Cheesy Corn Chowder
This is our family’s favorite from-scratch soup. Loaded with Yukon Gold potatoes, crisp corn kernels, and diced ham, when I make it, my kids—and their friends—come running. Serve with a crusty, whole-grain bread.

Cheesy Corn Chowder
Print RecipeIngredients
In a large pot combine:
- 4 cups chicken stock (or 4 cups water with bouillon paste or cubes to taste)
- 4 cups chopped, peeled Yukon Gold potatoes
- 1 minced onion
- ½ cup finely chopped celery
Cook, covered, over medium heat for 30 minutes or until potatoes are tender, adding a little more water if necessary. Then add:
- 3 tbsp butter
- 2 cups finely chopped ham
- 1½ cups corn kernels (leftover corn on the cob is great for this!)
- 2 cans cream of chicken soup
- 1½ cups extra-sharp cheddar cheese
Let simmer on very low for another 45 minutes to an hour to thicken, stirring occasionally.Just before serving, add:
- 8 ounces sour cream
- Salt and pepper, to taste