Cheddar Ham Chowder

Name: Cheddar Ham Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings (2 quarts).
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 whole milk; 2 cups shredded sharp cheddar cheese; 1 can (15-3/4 ounces) whole kernel corn, drained; 1-1/2 cups cubed fully cooked ham

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

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 whole milk
2 cups shredded sharp cheddar cheese
1 can (15-3/4 ounces) whole kernel corn, drained
1-1/2 cups cubed fully cooked ham

Directions

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.
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.
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.

Nutrition Facts

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

Originally published as Cheddar Ham Chowder in Country Woman March/April 1994

Reviews

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Average Rating:

KerriBalliet

Apr 8, 2018

This is a great recipe and a great way to use leftover ham from Easter. I included the ham bone with the water and vegetables to give it more flavor. I also used smoked cheddar cheese and frozen corn instead of canned. This recipe is a keeper!
Angel182009

Jan 15, 2017

We love cheese in our household. This was perfect for us and easy for me to put together. I may add more vegetables nexterm time.
chris28304

Dec 30, 2016

This wasn't bad but tasted like it was missing something to me. If I made this again I would add more vegetables. I could taste too much cheese over everything else. An easy recipe that one could modify to their liking though.
Ilovematty

Nov 19, 2016

Very tasty even when I eliminated the salt and added reduced /fat free ingredients. Will probably add more veggies next time. Will definitely make again. Thanks for sharing.
keepinyouinstitches

Sep 9, 2016

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.
VictoriaElaine

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.
amybary

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.
babyjaimie

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.
ehadlington

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.
redplover

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.