Cheddar Ham Chowder


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This hearty chowder will fill you up on a chilly winter afternoon.

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  • 2 C. water
  • 2 C. cubed peeled Yukon Gold potatoes
  • 1/2 C. sliced carrots
  • 1/2 C. sliced celery
  • 1/4 C. chopped onion
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 C. butter
  • 1/4 C. all-purpose flour
  • 2 C. half n half
  • 2 C. shredded sharp cheddar cheese (8 oz.)
  • 1 can whole kernel corn, drained (16 oz.)
  • 1 1/2 C. cubed fully cooked ham

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In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the cream all at once; cook and stir until thickened and bubbly. Add cheese and stir until melted. Stir into the undrained vegetables, return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

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