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

Ham Cheddar Chowder Recipe

Publisher Photo
Living in Wisconsin, I like to make dishes featuring cheese, and this chowder is one of my favorites. It makes a great meal served with salad greens and rye rolls.
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 8 servings

Ingredients

  • 3 cups water
  • 3 cups cubed peeled potatoes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1 medium onion, chopped
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 tablespoons butter
  • 6 tablespoons all-purpose flour
  • 4 cups whole milk
  • 3 cups (12 ounces) shredded cheddar cheese
  • 1 cup cubed fully cooked ham

Nutritional Facts

1 serving (1 each) equals 417 calories, 26 g fat (17 g saturated fat), 94 mg cholesterol, 1,238 mg sodium, 28 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  1. In a large saucepan, bring water to a boil. Add the potatoes, carrots, celery, onion, salt and pepper. Reduce heat. Cover and simmer for 20 minutes or until vegetables are tender; drain and set vegetables aside.
  2. In same pan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Add ham and reserved vegetables. Cook on low until heated through. Do not boil. Yield: 8 servings (about 2 quarts).
Originally published as Ham Cheddar Chowder in Country Extra January 2004, p49

Nutritional Facts

1 serving (1 each) equals 417 calories, 26 g fat (17 g saturated fat), 94 mg cholesterol, 1,238 mg sodium, 28 g carbohydrate, 2 g fiber, 18 g protein.

Reviews for Ham Cheddar Chowder

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 3, 2012

"I would make this again. It did get really thick at end so I added half n half. Whole family liked this. Which is very rare!!"

MY REVIEW
Reviewed Jan. 21, 2012

"I have made this recipe many times and it is a favorite, especially with my husband. I usually cut the cheese down to 2 cups and cut the milk down to 3 cups. I put this together a bit differently in that I don't drain the vegetables and I eliminate the butter (and the step of making the white sauce) by mixing the flour with the milk and stirring it into the boiling vegetables. I shake the flour and milk together in one of those Tupperware® shakers. If preferred, one could substitute 3 Tablespoons of cornstarch for the flour.

A very hearty, delicious soup. One could accompany it simply with bread or crackers and maybe some raw vegetables."

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