Creamy Potato, Ham, & Corn Chowder

It’s the same question after every major holiday. “What do I do with all of my leftovers?” If you are like me and hate to see food go to waste you utilize your freezer and get creative in the kitchen.

I live in Cleveland so the December weather calls for a steaming bowl of creamy, hot comfort soup. I feel better already.

I had leftover ham (not pictured because it was already cooking in the soup), corn, and mashed potatoes I used for this recipe. You could easily substitute turkey for the ham if your family cooked a bird for Christmas feast or it’s the day after Thanksgiving and you aren’t in the mood for a turkey sandwich.


  • 1 Onion (diced)
  • 2 Celery Stalks (Diced)
  • 3-4 Carrots (sliced)
  • 3 Cloves of Garlic (Minced)
  • 2 Cups Leftover Ham (cubed)
  • 7 Cups Chicken Broth
  • 1 Cup Milk/Cream
  • 4 Cups of Russet Potatoes (cubed)
  • 1-2 Cups Leftover Mashed Potatoes
  • 1 Cup Leftover Corn
  • 3 Tbs. Cornstarch
  • salt/pepper to taste


  1. Add about a tablespoon of olive oil to the bottom of a heavy soup pot and sauté the onions, celery, carrots, and garlic for about 5 minutes. Onions will become translucent but not brown.
  2. Add the ham, potatoes, chicken broth, and milk.
  3. Bring to a boil and let simmer for 20 minutes (potatoes should be fork tender by this time).
  4. Add the leftover mashed potatoes and corn and allow to simmer anther 10 minutes.
  5. The soup will still be a bit runny for a creamy soup. Yo can leave like this if you like a thinner soup. It’s still tastes great. However, I decided to thicken it up a bit with cornstarch.
  6. Add 3 Tbs. of cornstarch to a bowl with 1/3 cup of the soup broth and stir until al the cornstarch is incorporated.
  7. Add the cornstarch mixture to the simmering soup and stir. Your soup should thicken at this point.
  8. Serve immediately with sour cream, shredded cheese, and chopped green onions.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.