Potato Ham Chowder

A warm and filling chowder that’s incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

I hope you’re not getting tired of all these soup recipes I’ve been posting lately. I promise you, once the new year hits, it’ll be salad/quinoa galore here at Damn Delicious but until then, let’s talk soup.

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

Now I don’t know about you guys but chowders are one of my favorite kind of soups. They’re so incredibly creamy and rich, perfect for those chilly nights sitting in front of a fireplace and slurping on a bowl of soup. Now I don’t actually have a fireplace but a girl can dream, right?

Potato Ham Chowder - A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!

No, but really, this soup is a wonderful way to use up your leftover Christmas ham but if you don’t have a giant 16-lb ham nearby, you can always use a ham steak as well. And don’t forget that crisp crumbled bacon for that added smokiness. After all, bacon is always needed as a garnish, right?

Potato Ham Chowder

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Yield 4 servings

Potato Ham Chowder

A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!


  • 4 slices Jones Dairy Farm Sliced Bacon, diced
  • 1/4 cup unsalted butter
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 1/2 cups frozen corn kernels
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and diced
  • 1 (7-ounce) package Jones Dairy Ham Steak, diced
  • Kosher salt and freshly ground black pepper, to taste


  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
  • Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
  • Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  • Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  • Serve immediately, garnished with bacon, if desired.


*Cooking time may need to be adjusted depending on the thickness of the potatoes.


Disclosure: This post is sponsored by Jones Dairy Farm. All opinions expressed are my own.


  1. Marla says

    I’m really fortunate that my family loves soup~and this looking amazing! Anxious to try it once this little mini December heat wave moves on…. Thanks for sharing!

  2. Camila Glenn says

    We are looking for ideas for our leftover ham bone. We are leaning towards the potato-corn chowder and Not using the bone. Can we freeze the soup for another day? Thanks,

  3. Crystal Steiner says

    Although this recipe it quite delicious… it has taken over 45 minutes for the potatoes (which i diced and cubed extremely small) to become tender I highly highly recommend cooking the potatoes in the microwave for a little bit to soften them up.

    • Chung-Ah says

      Crystal, it really depends on how you want your potatoes cooked. I like my potatoes with a little bit of a bite so 12-15 minutes is sufficient for that kind of texture.

      • Shan says

        I agree with Crystal my potatoes have been cooking for at least 30 minutes and are still hard. 12-15 minutes they could barely even be poked through with spoon. Love the recipe, the potato time should be change though =)

        • Chungah says

          Shan, as I mentioned to Crystal, it really depends on how you want your potatoes cooked and the thickness of your potatoes. The smaller your potatoes, the quicker they will be cooked throughout.

    • Ellen says

      I agree about dicing and then microwaving the potatoes (with a Tablespoon or two of water) ahead of time. The soup base was ready long before the potatoes were done and I was having to stir it too often so it wouldn’t scorch on the bottom of the pan.

      Great recipe though and I will definitely make it again with that one little modification.

      • Chungah says

        Ellen, it really depends on the size of your potato chunks – the smaller the potatoes, the faster they will cook through. Throwing them in the microwave is just another step that’s really not needed!

  4. Raye W says

    This looks delicious, going to try it tonight. I love soups and chowders in the winter, especially with crusty bread on the side.

  5. kelseangirl says

    I made this last night for dinner and it was delicious! I ran out of milk and only had 2.5 cups and added Chicken broth and still was amazing. Thanks for the recipe!

  6. Marlene says

    Made this for dinner tonight, but I put it in a bread bowl with bacon, cheese & a little green onion on top. Oh It was so good.

  7. Liz says

    I made with tonight and it is awesome. Totally going to make this again and put in my favorites book. I didn’t have any ham, so I picked up cubed ham and it worked out fine. Next time I’ll double the recipe to have some for the rest of the week. :-) Thanks

  8. Heather says

    Have you ever tried canning this? Just curious. I have been looking for different hearty soups to can for the hubs to take to work for lunch.

  9. Dannie says

    Is there anyway to do this in the crockpot if I precook most of it on the stove? I can’t use my dutch on our new stove top :(

    • Chung-Ah says

      Unfortunately, I have never tried this recipe in the crockpot. You can still use a stockpot or large pot if you cannot use your Dutch oven.

      • Dannie says

        I managed just fine. :) thank you. I did take the suggestion of a previous poster about microwaving the potatoes and NO GOOD, they were way to soft, next time I’ll throw them in with the onion and garlic and get a nice crust. I did add some sage and Rosemary as well as a few chopped carrots though and it was yummy! I may do the same recipe next year when I get turkey left overs

  10. Elise says

    I just made this soup, and it is delicious! I didn’t have any fresh time though so I used 1tsp of powdered thyme instead. 10/10 would make again.

  11. Brittany Castro says

    Made this recipe on my day off today instead of braving the -20 weather we are having in MN, and I am SO HAPPY I did! I might brave the cold so I can bring some to my parents tonight for dinner!

  12. Sarah says

    Made this chowder this evening, but mine turned out way too sweet, probably bc my ingredients began on the sweeter side (i think my ham may have been honey cured?) or something. Anyway, I added about a tablespoon of balsamic vinegar to balance it out and it ended up DELICIOUS! Still sweet, but not overwhelmingly so. Thought I’d leave the tip in case anyone else has the same problem. Thanks for a great recipe!

    • Chung-Ah says

      My soup wasn’t all that sweet but I still want to take your suggestion and add in that balsamic vinegar – sounds amazing!

  13. Ashley Baker says

    Made this tonight for the family, slightly healthified (subbed in some cauliflower in place of some potato and some chicken broth in place of some milk, halved the butter). Still was very creamy and rich. We really enjoyed it!

    • Chung-Ah says

      Laura, unfortunately, it is really difficult for me to troubleshoot what exactly went wrong in your kitchen. Your heat may have been set too high, causing the bottom of the pan to burn.

    • mlespe says

      Could it be the flour that burned? Mine wasn’t thicking up so I added more flour. I noticed I had a thick brown, stuck on layer at the bottom, and I’m guessing it’s the flour.

  14. Mat.n.Eli's Mommy says

    I am a huge fan of soups as my young children are very picky eaters I can be a slick and put veggies in all different soups. However I am going to make this recipe this weekend as I love potatoe soups can’t wait to try it!! I’ll post after I make with the kids approvals thank you 😉

  15. Judi says

    I made it without the bacon and added a little celery with the potatoes. Topped with green onion. Delicious! Served with crunchy Italian bread.

  16. Lindsey E says

    This was a HUGE hit with my family. I added shredded smoked gruyere cheese to it, and omg it was delicious. Outstanding recipe!!!!

  17. shannon says

    I just love this soup!! I have made it a few times the only thing I add into it is some chicken bouillon cubes helps give it a little extra flavor served with fresh bread equals yummy!! Thanks for the recipe!!

  18. Leslie says

    What a great tasting soup. My family loved it, so I will be making this again. After adding white whole wheat flour, I didn’t find that my soup really thickened. Hopefully will thicken a little more next time I make it but even without the thickness, we all still loved it.

  19. Kim Thurk says

    I have leftover ham juice from my ham – can I use that in place of some of the milk? Or in addition to the milk (I was going to almost double this recipe anyway as I have a lot of leftover ham and potatoes)

  20. Chantel says

    We are celebrating fall here in PA and winter is fast approaching. This was the ideal chowder to make for dinner tonight. Very easy and super tasty! I was low on regular milk, so I had to make up for it with half and half I had in the fridge. Ummmm yummm! Topped it off with some garlic croutons and we had a hardy, delicious dinner for the evening.

  21. Krista says

    Delicious! I added a pinch of sage and Rosemary. Also used half milk and half water, more potatoes…made a family size pot! Thanks

  22. chiapetter says

    Soups on the stove as I type, It smells wonderful and tastes great too. I’m looking forward to it being done so I can ladle into bowls for hungry people who will be obliged to ooh and ahh at my version of your soup. I am using leftover baked ham from the holidays and added a chopped serrano from the garden. Thanks for the recipe, seems like the perfect base for many cream soups!

  23. Lynn B says

    I have been adding diced ham to my potato soup for years. Diced Polish Kielbasa is also great to use. i saute the ham and/or kielbasa until nicely browned to add a deep flavor to the soup.

  24. Jennifer says

    This looks delicious and a great way to use my leftover ham this week!

    On another note – I found your recipe through a wild-goose chase. I saw a pin on pinterest with your photos, and it looked so good. I clicked to discover it was one of those recipe collecting sites, with a bogus source link. I did a Google image search and found your recipe. It may not bother you that others are taking your content, but if it does, you might want to watermark your photos to make it clear where the content originated. I HATE pinning stuff that doesn’t point back to the original post/content, so I always try to find that and pin from the original site. Here is the link where your recipe is located in case you want to look into it: http://recipeknead.com/potato-ham-chowder/. Anyway, just thought you might like to know.

    I can’t wait to try this recipe!

  25. Brenda says

    Tried this potato soup for my first time; it was delicious. Didnt have corn, and not able to use onions (husband allergic) so I added sliced anaheim peppers, and peas. I will certainly make this again with the corn too. Thank you for this recipe

  26. MrsTrejo says

    Just made this chowder with 2 very minor changes and those only because I didn’t want to go to store. Used onion powder as no onion, canned (white) corn instead of frozen and this is absolutely yummy. I could eat the whole pot if I had room in my tummy.
    Many thanks to you for the recipe. It is so cold here and this just hits the spot on so many levels.

  27. Jacquline says

    I have a quick question. I was debating either making this potato ham chowder or the cauliflower chowder for supper tonight. Is there any reason why I couldn’t just sub the potatoes in this chowder for cauliflower? How much caulilflower would you add instead?


  28. Stephanie says

    I made this for dinner tonight using 1% milk and topped with bacon and shredded cheddar – delicious, thanks!

  29. Cara says

    This is a great recipe! I made it gluten and dairy free. Absolutely spectacular and the family loved it:) It’s so wonderful to find a great recipe I can make allergy friendly. Thanks for sharing, this will be made many times over.

  30. Teri says

    This was awesome! I made a couple of minor changes, I added a couple of sprinkles of liquid smoke ontop of my bacon for a bit more flavor, and I finished the soup with green onions & asiago cheese. The whole family loved it (including 2 toddlers). My husband delcared this was easily the best chowder, he had ever tasted.

    I absolutely love your site, I’ve made dozens of your recipes, and I’ve never been disappointed by any of them (and I am generally pretty critical of recipes). Thank you!

  31. Veronica says

    Do you think you could brown the ham a bit with the onions before adding in the liquid and potatoes? Would it hurt to bring the ham to a boil w the potatoes and let it simmer?

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