If you haven’t guessed it already, I like food. Like I really like food. I love sitting down and creating our meal plan each week. Because I tend to create our meal plans based on what is on sale and what I have in my pantry, most of what I cook tends to be very budget friendly. It also means that I am more than likely to double each recipe so that I have leftovers. Now I am a huge fan of leftovers, and if there is one thing that I do really well, it’s repurposing those leftovers into a whole new meal. Like this incredibly Creamy Ham and Potato Chowder with Garlic, Corn, and Bacon!
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Whenever we have ham, I always prepare enough so that I can make this recipe the next day. The smooth creaminess and rich texture make this dish a family favorite. With sweet corn, crispy bacon, and the perfect amount of seasoning, it’s no wonder this Ham and Potato Chowder never lasts longer than a day!
Once I have prepared all my ingredients, I begin this recipe by cooking the bacon and saving the leftover grease. The key to making this dish so incredibly delicious is sauteeing the vegetables in the leftover bacon grease using a heavy bottomed pot like this one! Of course, you could also use butter or vegetable oil in place of the bacon drippings, but trust me when I say the flavor is well worth it.
After the vegetables have become tender, the next step is to add your garlic and seasonings. You will want to let this cook for about two minutes before adding your chicken stock and potatoes.
Your house should start to smell amazing at this point!
After you have brought your stock to a boil, you will want to turn the heat down to a low medium. Next, you will cover your pot and let everything simmer for about 15 minutes. You want your potatoes to be nice and tender.
Meanwhile, you can prepare your cream sauce. In a medium saucepan over medium heat, melt your butter and add your flour. While stirring constantly, cook the mixture for approximately 1 minute. Then you will slowly add in your milk, continuing to stir to eliminate any lumps. Once you have allowed the mixture to come to a boil and thicken, you will want to stir in your sour cream.
By now, the potatoes in your stock pot should be fork tender. You will then want to add your ham and corn followed by your milk mixture. After stirring to combine all ingredients allow to continue to cook until both the ham and corn are heated through.
Taste the chowder and add any additional salt and pepper. Once your chowder is seasoned exactly how you like it, go ahead and serve!
Don’t forget to add the crumbled bacon and some chives or green onions for garnish!
I literally just made a pot of this delicious creamy ham and potato chowder last night (it’s already gone) and I am already thinking of when I can prepare it again. I seriously LOVE food!
Does your family have any favorite leftover recipes? If you are looking for some more inspiration check out this Homemade Beef Chili with Veggies, Beans, and Beer! Don’t forget to subscribe to our mailing list so you never miss a post (or recipe!)
Incredibly Creamy Ham and Potato Chowder with Garlic, Corn, and Bacon!
Creamy Ham and Potato Chowder with Garlic, Corn, and Bacon
Incredibly Creamy Hot and Potato Chowder made with Garlic, Corn, and Bacon. A perfect cold weather recipe!
- 6-8 Slices of Bacon
- 1 Medium Yellow Onion, Diced
- 2 Medium to Large Carrots, Peeled and Diced
- 2 Celery Stalks, Diced (optional)
- 4 Cloves of Garlic, Minced (more or less to taste)
- 1 tsp Savory
- 2 Cups Chicken Stock
- 5-6 Medium Red or Yellow Potatoes, Diced
- 2-3 Cups Cooked Ham, cut into cubes
- 1.5 - 2 Cups Corn Kernels
- Salt + Pepper (to taste)
- 4 TBSP Butter
- 1/4 Cup Flour
- 3 Cups Milk
- 1/2 Cup Sour Cream
- Chives or Green Onion for Garnish
Prepare Bacon, drain and crumble. Save the Grease
In a large heavy-bottomed pot, over medium-high heat, saute carrots, celery, and onion in reserved bacon grease. Continue to cook for about 5-8 minutes until vegetables are tender.
Add your garlic and savory. Continue to cook for about 2 minutes.
Add your Chicken Stock and Potatoes. Season lightly with Salt and Pepper. Both the bacon and the ham will add some salt to the dish. Bring your Stock to a boil, reduce heat to medium-low, cover and cook for about 15 minutes until potatoes are fork tender.
In a medium saucepan over medium heat, melt your butter and add your flour. While stirring constantly, cook the mixture for approximately 1 minute. Then you will slowly add in your milk, continuing to stir to eliminate any lumps. Once you have allowed the mixture to come to a boil and thicken, you will want to stir in your sour cream.
Add your ham and corn to Stock Pot, followed by your milk mixture. After stirring to combine all ingredients allow to continue to cook until both the ham and corn are heated through.
Serve immediately with crumbled bacon and chives or green onion for garnish!