Creamy Chicken and Ham, Corn Chowder That Will Blow Your Mind

By Michael Harris-Arzon, The Simplistic Professional

Soup in bread bowl

When I moved to New York after college, that first winter was utterly brutal.  I mean, I had never experienced cold like that before.  A friend of mine turned me onto corn chowder and it became my new favorite food.  I must have eaten it 3 – 4 times a week that winter.

Like most recipes, my chowder has evolved over the years and now, I couldn’t be happier with the outcome.  Now that we have moved to a warmer climate, I don’t get as many chances to make this amazing meal.  I know, realistically it can be made anytime of the year, but habits are hard to break and I just don’t think about making it unless it’s cold outside.  The kids think this is very funny, by the way.


  • 4 Cups Chicken Broth, Low Sodium
  • 2 Cups Heavy Cream
  • 2 Large Chicken Breasts, Medium Sized Pieces
  • 1 Ham Steak, Medium Size Cubes
  • 2 Large Baking Potatoes, Diced Medium (skin on or off, whichever is your preference)
  • 1 Small Orange Bell Pepper, Deseeded and Diced Small
  • 1 Can Corn
  • 1 Large Yellow Onion, Chopped Medium
  • 2 Cloves Garlic, Minced
  • 1 Tbs Italian Seasoning
  • 2 Tbs Butter, Unsalted
  • Fresh Parsley, Rough Chopped
  • Splash of Olive Oil
  • Pinch of Salt
  • Pinch of White Pepper (If Available), Otherwise Cracked Black Pepper
  • 4-6 Round Loaves of Bread To Use As Bowls


  1. In a large stock pot, add your olive oil and butter, melt over medium-high heat.  Once the butter is melted, add your onions and garlic.  Cook until your onions are translucent (sweated).
  2. Once your onions are sweated, add your chicken and ham pieces.  Cook for about 7-10 minutes, until the chicken is cooked and the ham pieces have started to brown and get crispy along the edges.
  3. Next, add your remaining ingredients, the diced potatoes, can of corn, chicken broth, heavy cream, salt, pepper and Italian seasoning,  Bring to a low boil, stirring occasionally.
  4. Finally, once you have brought your chowder to a low boil, reduce the heat to low / simmer and cook for about an hour, stirring occasionally until the potatoes are cooked through.
  5. While your chowder is simmering, using a serrated knife remove the center of your loaf of bread and cut into medium size chunks for those whom wish to dip into the chowder.
  6. When your chowder is done and you are ready to plate, using a soup ladle fill your bread bowl with the chicken, corn and ham chowder then garnish with your orange bell peppers and a pinch of fresh parsley.
  7. Enjoy this updated classic Corn Chowder with friends and family anytime of the year.


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