Ham & Corn Chowder

Sometimes the simplest soups are the ones you keep coming back to. This corn chowder uses creamed corn as both the base and the thickener, so there’s no roux, no potatoes, and no extra steps to get that thick, velvety texture. Just open a large can, add ham, half-and-half, and butter, and you’re most of the way there.

Sautéing the onions in butter first is the only real cooking step. Let them go until they’re soft and translucent, not browned. You want them to melt into the chowder, not stand out with caramelized flavor.

A cup of chopped ham turns this from a side dish into a filling meal. Use leftover baked ham, a thick-cut ham steak, or even deli ham in a pinch. The smokiness of the ham against the sweet creamed corn and rich half-and-half is what makes this chowder satisfying.

Pro Tips

• Keep the heat low after combining everything. High heat can scald the half-and-half and give the chowder a slightly off taste
• Use half-and-half, not heavy cream; this chowder should be rich but not thick like paste
• Taste before adding salt. Between the creamed corn, ham, and butter, it may already have plenty
• Serve with oyster crackers or crusty croutons for texture contrast against the smooth soup

Variations

• Potato corn chowder: Add 1 cup diced, cooked potatoes for a heartier, chunkier version
• Spicy ham chowder: Stir in diced jalapeño with the onions and a pinch of cayenne
• Bacon version: Swap the ham for 4 strips of crispy crumbled bacon stirred in at the end