Cheesy Ham and Potato Chowder
Today was cold and rainy which is the perfect excuse to make comfort food for dinner. I had a bit of Easter ham to use up so I decided to make a cheesy potato and ham chowder to warm us up on this damp and dreary day. I planned to serve this chowder with some homemade buttermilk biscuits but sadly they turned out to be more like hockey pucks and were completely inedible. Thank goodness I had a spare loaf of par-cooked bread I could bake! You win some, you lose some. Thankfully, this chowder was a winner! It was rich, creamy, and cheesy. The ham and bacon gave it a nice salty flavor and it was delicious with bread dipped in it. We all, including my daughter’s friend, thought it was tasty.
How to Make Cheesy Ham and Potato Chowder
Cook the diced bacon in a Dutch oven or pot until crispy. Remove the bacon with a slotted spoon and place it on a paper towel.
Remove all but about 2 tbsp bacon grease in the dutch oven. Add the onion and carrots and cook, stirring often, for a few minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the flour and stir until well combined. Cook, stirring often, for 2 minutes. Slowly add the milk and chicken stock to the Dutch oven. Add the potatoes and season with freshly cracked black pepper and a touch of salt. Side Note: Be careful with salt! The sharp cheddar, ham, and bacon bits are all super salty!!
Simmer, making sure it doesn’t boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender. Blend with an immersion blender to your desired consistency OR leave as is. Add the cheese and ham then stir to combine. Allow to simmer for another few minutes then taste; season with sea salt and freshly cracked pepper, if needed. Ladle into bowls then top with bacon bits, green onion, and a little more shredded cheese. Serve and enjoy.
Ingredients
- 4 slices thick-cut bacon diced
- ½ sweet yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 3 tbsp flour
- 3 cups whole milk 2% is fine too
- 1 ½ cups chicken broth
- 3 medium russet potatoes peeled and diced
- Sea salt and freshly cracked pepper to taste
- 2 cups diced ham
- 2 cups sharp cheddar cheese shredded
Instructions
- Cook the diced bacon in a Dutch oven or heavy pot until crispy.
- Remove the bacon with a slotted spoon and place it on a paper towel.
- Remove all but 2 tbsp bacon grease in the dutch oven.
- Add the onion and carrots and cook, stirring often, for a few minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the flour and stir until well combined.
- Cook, stirring often, for 2 minutes.
- Slowly add the milk and chicken stock to the Dutch oven.
- Add the potatoes and season with freshly cracked black pepper and a touch of salt.
- Side Note: Be careful with salt! The sharp cheddar, ham, and bacon bits are all super salty!!
- Simmer, making sure it doesn't boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender.
- Blend with an immersion blender to your desired consistency OR leave as is.
- Add the cheese and ham then stir to combine.
- Allow to simmer for another few minutes then taste; season with sea salt and freshly cracked pepper, if needed.
- Ladle into bowls then top with bacon bits, green onion, and a little more shredded cheese.
- Serve and enjoy.
Looks delicious Pam and my kind of potato soup. Bev likes just potatoes in hers then toppings added, but I like to cook everything in the soup (including the bacon). I like your ham and carrot additions.
It’s rather cold over here too. This is a perfectly delicious and comforting soup that I would love too.
That is a bowl of soup. I would some of this. Have to save your recipe for the next time I bake a ham.
I made myself a lot of soups when I had my latest bout of dental work (root canal plus other fillings, followed by a crown), and my favorites are cream based without a doubt. This is a great spin on a classic chowder!