Ham Potato and Corn Soup

Name: Ham Potato and Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 Tablespoons butter; 1/2 small onion (diced); 2 carrots (chopped bite size); 2 garlic cloves (minced or chopped); 1/4-1/2 teaspoon cajun seasoning (amount depending on tastes, can always add more later); 1 teaspoon dried thyme; 1/4 cup flour; 3 1/2 cups chicken broth; 2 cups milk (or fat free half and half); 1 1/2 pounds potatoes (diced small and optionally peeled); 8 oz ham (diced ); 1 cup corn; salt and pepper; cooked bacon pieces; cheddar cheese

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If you’re craving something warm, hearty, and incredibly satisfying, this Ham, Potato, and Corn Soup is a must-make! It’s one of our absolute favorites—comfort food at its finest. With tender potatoes, sweet corn, and savory chunks of ham, every bite is creamy, flavorful, and feels just like home.

What makes this soup extra special is the balance of flavors—the creamy base is rich without being heavy, and the seasoning is just right. It’s the perfect recipe to cozy up with on a cool, crisp day, whether you're feeding the family or just need a comforting bowl for yourself.

Overhead view of ham, potato, and corn soup topped with shredded cheese and crispy bacon — Warm, hearty ham and potato soup topped with melty cheese and crispy bacon—comfort food at its best!

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Ingredients
Instructions
Equipment
Storage
Top Tip
FAQs
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Ingredients

butter
onion
carrots
garlic
cajun seasoning
thyme
flour
chicken broth
milk (or cream)
potatoes
ham
corn
salt and pepper
Bacon and cheese for topping

See exact quantities in recipe below

Instructions

To begin, heat the butter in a large saucepan over medium-high heat. Once melted, add the chopped onions and carrots, and cook them until they’re tender—this usually takes about 8 to 10 minutes. Next, stir in the minced garlic, Cajun seasoning, thyme, and flour. Let this mixture cook for another 2 to 3 minutes, just until the flour is lightly browned and aromatic.

Then, slowly pour in the broth, making sure to scrape up any browned bits from the bottom of the pan as you go—this adds extra flavor. Stir in the milk and diced potatoes, then bring everything to a gentle boil. Once boiling, reduce the heat and let the soup simmer until the potatoes are fork-tender, about 10 to 12 minutes.

After that, stir in the ham and corn, and cook just until everything is heated through. Finish by seasoning the soup with salt and pepper to taste. For serving, ladle the soup into bowls and top with crispy bacon and shredded cheese if desired.

Tip: If you prefer a thicker, more chowder-like consistency, simply reduce the broth to 2 cups instead of the full amount.

See recipe in action below!

Equipment

If you do not own a good heavy dutch oven style pot this is your nudge to grab one now! Here is are two links to favorites of mine. HERE and HERE.

Storage

I love having this sound for left overs! Put into a warmed thermos and send with your kids to school! They will love it! And it is hearty and filling, so everyone including mom is happy. Just store in an airtight container in the fridge for 3-4 days. I love these glass bowls for left over soups and stews.

Close-up overhead view of creamy ham and potato soup with melted cheese and bacon on top — A closer look at this creamy, flavor-packed soup loaded with ham, potatoes, corn, and all the toppings.

Top Tip

Fry up bacon pieces first for the garnish and use a little of that grease to sauté the onion and carrots....YUM!

FAQs

Can I make this thick like a chowder?

YES! I love chowders. Just reduce the broth to 2 cups.

Do you warm the ham first?

I actually warm mine, but you can add it in cold. It will warm in the soup (as long as it is fully cooked it is fine) I like a little crisp on my ham pieces so I cook them for a couple minutes in the pan before frying the bacon.

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Desserts!

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5 from 1 vote