Go Back
+ servings

Cheesy Ham and Potato Chowder

Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Soup
Servings: 8
Author: Pam - For the Love of Cooking


  • 4 slices thick cut bacon diced
  • 1/2 sweet yellow onion diced
  • 2 medium carrots peeled and thinly sliced
  • 3 tbsp flour
  • 3 cups whole milk 2% is fine too
  • 1 1/2 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


  • Cook the diced bacon in a Dutch oven or heavy pot until crispy.
  • Remove the bacon with a slotted spoon and place 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.