Cheesy Ham Chowder
Warm, comforting, and irresistibly creamy, this Cheesy Ham Chowder is the ultimate crowd-pleaser for chilly days. Packed with hearty potatoes, diced ham, and sweet pops of corn, every spoonful is rich in flavor and indulgence. A base of whole milk and heavy cream, thickened to velvety perfection, is elevated by the addition of sharp cheddar cheese for a burst of savory goodness. Aromatic garlic, sautéed onions, and a touch of smoky paprika round out this cozy dish. Ready in just 50 minutes and perfect for feeding a family, this chowder is ideal for a weeknight dinner or a weekend treat. Serve it with crusty bread or a side salad, and don't forget the fresh parsley garnish for a hint of brightness. Keywords: cheesy ham chowder, creamy potato soup, hearty winter recipes, easy family dinner, comforting soups.
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Recipe Information
Ingredients
- 4 tablespoons butter
- 1 medium-sized, diced yellow onion
- 2 stalks, diced celery stalks
- 2 cloves, minced garlic
- 3 medium-sized, peeled and cubed russet potatoes
- 4 cups chicken broth
- 2 cups, cooked and diced ham
- 1 cup frozen corn
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 3 tablespoons, chopped (for garnish) fresh parsley
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion and celery to the pot. Sauté them for 5-7 minutes, or until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the cubed potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 15 minutes, or until the potatoes are fork-tender.
In a small bowl, whisk together the flour and 1/4 cup of the milk until a smooth slurry forms. Set aside.
Add the diced ham and frozen corn to the pot. Stir to combine.
Slowly pour in the remaining milk and heavy cream while stirring. Bring everything to a gentle simmer.
Gradually whisk the flour slurry into the chowder to help thicken it. Cook for 5 more minutes, stirring frequently.
Stir in the shredded cheddar cheese. Allow it to melt completely and blend into the soup.
Add the salt, black pepper, and paprika. Taste and adjust the seasoning if needed.
Remove from heat and ladle the chowder into bowls. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.9 g | 304% | |
| Saturated Fat | 135.6 g | 678% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 8546 mg | 372% | |
| Total Carbohydrate | 266.3 g | 97% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 54.3 g | ||
| Protein | 130.6 g | 261% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 2676 mg | 206% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 7305 mg | 155% | |
*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.
