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Cheddar Ham Chowder Recipe
Cheddar Ham Chowder Recipe photo by Taste of Home

Cheddar Ham Chowder Recipe

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5 21
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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. —Ann Heine, Mission Hill, South Dakota
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 6-8 servings

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

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.

Directions

  1. 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.
  2. Meanwhile, in another 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.
  3. 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).
Originally published as Cheddar Ham Chowder in Country Woman March/April 1994, p33

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.

Reviews for Cheddar Ham Chowder

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 8, 2016

"I make this frequently, especially when I want to give another family a meal. I use my freezer corn and also add sweet potatoes."

MY REVIEW
Reviewed Nov. 18, 2015

"Really tasty, but I used frozen southwestern corn, and cayenne pepper to jazz it up. I served it with crescent rolls. My family liked it."

MY REVIEW
Reviewed Jan. 19, 2015

"Love this. So wonderful to take to warm up at work or get cozy on a cold day. I'm definitely saving this one for years to come."

MY REVIEW
Reviewed Dec. 24, 2013

"Excellent cold weather soup! I did saute the onions, carrots and celery first and, as suggested reduced the salt and increased the vegetables. Great base recipe to expand on and froze well for individual meals."

MY REVIEW
Reviewed Oct. 12, 2013

"Yummy, rich and hardy. I recommend starting with half the amount of salt, because by the time you add the ham and cheese it can be pretty salty."

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