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This soup is frequently made at our house, regardless of the time of year. However, it REALLY hits the spot on a brisk fall or chilly winter day!

It has taken a few years to perfect this soup but it has been worth it!  The Dizzy Pig Happy Nancy Seasoning is key here, so don't leave it out! You can use sweet potatoes in here instead of regular potatoes if you prefer but we love it best just as written.

The beauty of this soup is it is about 10 minutes of actual work and then it can simmer on the stove for as long as you need it to.  Give it at least 30 minutes of cooking and the occasional stir but any more time after that is just extra flavor melding :) 

Also this soup makes a pretty large batch, easily 8-10 servings depending on big your soup bowls are!  You can divide the recipe in half but that's a lot of math - I would recommend just freezing the leftovers in individual mason jars for packing in lunches later.  Trust me, future you will appreciate that!

Ham, Potato & Corn Chowder
40 minutes total (30 minutes cook • 10 minutes prep)
  • 1 cup salted butter
  • 1 cup all purpose flour
  • 2 tsp Dizzy Pig Happy Nancy Seasoning
  • 1 tsp salt
  • pinch ground black pepper
  • 1 10.5oz can cream of celery soup
  • 1/2 cup sour cream
  • 2 cups milk (I use 2%)
  • 6 cups chicken broth
  • 1 32 oz bag frozen diced hash brown potatoes
  • 2 lbs ham steaks, cubed into 1/2 cubes
  • 1 16oz bag frozen corn kernels
  • 8oz shredded Tilsit Cheese (see note!)

In a large saucepan, melt butter over medium heat.  Whisk in flour, Dizzy Pig Happy Nancy, salt and ground black pepper until mixture is smooth and has formed a roux.  Cook for a couple minutes, stirring constantly.

Next, whisk in cream of celery soup and the sour cream into the roux.  Once these are incorporated, whisk in the milk, pouring slowly, to keep the mixture as smooth as possible.  Follow this process for the chicken broth so you have a smooth soup base.

Lastly, add in the diced potatoes, ham cubes, corn and shredded cheese.  Mix all together and cook over medium low heat for at least 30 minutes.  Serve hot and enjoy!



We love using Vermont Farmstead Brickhaus Tilsit for this soup, but if you can't find that, my best substitute reco would a Havarti cheese as it has a similar creaminess and flavor.

1 Comment
1 Comment


Jan 11, 2024, 12:04 AM

I bought the Ham, Potato, and Corn soup already prepared. It was in the freezer at the 100 Walden store. A cold wind was howling outside and I thought, oh man, this is going to taste good tonight. I was not disappointed. It was absolutely delicious and simple to prepare. There is even enough left over for another meal. More please.

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