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This ham and potato chowder is a warm, comforting meal that's great on cold nights. It's creamy, packed with tender spuds, smoky ham, and melty cheddar all mixed in a smooth broth.
I threw this together one night with some leftover ham and it quickly turned into my go-to when I want something filling but straightforward.
Ingredients
- Half a cup diced onion: yellow onions add a nice sweet touch and flavor base
- One and a half cups cooked ham, diced: leftover or deli ham works well for that smoky taste
- Four cups chicken broth: homemade is best but store-bought is fine
- Four cups diced potatoes: Russets or other starchy types get the soup thick and creamy
- One cup milk: whole milk keeps things creamy without being heavy
- Two tablespoons all-purpose flour: used to make the soup nice and thick when cooked
- Two cloves minced garlic: fresh ones have the best flavor, avoid jarred if you can
- One cup shredded cheddar cheese: sharp cheddar is great for flavor and melts smoothly
- Two tablespoons butter: helps cook the aromatics and adds richness
- Salt and black pepper to taste: add as you like to balance the flavors
How To Make It
- Start The Flavor:
- In a big pot, melt the butter over medium heat. Add the onion and garlic and cook gently until the onion is soft and clear, about three minutes. This makes a tasty base and tones down the garlic.
- Whip Up The Roux:
- Sprinkle the flour on the softened veggies and stir for one minute. This cooks off the raw flour taste and thickens the soup.
- Add Broth And Potatoes:
- Pour in the chicken broth slowly, whisking so no lumps form. Bring to a boil, then add the potatoes. Let it cook until the potatoes are tender, about 15 to 20 minutes. This releases starch that helps thicken the soup.
- Add Ham And Milk:
- Mix in the ham and then the milk. Turn the heat down and simmer for 10 minutes so flavors blend without the milk curdling.
- Stir In Cheese And Season:
- Add cheese bit by bit, stirring until it melts and the soup is smooth. Then taste and add salt and pepper until it’s just right.
- Dish It Out:
- Serve hot with extras if you want like more cheese or some chopped green onion for a fresh kick.
Cheddar is my favorite part because it adds a nice sharpness and creamy texture that makes the soup feel special. I remember making it for a family dinner and everyone came back for seconds, turning it into a family fave.
Storage Tips
You can keep this soup in the fridge for up to three days. Let it cool first then put it in a sealed container. Reheat slowly on the stove and add a splash of milk or broth if it gets too thick. Try not to microwave it too hot or the milk might separate.
Substitutions
You can swap regular potatoes for sweet ones to change the flavor and color. Use turkey or chicken instead of ham if you want something leaner. Gouda or Monterey Jack cheese works if you want a creamier, less sharp taste. If you skip the ham, try veggie broth to keep it vegetarian.
Serving Suggestions
Try this with crusty bread or warm rolls to mop up the creamy broth. Add crispy bacon or a pinch of paprika on top for extra flavor and crunch. A simple green salad pairs nicely to cut the richness.
This cheesy ham and potato chowder is an easy way to get a warm, rich meal any night you want something cozy.
Frequently Asked Cooking Questions
- → What cheese should I try for this soup?
Sharp cheddar works great because it melts well and brings a creamy, rich flavor that pairs nicely with ham and potatoes.
- → Can I swap ham for another meat?
Sure, you can use cooked bacon bits or smoked turkey to get that smoky, savory taste in the soup.
- → How do I make my soup thicker if it’s too thin?
The flour roux helps thicken it at the start. If you want it thicker, cook it longer or mash some of the potatoes right in the pot.
- → Is it important to cook onions and garlic first?
Yeah, cooking them first softens their flavors and fills the soup with a nice base aroma.
- → Can I use something other than milk?
You can swap milk for cream or plant-based options like oat milk to keep the creamy feel.