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Cheddar Ham Chowder Recipe

Cheddar Ham Chowder Recipe photo by Taste of Home

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Life on a farm can get hectic—along with my husband's four brothers, we custom-feed 5,000 head of cattle and grow 5,000 acres of crops. So I often freeze this soup and thaw it for a fast easy meal. Since It's hearty, all I need to add are rolls or bread and a salad. We're expecting an addition to the family spring, who'll join our 19-year-old, 4-year-old and 2-year-old.

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Cheddar Ham Chowder Recipe

Prep: 20 min. Cook: 25 min.

Yield: 6-8 Servings

20 25 45

Ingredients

2 cups water
2 cups cubed peeled potatoes
1/2 cup sliced carrots
1/2 cup sliced celery
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
1 can (15-3/4 ounces) whole kernel corn, drained
1-1/2 cups cubed fully cooked ham

Directions

In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain.
Meanwhile, in a large saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally. Yield: 6-8 servings (2 quarts).

Nutritional Facts 1 serving (1 cup) equals 434 calories, 27 g fat (18 g saturated fat), 100 mg cholesterol, 1,237 mg sodium, 24 g carbohydrate, 2 g fiber, 22 g protein.

Originally published as Cheddar Ham Chowder in Country Woman March/April 1994, p33

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Cheddar Ham Chowder

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(11-16) of 16 reviews

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Reviewed on Nov. 18, 2009 by skipperstrucking

Great taste and easy to make. Good way to use up leftover ham after the holidays. Comfort food on cool days. Serve with biscuits and this is a meal.

Reviewed on Aug. 29, 2009 by skrany

Awesome rainy day soup. I add a little cayenne pepper, maybe a 1/4 tsp. and it adds an additional layer to the flavors. I also puree the vegtables and liquid before adding to the cheese sauce. What a wonderful recipe. Thank you!

Reviewed on Jan. 22, 2009 by Ruthie74

Kids loved it! With 5 of them that's important. I loved it too!!

Reviewed on Jan. 20, 2009 by susannette

Very good, even better the next day.

Reviewed on Dec. 07, 2008 by lydgriffin

This was so good! And so easy!

Reviewed on Nov. 12, 2008 by kmr21

Soooo yummmmy!!!! My husband ate bowl after bowl and couldn't get enough.

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