Recipe by David N Angela Ferber
"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
This received a rare all family (of 5) approval! Even my pickiest went back for more. I doubled the recipe and based on what I had on hand used both shredded cheese and Campbell's cheesy soup. I also only had one package of cream cheese for the double recipe, but there was no lack of creamy flavor. Will definitely make again!
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!
We liked a lot, but I put more corn and ham in it than recipe called for.
We loved it! Although, to start off, I always saute my vegetables (potatoes, onions, garlic) in butter. I think it makes the soups taste better. Then I followed the recipe and absolutely loved it!
Oh my gosh so good. I followed the recipe pretty close minor changes adjusted to my liking. It was th perfect soup. Used the ham leftovers from thanksgiving. And a little corn juice. Very good thanks for the share.
This hit the spot on a cool October evening. I chose not to peel the potatoes, I just scrubbed them and cubed them. The optional diced carrots and celery were added. I didn't measure them, just added a nice amount to the mix. I had to add additional milk as it was so thick you could have eaten it with a fork. I didn't measure it, I just added a small amount at a time until it reached the consistency I was looking for. The recipe doesn't say if you should drain the corn or not. Because of the thickness, I did not drain the corn. Served this with a few slices of crusty beer bread and we had an enjoyable dinner.
Mmmmmmmm...Great recipe! I removed the onion and substituted the cheese for a can of Campbell's condensed cheddar. Made it a double batch.
* 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: 471
** Calories from Fat: 255
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