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Creamy Cheesy Ham Chowder

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Creamy Cheesy Ham Chowder is a comforting, hearty soup that combines smoky ham, tender potatoes, sweet corn, and a rich, cheesy broth. This thick and satisfying chowder is perfect for chilly days, offering a warm and creamy texture with bursts of flavor in every bite. The blend of sharp cheddar, savory ham, and aromatic vegetables makes this dish a family favorite. Whether you’re looking for a quick weeknight dinner or a cozy meal to serve guests, this chowder is sure to hit the spot.

Ingredients

Scale
  • 2 cups cooked ham, diced
  • 4 cups potatoes, peeled and diced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup corn (fresh, canned, or frozen)
  • 3 cups chicken broth
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cups shredded sharp cheddar cheese
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ½ teaspoon salt (adjust to taste)
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for extra depth)
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 2 green onions, sliced (for garnish)

Ingredient Highlights

  • Ham: Use leftover holiday ham or deli ham for convenience. Smoked ham adds the best flavor.
  • Potatoes: Yukon Gold or Russet potatoes work best, as they provide creaminess and hold their shape well.
  • Cheddar Cheese: Sharp cheddar adds bold, cheesy goodness. Feel free to mix in Gouda or Monterey Jack.
  • Heavy Cream & Milk: This combination ensures the chowder is creamy without being overly thick.
  • Corn: Adds a natural sweetness that balances the savory flavors of the ham and cheese.

Instructions

Prepare the Chowder Base

  1. Sauté the Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and garlic, sautéing until soft and fragrant (about 3-4 minutes).
  2. Make the Roux: Stir in the flour and cook for about 1 minute, stirring constantly. This helps thicken the chowder later.
  3. Add the Broth and Potatoes: Gradually whisk in the chicken broth, making sure to dissolve the roux completely. Add the diced potatoes, salt, pepper, smoked paprika, and thyme. Bring to a simmer and cook until the potatoes are fork-tender (about 10-12 minutes).

Add the Ham and Dairy

  1. Stir in the Ham and Corn: Add the diced ham and corn to the pot, stirring well. Let everything simmer for another 5 minutes.
  2. Incorporate the Dairy: Reduce the heat to low and stir in the milk and heavy cream. Do not boil after adding dairy to prevent curdling.
  3. Melt the Cheese: Gradually add the shredded cheddar cheese, stirring continuously until fully melted and smooth.

Final Touches

  1. Adjust Seasonings: Taste the chowder and adjust the salt, pepper, or paprika if needed.
  2. Garnish and Serve: Ladle into bowls and garnish with sliced green onions for a pop of color and freshness.

Nutrition

Find it online: https://herbites.com/creamy-cheesy-ham-chowder/