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Quick and Easy Chicken and Ham Corn Chowder

Rated as 4 out of 5 Stars

"This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot."
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Ingredients

35 m servings 311 cals
Original recipe yields 6 servings

Directions

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  1. Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
  2. Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.

Footnotes

  • Cook's Notes:
  • You can use any type of cooking oil in place of the bacon drippings, but the bacon fat gives an extra layer of flavor.
  • Frozen hash brown-style potatoes can be used in place of the potatoes for even easier preparation.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 311 calories; 11.5 g fat; 34.8 g carbohydrates; 20.6 g protein; 54 mg cholesterol; 806 mg sodium. Full nutrition

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Reviews

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I had some leftover ham and chicken in the frig so this recipe was a perfect fit. I made it with chicken broth that was seasoned with roasted veggies and herbs. Overall the soup was satisfacto...