Recipe by Angela
"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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peeled and cubed potatoes
salt and ground black pepper to taste
1 (8 ounce) package
low-fat cream cheese
shredded sharp Cheddar cheese
1 (15 ounce) can
1 1/2 cups
cubed fully cooked ham
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!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheddar Ham Chowder
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 255
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