Creamy Missouri Corn Chowder with Smoked Ham

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting soup featuring locally grown corn, smoky ham, and tender potatoes, perfect for Missouri harvest season. This american-inspired soups ready in about 80 minutes pairs fresh corn kernels, (6 oz) piece smoked ham hock, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 55 min Serves 6 American cuisine 320 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Place the smoked ham hock in a large pot with 4 cups chicken broth and bring to a gentle simmer over medium heat for 30 minutes to infuse flavor.
  2. Step 2: While broth simmers, melt 2 tbsp butter in a separate skillet over medium heat. Add 1 large diced yellow onion and 1 medium diced carrot, cooking for 5 minutes until softened and translucent.
  3. Step 3: Add 1 large diced potato to the skillet with the onions, stirring to coat. Cook for 8 minutes until potatoes are slightly tender, then stir in 2 tbsp all-purpose flour until the mixture forms a paste.
  4. Step 4: Pour the simmering broth with ham hock into the skillet, add 2 cups fresh corn kernels, and bring to a simmer. Cook for 15 minutes until vegetables are tender.
  5. Step 5: Remove the ham hock, shred the meat from the bone, and return it to the pot. Stir in 1/2 cup heavy cream, 1 tsp dill weed, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for 5 minutes until the sauce thickens slightly and coats the back of a spoon.

Frequently asked questions

How long does Creamy Missouri Corn Chowder with Smoked Ham take to make?

Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Creamy Missouri Corn Chowder with Smoked Ham?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.

Can I substitute ingredients in Creamy Missouri Corn Chowder with Smoked Ham?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Creamy Missouri Corn Chowder with Smoked Ham for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Creamy Missouri Corn Chowder with Smoked Ham?

American soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

What others are saying

Related recipes