Ham, Potato and Corn Chowder


What to do with Easter leftovers?  We have just the thing… a nice chowder.

Most people will make a split pea soup but honestly I am not much on pea soup or legumes, so I prefer a chowder style.

Ham, potato and Corn chowder


  • 4 slices 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 cubed
  • Leftover spiral ham diced
  • Kosher salt and freshly ground black pepper, to taste
  • Minced scallions or chives- garnish


· 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 and scallions


As the Culinary Director for ABC 7, I whip up cooking segments on ABC 7 News at Noon, along with recipes, cooking tips, reviews and great food finds on MySuncoast Dining at www.mysuncoast.com