Creamy Cheddar Ham and Potato Chowder
Warm up on a chilly fall evening with this delightful Creamy Cheddar Ham and Potato Chowder. Inspired by a classic recipe from 'Taste of Home' magazine, this chowder is packed with delicious flavors and textures. The combination of smoky bacon, tender potatoes, sweet corn, and hearty chunks of ham makes it a filling and satisfying dish. With each spoonful, you'll experience the rich creaminess of sharp cheddar cheese blended into a savory broth. Perfect for family gatherings or a comforting weeknight dinner, this chowder serves a crowd, ensuring everyone leaves the table satisfied. Pair it with crusty bread for a complete meal that will quickly become a favorite in your household.
10
Servings
250
Calories
12
Ingredients
Ingredients
Bacon
10 slices (diced)
Onion
1 large (chopped)
Carrot
1 cup (diced)
Flour
3 tablespoons (none)
Milk
3 cups (none)
Water
1 1/2 cups (none)
Corn
1 (15 ounce) can (drained)
Chicken Bouillon
2 teaspoons (none)
Cheddar Cheese
3 cups (shredded)
Cooked Ham
2 cups (chopped)
Potatoes
2 1/2 cups (cubed)
Pepper
to taste (none)
Instructions
1
In a large Dutch oven or soup pot, cook the diced bacon over medium heat until it is crispy, about 5-7 minutes. Use a slotted spoon to remove the bacon and drain it on paper towels.
2
In the remaining bacon drippings, add the chopped onion and diced carrots. Sauté for 4-5 minutes, or until the vegetables are tender.
3
Sprinkle the flour over the sautéed vegetables, stirring until well blended. Cook for an additional minute to remove the raw flour taste.
4
Gradually whisk in the milk and water. Bring the mixture to a boil, then reduce heat and cook while stirring for 2 minutes or until the chowder has thickened.
5
Add the cubed potatoes, drained corn, chicken bouillon, and pepper. Stir everything together, then reduce heat and let it simmer uncovered for 20 minutes, or until the potatoes are tender.
6
Once the potatoes are tender, stir in the shredded cheddar cheese and chopped ham. Continue cooking on low heat until the cheese is melted and well incorporated.
7
Finally, add the crispy bacon back into the chowder, stirring to combine. Adjust seasoning with additional pepper if desired, and serve warm.
Nutrition Information
15g
Fat
18g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Cheddar Ham and Potato Chowder?
It is a rich and comforting soup featuring smoky bacon, tender potatoes, sweet corn, hearty ham, and sharp cheddar cheese in a creamy milk-based broth.
How many servings does this recipe yield?
This recipe makes approximately 10 servings.
What are the nutritional facts for one serving?
Each serving contains 250 calories, 15g of fat, 18g of carbohydrates, and 15g of protein.
How should I prepare the bacon?
Diced 10 slices of bacon and cook them in a large Dutch oven over medium heat for 5-7 minutes until crispy.
What do I do with the bacon drippings?
Keep the drippings in the pot to sauté your onion and carrots for added flavor.
How long should I sauté the vegetables?
The chopped onion and diced carrots should be sautéed for about 4-5 minutes until they are tender.
What is the purpose of the flour in this recipe?
Flour acts as a thickening agent. It is sprinkled over the sautéed vegetables and cooked for a minute to remove the raw taste before adding liquids.
What liquids are used for the chowder base?
The base uses 3 cups of milk and 1 1/2 cups of water.
Should the corn be drained?
Yes, use one 15-ounce can of corn and ensure it is drained before adding it to the pot.
What provides the savory chicken flavor?
The recipe calls for 2 teaspoons of chicken bouillon added to the liquid mixture.
How long do the potatoes need to cook?
Simmer the potatoes in the mixture for 20 minutes, or until they are tender.
When do I add the cheese and ham?
Stir in the shredded cheddar cheese and chopped ham after the potatoes have become tender.
What type of cheese is recommended?
The recipe specifies 3 cups of shredded cheddar cheese for a rich, sharp flavor.
Is the bacon added back into the soup?
Yes, the crispy bacon is added back into the chowder at the very end to maintain some of its texture.
What size should the potatoes be cut?
The potatoes should be cubed into bite-sized pieces for even cooking.
Can I adjust the seasoning?
Yes, you can add pepper to taste at the end of the cooking process.
What kind of pot is best for this recipe?
A large Dutch oven or a heavy soup pot is recommended for even heat distribution.
How do I prevent the cheese from clumping?
Stir the cheese in on low heat once the soup is already hot and thickened to ensure it melts smoothly.
Is this chowder a good meal for fall?
Yes, it is specifically described as a delightful meal for chilly fall evenings.
What should I serve with this chowder?
It pairs perfectly with crusty bread for a complete and satisfying meal.
Can I use frozen corn?
While the recipe calls for canned corn, you can substitute frozen corn as long as it is thawed or adjusted for cooking time.
Does this recipe include salt?
The recipe relies on the bacon, chicken bouillon, ham, and cheese for saltiness, only specifically listing pepper to taste.
What is the prep for the carrots?
The carrots should be diced to yield 1 cup.
How much milk is required?
The recipe requires 3 cups of milk.
How much ham do I need?
You will need 2 cups of chopped cooked ham.
Is the chowder simmered covered or uncovered?
The recipe states to simmer the mixture uncovered for 20 minutes.
What is the source of inspiration for this recipe?
It was inspired by a classic recipe from 'Taste of Home' magazine.
How much flour is used?
The recipe uses 3 tablespoons of flour.
What is the first step of the instructions?
The first step is cooking the diced bacon until crispy and then draining it on paper towels.
Is this a good recipe for large families?
Yes, with 10 servings, it is designed to serve a crowd or provide leftovers.