Chunky Corn & Ham Chowder

There’s something deeply comforting about a bowl of soup that warms you from the inside out—and this Chunky Corn & Ham Chowder does exactly that. It all started on a rainy weekend when the fridge offered up leftover ham, a few veggies, and a can of creamed corn. What came together was more than just a quick dinner—it was a rich, creamy, soul-soothing chowder that’s now a regular on our table. Packed with hearty potatoes, sweet corn, and savoury ham, it’s the kind of meal that feels like a warm hug after a long day. Whether you’re feeding a hungry family or just craving a bowl of something cozy, this chowder’s got you covered.

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Chunky Corn & Ham Chowder

Ingredients:

1 tbsp oil

1 large onion, chopped

1 tsp minced or finely chopped garlic

2 cups hot water

1 medium carrot, scrubbed and chopped

2–3 large potatoes (about 300g), peeled and diced

1 leek or 2 tender celery stalks, sliced (optional)

2–3 tsp instant chicken or bacon stock

50g butter

½ cup flour

2 cups milk

2 tbsp basil pesto (optional)

440g can cream-style corn

100–200g cooked ham, chopped

Chopped fresh parsley or chives, to garnish

Instructions:

In a large pot over moderate heat, warm the oil. Sauté the onion and garlic for a few minutes until softened.

While that’s cooking, chop the carrot and potatoes into small cubes (around 7mm). Add them to the pot along with hot water, leek or celery (if using), and stock. Cover and bring to a simmer. Let it cook until the veggies are nearly tender.

In a separate pan, melt the butter over medium heat. Stir in the flour and cook gently for a minute without browning.

Slowly add the milk, stirring constantly to avoid lumps. Bring just to a boil, then remove from heat once thickened.

Add the sauce to the vegetable pot. Stir well to combine.

Add the creamed corn and ham. Stir through gently and bring to a simmer again. If using pesto, stir it in now.

Season to taste and garnish with parsley or chives before serving.