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Corn and Ham Chowder

Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings 6
Author The Seasoned Mom


  • 1 ham bone most of the meat removed, with a little bit remaining
  • 1 cup diced onion
  • 5 cups water
  • 1 stalk celery diced
  • ¼ teaspoon pepper
  • 5 red potatoes diced
  • ½ cup diced red bell pepper
  • ½ cup 1 stick butter
  • ½ cup flour
  • 1 ½ cups whole milk
  • ½ cup half-and-half
  • 2 cups fresh or frozen corn
  • 1 cup diced fully cooked ham
  • Salt and pepper to taste


  • Place ham bone, onion, water, celery, and pepper in a large pot, cover, and bring to a boil. Reduce heat to low and simmer for 30 minutes.
  • Remove ham bone from pot and skim off any visible fat from broth.
  • Add potatoes and ¼ cup bell pepper to the pot and simmer for about 15 minutes, or until potatoes are tender.
  • Meanwhile, melt butter in a small saucepan over low heat. Whisk in flour, stirring constantly, until incorporated. Continue whisking for 1-2 more minutes. Increase heat to medium. While whisking, gradually stir in milk and half-and-half. Continue stirring while mixture becomes bubbly and thickens (about 3-5 minutes). Once thick enough to coat the spoon, remove from heat.
  • Once potatoes are tender, add milk mixture to soup pot and stir to combine. Simmer, uncovered, for an additional 5 minutes, or until soup reaches desired consistency. Add 1 cup of corn and cook for 1-2 more minutes. Using a stick blender (or a regular blender), puree soup to desired consistency. Stir in remaining 1 cup of corn, ham, and remaining ¼ cup of bell pepper and heat through. Add salt and pepper, to taste.