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Ham Cheddar Chowder Recipe
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Ham Cheddar Chowder Recipe

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4.5 2 3
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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: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 8 servings

Ingredients

  • 3 cups cubed peeled potatoes (1 inch)
  • 2 medium carrots, chopped
  • 2 teaspoons salt
  • 3 cups water
  • 6 tablespoons butter
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 6 tablespoons all-purpose flour
  • 1/2 teaspoon pepper
  • 4 cups whole milk
  • 3 cups shredded cheddar cheese
  • 1 cup cubed fully cooked ham (about 8 ounces)

Nutritional Facts

1 cup: 429 calories, 28g fat (16g saturated fat), 87mg cholesterol, 690mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 19g protein.

Directions

  1. Place first four ingredients in a Dutch oven; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain.
  2. In same pan, heat butter over medium heat; saute onion and celery until tender. Stir in flour and pepper until blended; gradually stir in milk. Bring to a boil, stirring occasionally; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted. Stir in ham and potato mixture; heat through. Yield: 8 servings (about 2 quarts).
Originally published as Ham Cheddar Chowder in Country Extra January 2004, p49


Reviews for Ham Cheddar Chowder

AVERAGE RATING
(3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Liz Crane User ID: 1570374 53296
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
Mrs_T User ID: 941931 53267
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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