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
Nov 11, 2014

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!

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.


14 Ratings

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!

Jun 13, 2015

This tasted wonderful though personally I would have added a bit let cream cheese, it's a little over powering. I know I'll be making it again in the near future.

Feb 03, 2015

We liked a lot, but I put more corn and ham in it than recipe called for.

Jan 05, 2015

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!

Dec 02, 2014

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.

Oct 24, 2014

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.


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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
  • 975 mg
  • 39%

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

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