Creamy Ham and Potato Soup with Corn

Introduction

Creamy Ham and Potato Soup with Corn is the ultimate comfort-in-a-bowl recipe. Imagine tender potatoes, smoky chunks of ham, and sweet kernels of corn simmered in a rich, creamy broth. This dish is hearty, filling, and the perfect way to use up leftover ham from the holidays—or to create a warming, budget-friendly meal that feels like a hug on a cold day.

The balance of flavors is what makes this soup special. The potatoes give it body, the ham infuses the broth with smoky savoriness, and the corn adds a subtle natural sweetness that lightens the dish beautifully. Finished with a creamy touch, this soup is perfect for cozy family dinners or easy make-ahead lunches.

Why I Love This Recipe

I love this recipe because it transforms simple, humble ingredients into something deeply comforting and satisfying. It’s practical too—you can make it with pantry staples and leftovers, yet it feels special enough to serve to guests. Every spoonful is hearty and balanced, with the creaminess coating your palate while the sweet corn pops with freshness.

It’s also a “one-pot wonder,” meaning minimal cleanup and maximum flavor. Plus, it reheats like a dream, making it ideal for meal prep.

Why This is a Must-Try Dish

• Perfect for leftover ham – no waste, big flavor.
• Comfort food classic – creamy, cozy, and filling.
• Family-friendly – simple flavors that everyone loves.
• Nutrient-packed – full of protein, fiber, and vitamins.
• Make-ahead friendly – tastes even better the next day.

Recipe Information

• Preparation Time: 15 minutes
• Cooking Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories: ~350 per serving (approximate)
• Cuisine: American comfort food
• Course: Soup, Main Dish

Ingredients

For the Soup

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 3 medium potatoes, peeled and diced into ½-inch cubes
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 ½ cups cooked ham, diced
• 1 ½ cups corn kernels (fresh, canned, or frozen)
• 4 cups chicken broth (or vegetable broth)
• 1 cup milk (whole or 2%)
• 1 cup heavy cream (or half-and-half)
• 2 tbsp all-purpose flour (for thickening)
• 1 tsp dried thyme (or 2 tsp fresh thyme)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Optional Toppings

• Shredded cheddar cheese
• Crumbled bacon
• Chopped green onions

Simple Cooking Directions

1. Sauté onion, garlic, and vegetables.
2. Add ham, potatoes, corn, and broth.
3. Simmer until potatoes are tender.
4. Stir in milk, cream, and thickener.
5. Simmer until creamy and flavorful.
6. Serve hot with toppings.

Step-by-Step Preparation

Step 1: Sauté Base

1. Heat butter and olive oil in a large pot over medium heat.
2. Add onion, carrots, and celery. Cook for 5 minutes until softened.
3. Stir in garlic and cook for 1 minute more.

Step 2: Add Main Ingredients

1. Stir in diced ham, potatoes, and corn.
2. Pour in chicken broth.
3. Add thyme, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender.

Step 3: Make it Creamy

1. In a small bowl, whisk flour with a few tablespoons of milk to make a slurry.
2. Stir slurry into the soup.
3. Add remaining milk and cream, stirring well.
4. Simmer for another 8–10 minutes, until thick and creamy.

Step 4: Finish & Serve

1. Taste and adjust seasoning.
2. Garnish with fresh parsley.
3. Serve hot with optional toppings like cheese, bacon, or green onions.

How to Serve

• Serve in warm bowls with crusty bread, biscuits, or cornbread.
• Add a crisp green salad for a balanced meal.
• For extra indulgence, top with cheddar cheese and bacon crumbles.

Additional Recipe Tips

• Dice potatoes evenly for even cooking.
• If soup is too thick, add more broth or milk.
• For extra smokiness, sauté a little diced bacon before adding onions.
• Make it lighter by using half-and-half instead of cream.

Variations

• Vegetarian: Omit ham and use vegetable broth; add extra beans or mushrooms.
• Cheesy version: Stir in 1–2 cups of shredded cheddar before serving.
• Spicy kick: Add diced jalapeños or a dash of cayenne pepper.
• Loaded version: Garnish with sour cream, bacon, and chives (like a baked potato soup).

Freezing & Storage

• Storage: Refrigerate in airtight containers for up to 4 days.
• Freezing: Freeze (without cream) for up to 2 months. Add cream after reheating.
• Reheating: Warm gently on the stovetop over medium heat. Stir in extra broth or milk if too thick.

Special Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or spatula
• Ladle
• Small whisk (for slurry)

Conclusion

Creamy Ham and Potato Soup with Corn is the kind of recipe that turns simple, leftover-friendly ingredients into a cozy, crowd-pleasing meal. It’s hearty enough to serve as the main dish, creamy enough to satisfy comfort food cravings, and versatile enough to adapt to your pantry. Whether you’re making it after a holiday feast or just for a weeknight dinner, this soup is guaranteed to become a repeat favorite.