The best soups come together when you’re trying to use up what’s in the fridge.

That jar of leftover ham from Sunday dinner. Those cans of butter beans you bought on sale and forgot about. A bag of frozen corn that’s been taking up freezer space.

Throw them all together with some potatoes and a shake of Old Bay, and you’ve got something that tastes like you planned it all along.

This chowder walks the line between hearty bean soup and creamy chowder. The butter beans break down just enough to thicken the broth naturally, while the ham adds that smoky, salty backbone that makes you go back for seconds.

Why You’ll Love This Recipe

This isn’t your grandmother’s ham and bean soup (though she’d probably approve).

The addition of corn and Old Bay gives it a coastal twist that sets it apart from the usual smoky, thick bean soup you’re used to.

It comes together in one pot, which means less cleanup and more time to actually enjoy your dinner.

The butter beans are creamier and more refined than traditional navy beans, giving you that velvety texture without needing to add cream.

You can make it with leftover holiday ham or pick up a ham steak from the grocery store. Either way, it’s budget-friendly and feeds a crowd. The leftovers actually get better the next day when all the flavors have had time to meld together.

Ingredients

2 tablespoons butter
1 medium onion, diced
2 celery stalks, diced
3 cloves garlic, minced
3 cups diced cooked ham
3 medium Yukon Gold potatoes, peeled and diced (about 1 pound)
2 (15-ounce) cans butter beans, drained and rinsed
1½ cups frozen corn
4 cups chicken broth
1 cup whole milk
2 teaspoons Old Bay seasoning
1 teaspoon dried thyme
½ teaspoon black pepper
2 bay leaves
Salt to taste
Fresh parsley for garnish

Instructions

Melt the butter in a large pot or Dutch oven over medium heat. Add the onion and celery, cooking for about 5 minutes until softened. Stir in the garlic and cook for another minute until fragrant.

Add the diced ham to the pot and cook for 2-3 minutes, stirring occasionally. The ham will release some of its smoky flavor into the vegetables.

Pour in the chicken broth and add the potatoes, butter beans, corn, Old Bay seasoning, thyme, black pepper, and bay leaves. Bring everything to a boil, then reduce the heat to medium-low and let it simmer.

Let the soup simmer uncovered for about 20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. Some of the butter beans will start to break down and thicken the broth naturally.

Use a potato masher or the back of a wooden spoon to gently mash about a third of the soup against the side of the pot. This creates a creamier texture while still leaving plenty of whole beans and chunks of potato.

Stir in the milk and let the chowder heat through for another 2-3 minutes. Don’t let it boil once you’ve added the milk, or it might curdle. Taste and add salt if needed—the ham and Old Bay are already salty, so you might not need much.

Remove the bay leaves and ladle the chowder into bowls. Garnish with fresh chopped parsley and serve with crusty bread or oyster crackers.