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Creamy Ham & Corn Soup

My quick and easy soup really hits the spot on a cold winter night (and yes, we do occasionally have those in Arizona). I like to serve it with a salad and hot homemade bread. —Audrey Thibodeau, Gilbert, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    7 servings


  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups fresh or frozen corn
  • 1 cup half-and-half cream
  • 1/3 cup chopped onion
  • 1/3 cup chopped sweet red pepper
  • 1/4 cup plus 3 tablespoons all-purpose flour
  • 1/2 cup cold water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup diced fully cooked ham
  • Snipped fresh dill, optional


  • Combine the broth, corn, cream, onion and red pepper in a large saucepan. Bring to a boil. Combine the flour, water, salt and pepper until smooth; gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in ham.
  • Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Garnish servings with dill if desired.

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Average Rating:
  • pajamaangel
    Apr 22, 2020

    No comment left

    Nov 27, 2015

    I made this and it was AWSOME!!! It did get a little to thick, just added more milk and bullion! U have to try this, u won't regret it!

  • justducky76
    Nov 14, 2015

    This is a keeper for my family. I added minced garlic and saut?ed the peppers, onion and garlic before adding the liquid. Other than adding the garlic, I followed the recipe exactly and it came out with great flavor. I also added some chopped scallions for color. My kids went back for seconds and concluded its better and lighter than my slow-cooker corn chowder (also a TOH recipe). We will make this again.

  • ColleenaG
    Feb 24, 2013

    This soup is good and a different way to use leftover ham. I have made it twice and added garlic and chopped potatoes. This is a keeper.

  • valanddansmith
    Jan 30, 2013

    This was pretty good, but next time I think I will add some garlic to liven it up a little more... Very pretty soup to look at:)

  • cliverson
    Jan 9, 2013

    No comment left