Stove Top Smoker Smoked Ham and Corn Chowder Recipe

Name: Stove Top Smoker Smoked Ham and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14-½ cup diced bacon; 5 ears corn (lightly smoked in the husk); 2 tablespoons mesquite wood chips, divided; 1 ½ cups smoked ham (diced after smoking); 1 cup diced onion; ½ cup diced celery; ½ cup diced carrot; 1 cup diced green and red bell pepper; 2 large potatoes, peeled and diced small; 1 cup chicken stock; salt & white pepper; 1 bay leaf; cayenne pepper; 4 tablespoons butter; 4 tablespoons flour; 2 cups milk; ½ cup heavy cream (optional)

Servings: persons

14-½ cup diced bacon
5 ears corn (lightly smoked in the husk)
2 tablespoons mesquite wood chips, divided
1 ½ cups smoked ham (diced after smoking)
1 cup diced onion
½ cup diced celery
½ cup diced carrot
1 cup diced green and red bell pepper
2 large potatoes, peeled and diced small
1 cup chicken stock
salt & white pepper
1 bay leaf
cayenne pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
½ cup heavy cream (optional)

1
Render the fat from the bacon over low heat in a saucepan.
2
Place the corn, still in the husk, in the smoker on medium heat, using 1 tablespoon of the mesquite wood chips, for 10 minutes.
3
Remove corn, clean and cut kernals off of the cob.
4
Set aside.
5
Add the remaining tablespoon of mesquite wood chips and smoke the ham for 15 minutes over medium heat.
6
Dice the ham and set aside.
7
When the fat is rendered and the bacon is cooked, remove and reserve.
8
Add butter to pan if more fat is needed.
9
Saute the onion, celery, carrots, and peppers until golden.
10
Add the corn and potatoes.
11
Saute 2 more minutes.
12
Add the ham and chicken stock.
13
Season to taste.
14
Bring to a boil, lower heat, cover and simmer until potatoes are done, about 20 minutes.
15
Meanwhile, prepare the white sauce.
16
Melt butter over medium heat, stir in flour, and cook about 3 minutes, stirring constantly.
17
Whisk in the milk and cook until smooth.
18
Lower heat and cook about 10 minutes.
19
Add to corn mixture for final 5 minutes.
20
Season to taste.
21
Add cream, if desired.

2666

kcal

Calories

185

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 14-½ cup diced bacon, 5 ears corn (lightly smoked in the husk), 2 tablespoons mesquite wood chips, divided, 1 ½ cups smoked ham (diced after smoking), and more.

Yes, Stove Top Smoker Smoked Ham and Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stove Top Smoker Smoked Ham and Corn Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions