Cheddar Ham Chowder Recipe
- 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
- 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).
1 cup: 434 calories, 27g fat (18g saturated fat), 100mg cholesterol, 1237mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 22g protein .
Reviews for Cheddar Ham Chowder
"I love this recipe and have been making it for years when I got it out of Country Woman magazine. It's very satisfying. I use turkey ham instead of regular ham and have substituted colby cheese when I didn't have cheddar."
"Hearty and tasty! The only change I made was I added about a half teaspoon of cayenne pepper to give it more flavor. Will be making this one again."
"I make this frequently, especially when I want to give another family a meal. I use my freezer corn and also add sweet potatoes."
"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."
"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."
"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."
"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."
"Very easy to prepare and delicious."
"I found this recipe [ or a variation of it] years ago in Midwest Living & called Midwest Ham Chowder... I do add 4 X's the onion, & double the carrots & celery & a bit of garlic. Will also add left over veggies [ ie: green beans, broccoli, mexicali corn ] so good & filling. Added note: I cook the butter & flour for just a bit before adding the milk to rid it of the flour taste..... yummy recipe"
"My whole family loved this. My potatoes had went bad so I had to use shredded potatoes, I also added some peas."
"Excellent. My family loved it!"
"great flavor! May need a bit more seasoning than the recipe calls for but overall a great soup."
"Delicious, my whole family loved it!"
"Very hearty chowder"
"This is so easy and so delicious!"
"This is our favorite soup. I've made it dozen's of times and served it often at large gatherings. I've used Ukrainian sausage or cooked bacon instead of ham, both work well. We also like adding califlower with the veggies."
"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."
"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!"
"Kids loved it! With 5 of them that's important. I loved it too!!"
"Very good, even better the next day."
"This was so good! And so easy!"
"Soooo yummmmy!!!! My husband ate bowl after bowl and couldn't get enough."