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Cheddar Ham Chowder

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
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    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 2% 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.

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Reviews

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Average Rating:
  • partnersincooking
    Sep 6, 2020

    My kids, husband, and mother love this soup. Filled with vegetables. Freezes well. We make tripe batches of the soup (throw in a few extra veggies) and freeze it up . Love it and good for using up ham.

  • tennis-twin
    Apr 28, 2019

    This was a great starting recipe - I added some chicken bouillon and garlic powder (per another recipe I saw on taste of home). Delicous!! Used Shoepeg corn.

  • Carol Adolphsen
    Jan 27, 2019

    This soup was fantastic! I enjoyed it so much, that I shared it with a friend and her husband. Not only did I love it, but my friend's husband, who doesn't eat leftovers, ate it every day after that until it was gone! If I could've given it 10 stars, I would've.

  • Rahnee64
    Sep 30, 2018

    I made this, with some simple changes(family preferences). I used mushrooms, instead of celery. And also replaced the corn with peas. Yum.

  • 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.