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Cheesy Ham Chowder

 Cheesy Ham Chowder
This recipe is one of my family's favorites. The chowder is chock-full of potatoes, ham and carrots. I like to make this comforting soup at least once or twice a month during the fall and winter. —Jennifer Trenhaile, Emerson, Nebraska
10 ServingsPrep: 30 min. Cook: 20 min.


  • 10 bacon strips, diced
  • 1 large onion, chopped
  • 1 cup diced carrots
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 1-1/2 cups water
  • 2-1/2 cups cubed potatoes
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 2 teaspoons chicken bouillon granules
  • Pepper to taste
  • 3 cups (12 ounces) shredded cheddar cheese
  • 2 cups cubed fully cooked ham


  • In a Dutch oven, cook the bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels to drain. In the drippings,
  • saute onion and carrots until tender. Stir in flour until blended.
  • Gradually add milk and water. Bring to a boil; cook and stir for 2
  • minutes or until thickened.
  • Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer,
  • uncovered, for 20 minutes or until potatoes are tender. Add cheese
  • and ham; heat until cheese is melted. Stir in bacon. Yield: 10
  • servings.

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Cheesy Ham Chowder (continued)

Nutritional Facts: 1 serving (1 cup) equals 418 calories, 28 g fat (14 g saturated fat), 76 mg cholesterol, 1,056 mg sodium, 21 g carbohydrate, 2 g fiber, 19 g protein.