Georgetown Bread Basket

Creamy (no cream!) Ham and corn chowder

Servings: 4-6
Category: Soups


3 base options here depending on what’s hanging out in your pantry!


  • 2 cans condensed cream of chicken/cream of potato/cheddar cheese soup OR
  • 1 cube chicken or vegetable boullion OR
  • 2 cups prepared chicken stock (from a can or tetra)
  • 2 Tbs butter/margarine
  • 1 large potato, peeled and chopped roughly
  • 1 small onion, peeled and chopped roughly (optional)
  • 1 clove garlic, minced (optional)
  • 1 -2 cans flakes of ham (diced deli ham/flakes of turkey/chicken are fine, too), drained
  • 1-2 cans creamed corn 
  • 1 cup milk
  • Salt, pepper and shredded cheese to taste (optional)


  • If using onions and garlic, sweat in butter in medium saucepan over medium-low heat until soft but not browned, stirring often, about 5 minutes.  Add chopped potato 
  • If not using onions and garlic, begin here (if using, continue here from above):  In saucepan, over medium low heat, combine base ingredient chosen (PLUS 2 CUPS water if using condensed soup or boullion cube.  If using prepared stock that does not require added water, do not add extra water) 
  • Add milk & creamed corn and bring to a simmer, stirring occasionally to prevent scorching on bottom of pot.  Simmer until potatoes are tender, about 10 mins.  Now, roughly mash with a potato masher.  If texture of soup is too thick for your personal taste, at this point you can check for flavour and add a bit more stock/water/milk
  • Add flakes of ham at the end of cooking (to avoid breaking it up too much while mashing), bring back to simmer and check for seasoning.  Add salt and pepper if needed, and when serving, top with some shredded cheese/chopped green onions, etc. if desired