that doesn’t compromise on flavor or creaminess. Bacon is a great substitute if you don’t have ham!
Gregorian calendar aside, it’s almost like Easter knew that spring was going to be late this year and decided to hang back for a while. Back in March, we were still under 4 feet of snow and it seemed like April showers and May flowers were a long time coming. Now we’re finally catching a glimpse of decent weather and I, for one, am doing a happy dance!
If your Easter celebrations involve ham, you will undoubtedly end up with a *few* leftovers. Don’t worry, I have just the recipe for you: creamy, cream-less potato chowder with corn and ham!
*This post probably contains affiliate links. Please see my full disclosure policy for details.
But I digress.
Let’s talk about this soup. I’m a huge fan of chowders of all kinds. In fact if you’ve been following this blog for a bit, you might know that soup-as-a-meal happens pretty much weekly around here.
This one is great because it’s luscious, hearty, a little meaty, and somewhat healthier than your usual chowder, since I use evaporated milk (not at all the same as condensed milk!) instead of cream. If you’ve never tried this, it’s one of my very favorite tricks for reigning in the fat with zero impact on texture or flavor. To be honest, I rarely go out of my way to cut the calories from anything, but this little sub is 1) cheaper, 2) just as easy, and 3) just as good. WIN.
How do You Make Potato Chowder with Corn and Ham?
- Chop up some potatoes, carrots, onion, and of course, cooked ham.
- In a heavy pot, or dutch oven, sauté the veggies for about 5 minutes until softened. Add some minced garlic and cook until fragrant, another 30 seconds or so.
3. Add the potatoes and ham.
4. Stir in some flour and cook for a couple of minutes.
5. Add chicken broth, milk, evaporated milk and a couple of bay leaves.
6. Bring to a simmer, and let bubble for 15 minutes, until potatoes are tender.
7. Stir in frozen corn and heat for a couple of minutes. Season to taste with salt and pepper.
8. Ladle into bowls and garnish with parsley if desired.
Sound good to you? If you make this potato chowder with corn and ham, I would be thrilled and honored if you would take a pic and tag me on Instagram @ourhappymess!
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More Hearty Meal Soups!
Products I Used to Make this Potato Chowder with Corn and Ham
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Potato Chowder with Corn and Ham
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 large carrot chopped
- 2 cloves garlic minced
- 2 cups chopped cooked ham
- 1 lb yukon gold or red potatoes cut into 1/2 inch chunks
- 1/4 cup all-purpose flour
- 2 cups milk whole or 2%
- 3 cups low-sodium chicken broth
- 1 can evaporated milk (12 oz or 354 ml)
- 2 bay leaves
In a large pot or dutch oven, heat the olive oil over medium heat. Add the chopped onions and carrots. Cook for 5 minutes, stirring occasionally, until softened. Stir in garlic and cook until fragrant, 30 more seconds.
Add the potatoes and ham. Stir in the flour and cook, stirring constantly until flour is absorbed, 1-2 minutes.
Pour in the chicken broth, milk and evaporated milk. Add the bay leaves. Stir and bring to a simmer. Reduce heat to low and simmer for 15 - 20 minutes, until potatoes are tender and easily pierced with a fork.
Add frozen corn and cook for 1-2 more minutes. Season to taste with salt and pepper. Ladle into bowls and garnish with chopped parsley if desired.