Cheddar Ham Chowder Recipe -
Cheddar Ham Chowder Recipe
  • READY IN 50 mins

Cheddar Ham Chowder

Recipe by  

"Delicious, very modifiable chowder. Serve this with a salad and rolls or beer bread. Yum! Consider this a basic recipe that can be modified according to specific tastes and needs. Carrots and celery can be added when cooking the potatoes if desired. Bacon would be delicious in this as well."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    20 mins

    50 mins


  1. Bring water, potatoes, onion, garlic, salt, and pepper to a boil in a large saucepan. Reduce heat, cover with a lid, and simmer until vegetables are just tender, 8 to 10 minutes. Remove saucepan from heat.
  2. Melt butter in a separate large saucepan over medium heat. Stir flour into melted butter until smooth. Gradually stir milk into butter-flour mixture; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 2 minutes.
  3. Stir cream cheese and Cheddar cheese into milk mixture until melted. Pour potato mixture, including liquid, into milk-cheese mixture; add corn and ham. Cook, stirring occasionally, until soup is heated through, 10 to 15 more minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 04, 2014

Mmmmmmmm...Great recipe! I removed the onion and substituted the cheese for a can of Campbell's condensed cheddar. Made it a double batch.

Most Helpful Critical Review
Feb 09, 2014

I'm sorry for the low rating but this was a flop here. It didn't have a ton of flavor & the corn did NOT belong in this. Def would've preferred this as a ham & potato soup without crunchy/chewy kernels of corn to chew, chew, chew.


8 Ratings

Jul 14, 2014

My Grand Daughter loved this! Made it for her birthday as she requested. She is a very picky eater and I was so happy she loved it. I used the Green Giant Steamable Corn with Butter Sauce.

Apr 21, 2014

Angela, the author of this recipe, is right. It's a great base. As she suggested, I added carrots, celery, some ham stock left over from our Easter ham and extra sharp cheddar. I used frozen corn and cooked it a bit before adding to the soup. Also added extra corn and ham. Extra pepper and a little more salt gave it a nice round base. Thank you!

Jan 20, 2014

Delicious! I followed the recipe, though I did use frozen white/yellow sweet corn, as opposed to canned, and I also prepped both pans (the white sauce and the veg) at the same time on different burners to reduce cook time. I also couldn't resist adding 2 tsps of yellow mustard to the white sauce and I'm glad I did; it really worked well. This is a very rich and hearty soup. THANKS for the recipe!

Jan 19, 2014

I absolutely loved this recipe, both easy and delicious. Both my husband and I think it's one of the best soups we've ever had. A perfect winter's night comfort food.


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  • Calories
  • 471 kcal
  • 24%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 83 mg
  • 28%
  • Fat
  • 28.4 g
  • 44%
  • Fiber
  • 2.9 g
  • 11%
  • Protein
  • 21.5 g
  • 43%
  • Sodium
  • 1039 mg
  • 42%

* Percent Daily Values are based on a 2,000 calorie diet.

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