Creamy Ham and Corn Chowder

Recipe by Julesong
READY IN: 50mins


  • 1
    ham bone, with at least 1 cup of meat remaining on bone
  • water, to cover
  • 4
    tablespoons butter
  • 4
    tablespoons flour
  • 2
    cups milk (whole milk preferred)
  • 1
    cups frozen corn or (15 ounce) can corn
  • 1
    tablespoon dried onion flakes or 1/4 cup freshly minced onion
  • 1 -2
    clove garlic, minced
  • salt and pepper, to taste
  • paprika, to taste


  • On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
  • Place ham bone flat in the bottom of a pot and add enough water to just cover.
  • Simmer over medium heat for 30 minutes.
  • Remove bone and cut off the remaining tender ham meat; set meat aside.
  • Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength.
  • Skim the fat from the broth.
  • Melt butter in a large pan; remove from heat and mix in flour until smooth.
  • Slowly add 1 cup milk, stirring constantly.
  • Return pan to stove and cook on low heat until milk thickens.
  • Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth.
  • Cook on low for about 15 minutes, but do not boil.
  • Add salt, pepper, and paprika to taste.
  • *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder.
  • Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.