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Smoky Tomato-Ham Chowder

Spicy Ham and Corn Chowder

  • Author: Isabelle Boucher
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This hearty chowder combines leftover ham with chunks of potato and sweet corn in a smoky tomato broth for a stick-to-your-ribs meal that's perfect for cold winter days.


  • 1 tbsp olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2 medium potatoes, cut into 1/2" cubes
  • 1/2 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/4 tsp hot pepper flakes
  • 1 can (540 ml) diced tomatoes
  • 1/2 cup frozen corn niblets
  • Salt and pepper to taste


  1. In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic and ham. Cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent.
  2. Stir in the broth, potatoes, chili powder, paprika, oregano and hot pepper flakes. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the potatoes are cooked through. Add the tomatoes and corn, and continue simmering for 5 minutes longer to let the flavours blend before serving.


Using Leftover Ham: If you have a leftover ham bone, add it to the pot along with the broth and potatoes, then discard just before serving. It'll add another layer of delicious smoky flavour!

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Soups
  • Method: Stovetop
  • Cuisine: Canadian