Experience the comfort of this heartwarming smoked ham, potato, and corn chowder—a true soul-satisfying masterpiece! With just one spoonful, you’ll be transported to food heaven. The smoky flavor from the ham perfectly complements the sweet corn kernels and creamy diced potatoes, creating an explosion of comfort, joy, and nostalgia in every bite.
This chowder recipe is inspired by fond memories of family vacations at a cozy inn nestled in the mountains, where I first enjoyed a similar dish. Each steaming spoonful brings back memories of roasting marshmallows over a crackling fire and listening to the pine trees sway in the midnight breeze.
Easy One-Pot Wonder
This versatile one-pot chowder comes together quickly and can be customized in countless ways to suit your preferences. It’s perfect for potlucks, winter tailgates, sick days, and snowy days—it always disappears faster than I can serve it! This recipe features personal tweaks and secret ingredients discovered through extensive experimentation. By doubling the smoked ham and adding a hint of cayenne pepper, I’ve created a dish that is bursting with flavor. The incredible aromas as it simmers will leave you hooked!
- What kind of ham works best?
A smoked ham hock or ham steak is preferred for its rich, smoky flavor. - Can I use frozen corn instead of fresh?
Yes! Just ensure it’s thawed before adding it to the pot. - Is russet or red potato better?
Russets hold their shape well, but red potatoes work nicely too. - How spicy is this chowder?
It has a gentle heat from dried thyme and black pepper. Feel free to add more cayenne for extra spice! - What pairs well with this chowder?
Serve it with crusty bread or a fresh green salad. A nice ale or hard cider complements it perfectly. - Do I need to finish with cream?
It’s not necessary, but a touch of heavy cream or half and half adds extra richness. - How long will this chowder keep?
It stores well in the fridge for 4-5 days and can be frozen for up to 3 months.
Ingredients
- 4 slices of bacon, diced
- 1 pound of smoked ham, cut into ½-inch cubes
- 1 medium onion, diced
- 2 stalks of celery, sliced
- 3 cloves of garlic, minced
- 5 cups of chicken or vegetable broth
- 3 medium russet potatoes, peeled and diced
- 3 cups of corn kernels (fresh or frozen)
- 1 bay leaf
- 1 teaspoon of dried thyme
- ½ teaspoon of black pepper
- 1 cup of heavy cream or half and half (optional, for added richness)
- Chopped parsley (for garnish)
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Instructions
- Start with Turkey Bacon: Begin by taking 4 slices of nitrate-free turkey bacon and cutting them into small ¼-inch pieces. This ensures that each bite of your chowder has plenty of flavorful bacon.
- Sauté the Bacon: In a 6-quart stainless steel Dutch oven, heat over medium-high heat. Add the diced turkey bacon and sauté for 8-10 minutes, stirring diligently every 2-3 minutes with a heat-resistant rubber spatula. This will help achieve even cooking and crispness. Continue cooking until the turkey bacon is fully browned and fragrant. Once done, use a metal slotted spoon to remove the crispy bacon and transfer it to a clean paper towel placed on a microwave-safe plate to drain excess grease.
- Add the Ham: Finely chop 1 pound of low-sodium ham (such as Boar’s Head) into uniform ½-inch dice for even cooking. Add the chopped ham to the remaining bacon grease in the Dutch oven. Stir constantly with a wooden spoon to avoid breaking up the ham. Sauté the ham over medium heat for 2-3 minutes until it develops light golden edges while retaining a meaty pink center. Transfer the seared ham to the plate with the drained turkey bacon, spreading it out in a single layer.
- Sauté Vegetables: Clean and dry the slotted spoon and wooden spoon. Next, mince 1 large Vidalia onion into ¼-inch dice. Thinly slice 2 large organic celery stalks at a 45-degree angle. In the same Dutch oven, sauté the diced onions and sliced celery over medium-high heat for 3-4 minutes, stirring frequently with the wooden spoon. Cook until the onions are mostly translucent and the celery has wilted but still retains some crispness.
- Add Garlic: Mix in 3 large minced garlic cloves and continue to cook for 1 minute more, allowing the garlic to turn golden at the edges and enhancing the aroma without burning.
Notes
Go Light: Swap in chicken broth for a lighter chowder, or use veggie broth for a tasty vegetarian option. Veggie Boost: Toss in some extra veggies like carrots, parsnips, or green beans for added flavor. Smoky Goodness: A teaspoon of smoked paprika can really amp up that smoky ham taste. Crunch Factor: Garnish with shredded cheese, croutons, or green onions for some fun texture. Leftover Magic: Use leftover baked potatoes instead of raw for a quicker prep. Crispy Bacon: For less grease, cook bacon in the oven at 400°F for 12-15 minutes.
