Cheesy Creamy Potato and Ham Chowder
Indulge in a bowl of ultimate comfort with this Cheesy Creamy Potato and Ham Chowder, a rich and hearty soup that’s perfect for chilly evenings or cozy family dinners. Bursting with tender golden potatoes, sweet carrots, and savory ham, this chowder achieves its luscious texture with a blend of whole milk, heavy cream, and melted sharp cheddar cheese. Seasoned with hints of paprika and black pepper, and finished with a sprinkle of fresh parsley, each spoonful is a creamy, cheesy delight. Quick and easy to prepare in under an hour, this one-pot chowder is an ideal way to use up leftover ham while satisfying your craving for classic comfort food.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 4 medium, peeled and diced golden potatoes
- 2 medium, peeled and diced carrots
- 2 diced celery stalks
- 2 cups, diced cooked ham
- 1.5 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
Melt the butter in a large stockpot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the diced potatoes, carrots, and celery to the pot, stirring to combine.
Sprinkle the flour over the vegetables, stirring constantly to coat them evenly.
Gradually pour in the chicken broth while continuously stirring to prevent lumps.
Increase the heat to medium-high and bring the mixture to a gentle boil. Reduce the heat to low and simmer, uncovered, for 15-20 minutes, or until the potatoes are tender.
Stir in the diced ham and cook for 5 more minutes to heat through.
Lower the heat and pour in the whole milk and heavy cream. Stir gently until combined.
Add the shredded cheddar cheese one handful at a time, stirring well after each addition until melted and smooth.
Season the chowder with salt, black pepper, and paprika. Adjust the seasonings to taste.
Allow the chowder to simmer on low heat for another 5 minutes, being careful not to let it boil.
Serve warm, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
3806 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 231.8 g | 297% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 919 mg | 306% | |
| Sodium | 13020 mg | 566% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 50.8 g | ||
| Protein | 213.5 g | 427% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2685 mg | 207% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 7310 mg | 156% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
