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Ham Cheddar Chowder

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. —Ruth Protz, Oshkosh, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (about 2 quarts)

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)

Directions

  • Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain.
  • Meanwhile, in a Dutch oven, 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 over low heat.
Health Tip: This swap saves calories and fat in a lot of different recipes: Reduce the amount of cheese and switch to a more flavorful variety, like sharp cheddar in this case.
Nutrition Facts
1 cup: 429 calories, 28g fat (16g saturated fat), 87mg cholesterol, 690mg sodium, 27g carbohydrate (8g sugars, 2g fiber), 19g protein.

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Reviews

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Average Rating:
  • gunslinger
    Feb 12, 2020

    Delicious! It makes a thick soup, but if you want it thinner just stir in more milk to desired consistency.

  • Michelle
    Jan 6, 2020

    If you like it REALLY thick this recipe is for you. I loved the simplicity of the recipe and all the ingredients however it was just way too thick for us. It reminded me of a very thick cheese sauce with veggies and ham. If I make this again I would 1/2 the amounts of butter and flour.

  • ms11145
    Nov 10, 2018

    I fixed this in my IP so I cooked it a tad different than written to accommodate. I did add a can of corn and a few drops of tobasco sauce. Yum.

  • Angel182009
    Nov 17, 2017

    My favorite ham chowder now. I'll definitely be making this for the long winter months to come. I may have added a little more cheese than the recipe called for.

  • rena 55
    Oct 22, 2017

    Soups are my go-to meals in the winter time. This one will be in the rotation. Thick, creamy and comforting!

  • Liz Crane
    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!!

  • Mrs_T
    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.