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A bowl of potato chowder with corn and ham on a wooden table

Potato Chowder with Corn and Ham

This velvety, hearty potato chowder with corn and ham is so simple to make and perfect for using up leftover ham. 
Course Soup
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
Calories 358kcal
Author Ann Otis


  • 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 ½ inch chunks
  • ¼ 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.


Calories: 358kcal | Carbohydrates: 27g | Protein: 21g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 702mg | Potassium: 892mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1970IU | Vitamin C: 12mg | Calcium: 286mg | Iron: 3.5mg