When the weather gets chilly or you’re craving something warm and satisfying, nothing beats a bowl of homemade soup. This Creamy Potato, Corn, and Ham Soup is packed with tender potatoes, sweet corn, savory ham, and colorful vegetables in a rich, flavorful broth.
It’s an easy, comforting recipe made with simple ingredients that come together to create a delicious family meal. Serve it with warm crusty bread, homemade biscuits, or toasted rolls for a cozy lunch or dinner everyone will love.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, chopped
- 3 medium potatoes, peeled and cut into cubes
- 2 cups cooked ham, diced
- 2 cups sweet corn kernels, fresh, frozen, or canned and drained
- 4 cups chicken broth
- 1 cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt, to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
Step 1: Sauté the Vegetables
Melt the butter in a large soup pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery. Cook for about 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the minced garlic and cook for another 30 seconds until fragrant.
Step 2: Add the Potatoes and Ham
Stir in the diced potatoes and cooked ham. Add the dried thyme and black pepper, mixing well to coat the ingredients with the seasonings.
Pour in the chicken broth and stir everything together.
Step 3: Simmer Until Tender
Bring the soup to a gentle boil, then reduce the heat to low.
Cover partially and simmer for approximately 15–20 minutes, or until the potatoes and carrots are fork-tender.
Stir occasionally to prevent the ingredients from sticking to the bottom of the pot.
Step 4: Add the Corn
Stir in the sweet corn and continue simmering for another 5 minutes.
If using canned corn, drain it before adding. Frozen corn can be added directly to the pot.
Step 5: Make the Creamy Base
In a small bowl, whisk the flour with a little of the milk until smooth.
Gradually stir in the remaining milk, then pour the mixture into the soup while stirring continuously.
Allow the soup to simmer gently for 3–5 minutes, until it begins to thicken.
Step 6: Add the Cream
Reduce the heat to low and stir in the heavy cream.
Warm the soup for another 2–3 minutes without allowing it to boil vigorously. Taste and adjust the salt and pepper as needed.
For a thicker texture, gently mash a few potato pieces against the side of the pot and stir them back into the soup.
Step 7: Garnish and Serve
Ladle the hot soup into bowls and garnish with fresh parsley and a little extra black pepper.
Serve immediately with crusty bread, warm biscuits, or crackers for a comforting homemade meal.
Tips for the Best Potato, Corn, and Ham Soup
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