Ham Corn Chowder

This chowder skips the usual roux-and-potato base entirely. Two cans of creamed corn are the thickener, giving you a naturally thick, sweet soup without any flour or heavy cream. Just combine everything in one pot, heat it slowly, and you’re eating.

The cheddar cheese melts into the hot corn and milk mixture, turning the broth silky and rich. Chopped ham adds smoky, salty bites throughout, making this a solid way to use up leftover holiday ham or a thick-cut deli ham steak.

Low heat and frequent stirring are everything here. The milk and cheese can scorch or separate if you rush it. Keep the flame gentle and stir often until the cheese is fully melted and the chowder is steaming.

Chef Tips

• Grate the cheddar yourself from a block. Pre-shredded cheese is coated in anti-clumping starch that makes it melt grainy instead of smooth.
• Go easy on the salt until you taste it. The ham and cheddar both bring plenty of sodium.
• If the chowder is too thick, thin it with a splash of milk until you hit the consistency you want.
• This reheats well the next day. Add a little extra milk when warming since it thickens as it sits.

Variations

• Stir in a diced roasted poblano pepper for a smoky, slightly spicy kick.
• Top with crumbled bacon and sliced green onions for a loaded chowder.
• Use smoked gouda instead of cheddar for a deeper, smokier cheese flavor.