Creamy Missouri Corn Chowder with Smoked Ham

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

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.

Ingredients

• 2 cups fresh corn kernels
• 1 (6 oz) piece smoked ham hock
• 1 large, diced yellow onion
• 1 medium, diced carrot
• 1 large, diced potato
• 1/2 cup heavy cream
• 4 cups chicken broth
• 2 tbsp all-purpose flour
• 1 tsp dill weed
• 1/2 tsp salt
• 1/4 tsp black pepper

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.