Cheesy Ham Chowder

"This is a wonderful Fall recipe. It came from a "Taste of Home" magazine. It is warm, filling and makes quite a bit. One of our favorite soups!"
 
Download
photo by DeniseBC photo by DeniseBC
photo by DeniseBC
photo by DeniseBC photo by DeniseBC
photo by Chef shapeweaver photo by Chef shapeweaver
photo by truebrit photo by truebrit
Ready In:
55mins
Ingredients:
12
Serves:
10
Advertisement

ingredients

Advertisement

directions

  • In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
  • Drain.
  • In the leftover drippings, saute onion and carrots until tender.
  • Stir in flour until blended.
  • Gradually add milk and water.
  • Bring to a boil.
  • Cook and stir for 2 minutes or until thickened.
  • Add the potatoes, corn, bouillon and pepper.
  • Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
  • Add cheese and ham.
  • Heat until cheese is melted.
  • Stir in bacon.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. A great soup. I made a few changes- omitted the bacon and carrots and used creamed corn instead of regular corn. The soup was quite thick so I had to add a bit more milk. This was a great way to use up some leftover ham!
     
  2. Oh this is a wonderful chowder.... it is hard to believe it was so simple to make, such a perfect combination of flavors. Thank you very much. I always have to use considerably more milk as it is very thick, just add until I get the consistency that I want.
     
  3. This was delicious. I didn't have any bacon, and it still tasted wonderful. A great way to use up leftover ham.
     
  4. I have been making this chowder for several years and my whole family LOVES it! My college girls are so excited when I tell them I am making it for them when they come home! The only thing I change is the amount of bacon (I use less) and I use center cut bacon, since we are not crazy about the fat. This and homemade cornbread are a PERFECT cold-weather meal.
     
  5. This chowder is definitely hearty. A perfect way to use up left over ham. The only deviation I made from the recipe was to add a couple cloves of garlic because my family LOVES gralic. I would also use a sharp cheddar next time. Thanks for sharing - this one is definitely a keeper!
     
Advertisement

Tweaks

  1. This really should be a 4.5 stars because I gave it 5 stars and DH gave it 4. This is really a good soup recipe!! I made it as directed except for using 2 BabyBel cheeses in addition to my sharp cheddar since I was short a bit of cheese, using frozen corn instead of canned, and adding a bit more milk when I added the ham as my soup seemed quite thick at that point. I would recommend dicing your carrot, potato and ham fairly small (at least smaller than I did!) to be done at the 20 minute mark. I had to cook mine a bit longer than that to get the potatoes done, but that was not a big deal. This was a delicious soup served with easy garlic bread for a warm and tasty supper. I think this soup will be even better the next day--I'll update my review to let you know! Made for the Winter 2010 I Recommend Tag Game.
     
  2. Following the lead of other reviewers, I built this serious soup on the stovetop then transferred to my crockpot; ham , bacon & all. I'll add the cheese a few minutes before serving. I tweaked it a little to fit our taste buds & use what I had on hand - a little parsley & paprika for color, threw in a rib of chopped celery, and added some red pepper flakes for zip. Also, I used up some chicken stock in place of the water & bouillon. I tasted as I went (of course ;-). It is top notch! Great texture & flavors. If I hold out until dinner without eating a whole bowl, I am indeed a strong person!
     
  3. Excellent! Excellent! Excellent! I used chicken broth instead of the water & bouillion cubes and added a little more to thin. This is just a SUPERB SOUP!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes