Ham and Potato Corn Chowder: A Hearty, Creamy Comfort Soup

Serve the chowder hot with a side of crusty bread or a light salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little extra milk if it thickens too much.
You can freeze the chowder for up to 2-3 months. To reheat, thaw it in the refrigerator overnight and then warm it on the stove.
Variations:

For extra flavor, try adding a diced bell pepper or some sliced carrots along with the potatoes and corn.
Use turkey or chicken in place of the ham for a lighter version.
For a spicy kick, stir in a pinch of cayenne pepper or a dash of hot sauce.
FAQ: Q: Can I make this soup in advance?
A: Yes, Ham and Potato Corn Chowder actually tastes even better the next day as the flavors meld together. It’s a great soup to prepare ahead of time.

Q: Can I use half-and-half instead of whole milk or cream?
A: Yes, half-and-half can be used to achieve a creamy texture without the richness of heavy cream.

Q: Can I make this soup gluten-free?
A: This recipe is naturally gluten-free as it doesn’t require flour for thickening. Just ensure you use a gluten-free broth or stock if necessary.