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Cheddar Ham Chowder Recipe
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Cheddar Ham Chowder Recipe

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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 cup: 434 calories, 27g fat (18g saturated fat), 100mg cholesterol, 1237mg sodium, 24g carbohydrate (6g sugars, 2g fiber), 22g 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


Reviews for Cheddar Ham Chowder

AVERAGE RATING
(25)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
VictoriaElaine
Reviewed May. 9, 2016

"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."

MY REVIEW
amybary
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
babyjaimie
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
ehadlington
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
redplover
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
roarkshe
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."

MY REVIEW
RandyRC
Reviewed Apr. 10, 2013

"Very easy to prepare and delicious."

MY REVIEW
pkash
Reviewed Jan. 11, 2013

"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 REVIEW
marrisa_s
Reviewed Dec. 10, 2011

"Excellent!!!!!!"

MY REVIEW
lil momma jenn
Reviewed Jan. 14, 2011

"My whole family loved this. My potatoes had went bad so I had to use shredded potatoes, I also added some peas."

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