This corn chowder recipe has quickly become a family favorite. Whether you’re using a ham steak (as I do in this recipe) or leftover Easter ham, Easy Ham and Corn Chowder is a deliciously quick meal that is creamy and satisfying.
Easy Ham and Corn Chowder Recipe
Howdy! Chef Alli Here. Let’s Get You Cookin’….Shall We?? 🙂
Corn chowder. Any way you make it, I’m a fan and I’ll be needing a great big bowl. I have an easy recipe for Tex Mex Corn Chowder that I like to make quite often for my fam. I usually serve it with Mexican Cheese Bread or Cheddar Sausage Corn Bread.
What to love about this Ham and Corn Chowder Recipe –
- Thick. Rich. Creamy. What more do we need, right??
- You can make this hearty soup (chowder) in less than an hour.
- There’s BACON involved…..
What ingredients are in Ham and Corn Chowder?
- Red bell pepper
- Alfredo pasta sauce
- Creamed corn
- Diced green chilies
How to Make Ham and Corn Chowder in 5 Easy Steps –
- In a Dutch oven over medium heat, add the bacon and ham with the oregano, cooking until the bacon is beginning to get browned and crispy; remove the bacon and ham and reserve.
- Add the onions, carrots, celery, and bell pepper to the drippings that remain in the Dutch oven, cooking them until softened, 8-10 minutes or so.
- Stir in the milk, Alfredo sauce, corn, creamed corn, green chilies, and Worcestershire sauce along with the reserved bacon and ham. Season chowder to taste, as desired.
- Simmer the chowder for 20-25 minutes to let the flavors meld.
- Serve the chowder sprinkled with shredded cheddar cheese.
Common Questions Asked About This Recipe
Which tools are helpful for making Ham and Corn Chowder?
- I LOVE my Lodge enameled cast iron Dutch oven! Yep, it’s darn heavy, but it cooks sooo evenly and has superior browning capabilities.
- For making the task of chopping bacon super easy and fast, I use my kitchen shears. It’s easy to cut several pieces of bacon at once.
- I love using silicone spatula spoons for stirring ingredients. Once you get used to using this tool, you’ll have a really difficult time ever going back to using a mixing spoon or wooden spoon. My favorite brand is Le Cruset and they last forever. Plus, their colors are so dang pretty!
Are chowder and soup the same thing?
- Soup is typically made with broth and can have meat or vegetables as ingredients. Chowder may have the same exact ingredients but is much more creamy and thick, more like a stew.
Is a Dutch oven the same thing as a stock pot?
A Dutch oven is a heavy pot with a lid that was designed for browning meats, then braising them in the oven or simmering on the stove top. A standard size Dutch oven is a 6-quart Dutch oven, though they are made in other sizes, as well.
A stock pot is a tall pot designed for making stock that usually has a lid. Either one can be used to make soups and chowders.
More Favorite Recipes to Enjoy –
- GRANDMA’S CREAMED CHICKEN AND BISCUITS
- TEX MEX CORNBREAD CASSEROLE
- COUNTRY FRIED STEAK FINGERS WITH CREAM GRAVY
- INSTANT POT BROCCOLI CHEESE NOODLE SOUP
- GRILLED REUBEN SANDWICHES WITH SECRET SAUCE
Printable Ham and Corn Chowder Recipe –
Ham and Corn Chowder
- 3 slices bacon, chopped
- 8 oz. ham steak (or leftover cooked ham), cut into 1/2-inch cubes
- 1 tsp. dried oregano leaves
- 1/2 cup diced onion, may substitute 2 tsp. of dehydrated onions
- 1/2 cup diced carrot
- 1/2 cup diced celery
- 1 red bell pepper, seeds and membranes removed, diced (may substitute jarred roasted red peppers, if desired)
- 2 1/2 cups milk
- 24 oz. jar Alfredo pasta sauce
- 1 cup frozen corn, thawed
- 16 oz. can creamed corn
- 4 oz. can diced green chilies
- 1-2 tsp. Worcestershire sauce
- Salt and pepper, to taste
- Shredded cheddar cheese, for garnishing
- In a 6-quart Dutch oven, over medium heat, cook the bacon and ham with the oregano until the bacon is beginning to get nicely crispy; remove the meat to a paper towel-lined plate.
- Add the onions, carrots, celery, and bell pepper to the drippings in the Dutch oven, cooking over medium heat until the vegetables are softened, approx. 8-10 minutes.
- Add the milk, Alfredo sauce, corn, creamed corn, green chilies, and Worcestershire sauce to the vegetables; stir in the reserved ham and bacon. Season the chowder to taste with salt and pepper, as desired.
- Over medium heat, bring the chowder to simmering; simmer gently, uncovered, for 20-25 minutes, stirring often.
- Serve the soup sprinkled with a bit of shredded cheddar, as desired.
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