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    Home » Recipes » Soups

    Jalapeno Corn Chowder with Leftover Ham

    Published: Dec 31, 2020 by Sally · This post may contain affiliate links · 2 Comments

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    This jalapeno corn chowder utilizes leftover ham, and the flavors are out of this world delicious! Creamy, cheesy, and flavorful - just like any great chowder should be!

    Chowder with corn and ham and jalapenos

    Add to that the fact that it's pretty quick and easy to make, and you have a winner soup that everyone will love over and over again. Great served with my Easy Homemade Biscuits.

    The jalapenos don't overpower in this recipe and don't add extreme spiciness.

    I actually thought about adding some cayenne to make it spicier for me and my boys. I didn't for this recipe, but you could certainly do so if you want more spice.

    Also, if you keep it overnight in the refrigerator the spiciness and flavors will increase.

    We didn't have any leftovers this time, but that's been the case with all my soups and chili recipes over the years - they're always spicier and more flavorful the next day.

    Spicy chowder with leftover ham in a bowl

    What You'll Need

    • Oil
    • 1 medium onion
    • 2 large jalapeno peppers
    • garlic
    • 3 large potatoes equaling about 3 cups
    • 3 cups corn, fresh or frozen
    • 2 cups cooked ham
    • 4 cups chicken broth or stock
    • 1 cup cream or whole milk
    • 1 cup shredded sharp cheddar cheese
    • salt & black pepper
    • flour to thicken
    Corn, potato, jalapeno, ham soup closeup in bowl ready to eat

    How to Make

    Heat heavy pot or Dutch oven on medium heat. Add oil, onion, jalapeno, and garlic. Cook 10 minutes or until onion is translucent.

    Meanwhile, you will peel and chop your potatoes. Add potatoes, corn, ham, and chicken broth to the pot and stir. Bring to a boil, then turn heat down to low-medium (2-3). Cover and cook 30 minutes or until potatoes are done.

    Uncover. Turn heat to off. Break up potatoes a bit with a spoon or potato masher, leaving some whole if desired (breaking up the potatoes will add to the thickness of the soup).

    Add ½ cup of the liquid from the pot to a bowl or measuring cup. Whisk in flour until mixture is smooth. Add mixture back to the pot. (This is meant to thicken your soup.)

    Add cheese and cream and stir. Heat 5 minutes to melt cheese and thicken, stirring often.

    Ham potato soup with corn and jalapenos

    Tips

    Breaking up the potatoes after cooking helps to thicken the soup. Keep them as chunky or smooth as you like. You can also use an immersion blender if you like.

    For the flour, you can substitute corn starch or arrowroot in the same amount. Both of these will work just as well as a thickener, but they are gluten free.

    For the corn, you can also use canned, but make sure to drain the corn before adding.

    I like to freshly shred my cheeses, as they tend to melt more readily. However, if all you have is pre-shredded, or you want to save that extra few minutes, go ahead and use the cheese you have.

    I also love to use the sharpest cheese possible in most of my recipes, as the flavor is more intense. But if you only have mild (or you prefer the taste of mild better), by all means use what you have and love.

    You can also use pepper Jack, Monterey Jack, or mozzarella.

    I hope you and your family love this Jalapeno Corn Chowder with ham as much as my family does! Please share and let me know how yours turned out in the comments below!

    More Soups to Love:

    Slow Cooked Chicken & Corn Soup

    Steak Pasta Soup with Broccoli

    Chicken & Wild Rice Soup with Mushrooms

    Crock Pot Potato Soup (cheesy & delicious)

    📋 Recipe

    Chowder with corn and ham and jalapenos

    Jalapeno Corn Chowder with Leftover Ham

    This jalapeno corn chowder utilizes leftover ham and tastes amazing. Creamy, cheesy, and flavorful - just like any great chowder should be!
    5 from 5 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 50 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 servings
    Calories: 494kcal
    Author: Sally

    Ingredients

    • 2 tablespoon oil
    • 1 medium onion chopped
    • 2 large jalapenos chopped fine (about ⅓ cup)
    • 1 tablespoon garlic minced (2-3 large cloves)
    • 3 cups potatoes peeled and chopped (about 3 large)
    • 4 cups corn frozen or fresh (if using canned, be sure to drain)
    • 2 cups ham cooked and chopped
    • 4 cups chicken broth
    • 1 cup cream or whole milk
    • 1 cup cheddar cheese shredded (more to top)
    • ½ teaspoon salt more to taste
    • ½ teaspoon black pepper
    • 2 tablespoon flour
    US Customary - Metric

    Instructions

    • Heat heavy pot or Dutch oven on medium heat. Add oil, onion, jalapeno, and garlic. Cook 10 minutes or until onion is translucent.
    • Meanwhile, you will peel and chop your potatoes.
    • Add potatoes, corn, ham, and chicken broth to the pot and stir. Bring to a boil, then turn heat down to low-medium (2-3).
    • Cover and cook 30 minutes or until potatoes are done.
    • Uncover. Turn heat to off. Break up potatoes a bit with a spoon or potato masher, leaving some whole if desired (breaking up the potatoes will add to the thickness of the soup).
    • Add ½ cup of the liquid from the pot to a bowl or measuring cup. Whisk in flour until mixture is smooth. Add mixture back to the pot. (This is meant to thicken your soup.)
    • Add cheese and cream and stir. Heat 5 minutes to melt cheese and thicken, stirring often.

    Nutrition

    Calories: 494kcal | Carbohydrates: 28g | Protein: 20g | Fat: 35g | Saturated Fat: 17g | Cholesterol: 103mg | Sodium: 1455mg | Potassium: 569mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1092IU | Vitamin C: 24mg | Calcium: 184mg | Iron: 1mg
    Tried this Recipe? Share it Today!Mention @SavoryWithSoul or tag #savorywithsoul!

    Don't Forget to Pin for Later!

    Pinnable corn chowder image

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      Potato Carrot Leek Soup (quick & hearty)
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    Comments

    1. Connie says

      July 17, 2023 at 8:04 pm

      5 stars
      This is sooo good!! I’m not usually a fan of anything too hot, so I only used one pepper, but still, it was delicious! Thanks for a great recipe!

      Reply
      • Sally says

        July 18, 2023 at 5:26 am

        Thank you for your feedback, Connie - so glad you liked it!

        Reply
    5 from 5 votes (4 ratings without comment)

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    I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my way through each dish.

    More about me →

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