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 this cheesy potato and ham chowder recipe to warm us up on this damp, dreary day. I served this tasty chowder with some biscuits and a simple salad. This ham and potato chowder was rich, creamy, and cheesy. The ham and bacon gave it a nice salty, smoky flavor, and it was delicious with the biscuit dipped in it. We all, including my daughter’s friend, thought it was a tasty meal.
Cheesy Ham and Potato Chowder
Ingredients:
- 4 slices thick-cut bacon, diced
- ½ yellow onion, diced
- 2 medium carrots, peeled and thinly sliced
- 3 tbsp flour
- 3 cups whole milk
- 1 ½ cups chicken broth
- 3 medium russet potatoes, peeled and diced
- Sea salt and freshly cracked pepper, to taste
- 2 cups ham, diced
- 2 cups sharp cheddar cheese, shredded
Serving:
- Bacon crumbles
- Green onion, sliced
- Sharp cheddar, shredded
How to Make Cheesy Ham and Potato Chowder:
Cook the diced bacon in a large Dutch oven until browned and crispy. Remove the bacon with a slotted spoon and place it on a paper towel. Set aside for serving.
Remove all but about 2 tbsp of bacon grease from 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 cook, stirring constantly, for 2 minutes.
Slowly whisk in the milk and chicken broth.
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 salty!!
Simmer, making sure it doesn’t boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender.
Blend a cup or two of the soup mixture with an immersion blender or blender to your desired consistency, OR leave as is.
Add the cheese and ham, then stir to combine.
Simmer for a few minutes, then taste and re-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.
Equipment
Ingredients
- 4 slices thick-cut bacon diced
- ½ yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 3 tbsp flour
- 3 cups whole milk
- 1½ 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
Serving:
- Bacon crumbles
- Green onion, sliced
- Sharp cheddar, shredded
Instructions
- Cook the diced bacon in a large Dutch oven until browned and crispy. Remove the bacon with a slotted spoon and place it on a paper towel. Set aside for serving.Â
- Remove all but about 2 tbsp of bacon grease from 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 cook, stirring constantly, for 2 minutes.
- Slowly whisk in the milk and chicken broth into 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 salty!!
- Simmer, making sure it doesn't boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender.
- Blend a cup or two of the soup mixture with an immersion blender or a blender to your desired consistency, OR leave as is.
- Add the cheese and ham, then stir to combine.Â
- Simmer for a few minutes, then taste and re-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!