Ham & corn chowder
A chunky potato and corn soup with cooked ham and a splash of milk.
Before you start
Serves 4. Uses fully cooked ham, not raw pork. Contains milk; check ham and stock labels.
Ingredients
- 1 tablespoon oil
- 1 onion, diced
- 400 g potatoes, cubed
- 300 g sweet corn
- 200 g fully cooked ham, diced
- 750 ml stock
- 200 ml milk
- Black pepper
- Chopped parsley, optional
Method
- Soften onion in oil in a large saucepan.
- Add potatoes and stock. Bring to a simmer and cook until potatoes are tender, about 15–20 minutes.
- Stir in corn and cooked ham; simmer until hot throughout. Mash a few potato pieces against the side to thicken.
- Add milk and warm gently, stirring. Check the finished soup reaches 165°F/74°C. Taste before salting and finish with parsley.
Make it a meal
Round it out with fruit, a simple salad or bread, depending on your appetite. For a busy week, add it to your family meal plan and check your pantry before shopping.
Leftovers
Refrigerate leftovers promptly in shallow containers, within two hours (one hour above 90°F/32°C). Keep the refrigerator at 40°F/4°C or below. Use refrigerated cooked leftovers within 3–4 days; reheat cooked dishes to 165°F/74°C. Reheat only the portion you need. Follow FoodSafety.gov storage guidance.
Adjust the texture
If the chowder is thinner than you want, see how to thicken a potato-based corn chowder. Mash a few fully cooked potatoes or use a small slurry, and avoid hard boiling after adding milk.
More from the recipe box
Updated October 29, 2026 · Practical guidance