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Chowder with corn and ham and jalapenos
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4.75 from 4 votes

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!
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course, Soup
Cuisine: American
Servings: 6 servings
Calories: 494kcal
Author: Savory With Soul


  • 2 Tbsp oil
  • 1 medium onion chopped
  • 2 large jalapenos chopped fine (about ⅓ cup)
  • 1 Tbsp 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 tsp salt more to taste
  • ½ tsp black pepper
  • 2 Tbsp flour


  • 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.


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