Jalapeno Corn Chowder Recipe with Leftover Ham

This jalapeño corn chowder is a comforting, flavorful meal that makes great use of leftover ham. Creamy, cheesy, and full of bright corn and a hint of heat from jalapeños, this chowder is simple to prepare and perfect for family dinners. Serve it with warm biscuits for a satisfying bowl of comfort food.

This recipe keeps the spice level moderate so the jalapeños enhance the flavor without overpowering the chowder. If you prefer more heat, add a pinch of cayenne pepper or an extra jalapeño. The flavors also deepen overnight, so leftovers taste even better the next day.

Quick to make and hugely satisfying, this chowder freezes well and is ideal for repurposing holiday ham or Sunday dinner leftovers. The texture is creamy, with some chunky potato for body, sweet corn for brightness, and sharp cheddar for richness.

What You’ll Need

• 2 tablespoons oil
• 1 medium onion, chopped
• 2 large jalapeño peppers, finely chopped (about 1/3 cup)
• 1 tablespoon garlic, minced (2–3 large cloves)
• 3 cups potatoes, peeled and chopped (about 3 large)
• 4 cups corn, fresh or frozen (if using canned, drain)
• 2 cups cooked ham, chopped
• 4 cups chicken broth or stock
• 1 cup cream or whole milk
• 1 cup shredded sharp cheddar cheese (plus extra for topping)
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons flour (or cornstarch/arrowroot for gluten-free option)

How to Make

1. Heat a heavy pot or Dutch oven over medium heat. Add the oil, then sauté the chopped onion, jalapeños, and minced garlic for about 10 minutes, or until the onion is translucent and soft.

2. While the aromatics cook, peel and chop the potatoes into bite-sized pieces.

3. Add the potatoes, corn, ham, and chicken broth to the pot. Stir, bring to a boil, then reduce the heat to low-medium (a gentle simmer). Cover and cook for about 30 minutes, or until the potatoes are fork-tender.

4. Remove the lid and turn off the heat. Break up some of the potatoes with a spoon or potato masher, leaving some chunks for texture. Mashing a portion of the potatoes will help thicken the chowder naturally.

5. Scoop about 1/2 cup of the hot liquid into a small bowl or measuring cup. Whisk in the flour until smooth, then stir this mixture back into the pot to thicken the chowder. If you prefer a gluten-free thickener, use an equal amount of cornstarch or arrowroot mixed with cold liquid before adding.

6. Stir in the shredded cheddar and cream (or milk). Return the pot to low heat and warm for about 5 minutes, stirring frequently until the cheese melts and the chowder is creamy and slightly thickened. Taste and adjust salt and pepper as needed.

Tips

• Texture: Break up more potatoes for a thicker, creamier chowder or leave more whole chunks for a heartier texture. An immersion blender works well if you want a smoother finish.
• Thickeners: Substitute cornstarch or arrowroot for flour in a 1:1 ratio to keep the recipe gluten-free. Mix with a little cold liquid before adding to the hot pot.
• Corn options: Fresh or frozen corn both work well. If using canned corn, be sure to drain it first to avoid thinning the chowder.
• Cheese: Freshly shredded cheese melts better than pre-shredded varieties, but pre-shredded is fine in a pinch. Use sharp cheddar for bold flavor or try pepper jack, Monterey Jack, or mozzarella for a milder or spicier twist.
• Make-ahead: The chowder often tastes better the next day as the spices and flavors meld. Reheat gently and add a splash of milk if it becomes too thick after refrigeration.

I hope you and your family enjoy this jalapeño corn chowder with leftover ham as much as mine does. It’s a great, flexible recipe that’s easy to scale and customize—perfect for busy weeknights or cozy weekend meals.

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Steak Pasta Soup with Broccoli

Chicken & Wild Rice Soup with Mushrooms

Crock Pot Potato Soup (cheesy & delicious)

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