Best Cheesy Ham Chowder Recipes

CHEESY HAM CHOWDER

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

CHEESY HAM AND CORN CHOWDER

Steps:

• Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
• Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
• Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.

CHEESY HAM CHOWDER

Steps:

• In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
• Drain.
• In the leftover drippings, saute onion and carrots until tender.
• Stir in flour until blended.
• Gradually add milk and water.
• Bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn, bouillon and pepper.
• Reduce heat, simmer, uncovered for 20 minutes or until potatoes are tender.
• Add cheese and ham.
• Heat until cheese is melted.
• Stir in bacon.

CROCK POT CHEESY CORN AND HAM CHOWDER

Steps:

• Spray a 3 or 4 quart slow cooker with non-stick cooking spray, and add all ingredients except cheeses and hot pepper sauce to the crock pot.
• Cover and cook on low setting for 3-4 hours.
• Check potatoes to be sure they are tender, and then stir in the cheeses and the hot pepper sauce to taste. Adjust salt and pepper to taste also.
• Once the cheeses are completely melted, it's ready to eat!

CHEESY HAM, POTATO AND CORN CHOWDER

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
• Add remaining ingredients; cook 5 to 10 min. or until CHEEZ WHIZ is melted and soup is heated through, stirring frequently.

CHEESY POTATO AND HAM CHOWDER

Steps:

• 1. Place a 5 quart Dutch oven over medium high heat. Add the butter, oil, onion, celery, salt and pepper. Cook for 3-4 minutes, stirring often, until vegetables just start to soften.
• 2. Meanwhile, in a small bowl, whisk together the flour and the 1/2 cup of milk. Mix well to break up any lumps. Set aside.
• 3. Add the remaining milk and half & half to the Dutch oven. Mix well and heat thru, stirring often. Add the flour mixture and cook over medium high heat until thickened, stirring often to avoid sticking and burning.
• 4. Add the ham flavoring, potatoes, ham, cheese, eggs and parsley flakes. Mix well.
• 5. Bring to a simmer and cook an additional 6-7 minutes, stirring often, to heat through.
• 6. Serve garnished with shredded cheese and/or dried parsley flakes.

EASY CHEESY HAM CHOWDER

Steps:

• In a Dutch oven cook bacon over medium heat until crisp.
• Remove to paper towels to drain.
• In the drippings saute onion until tender.
• Stir in flour until blended.
• Gradually add milk and broth-bring to a boil.
• Cook and stir for 2 minutes or until thickened.
• Add the potatoes, corn and pepper.
• Reduce heat and simmer, uncovered for 20 minutes or until potatoes are tender.
• Add cheese and ham; heat until cheese is melted.
• Stir in bacon.
• Normally I don't use the bacon or chicken broth because I make a broth from the ham bone that I am using. And only about a half can of the corn. I also add a cup of diced carrots.

CHEESY CHICKEN AND HAM CHOWDER

Steps:

• In 3-quart saucepan, heat soup, chicken and ham over medium-high heat 5 minutes, stirring occasionally.
• Slowly stir in cheese. Cook about 2 minutes, stirring frequently, until cheese is melted.

DUTCH OVEN CHEESY HAM CHOWDER

Steps:

• 1. In a dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon remove to paper towels to drain. In the drippings saute onion and carrots until tender.
• 2. Stir in flour until blended. Gradually add milk and water. Bring to a boil. Cook and stir for 2 minutes or until thickened.
• 3. Add the potatoes, corn, bouillon and pepper. Reduce heat. Simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham. Heat until cheese is melted and stir in bacon.

CHEESY HAM & BACON CHOWDER

Steps:

• In a large soup kettle, fry bacon until crisp.
• Remove bacon, (reserving drippings) dice and set aside.
• Saute the onion and carrots in reserved bacon drippings until tender.
• Stir in flour until blended; gradually add milk and water.
• Bring to a boil; cook and stir for 2 minutes.
• Add potatoes, corn, bouillon and pepper.
• Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender.
• Add cheese and ham; heat until cheese is melted.
• Stir in diced bacon.

CHEESY HAM & PASTA CHOWDER

Steps:

• Cook Shells in large saucepan as directed on package; drain. Return shells to pan.
• Add corn, ham and milk; mix well. Cook 8 to 10 min. or until heated through, stirring occasionally.
• Stir in Cheese Sauce, shredded cheese and parsley; cook and stir 10 min. or until shredded cheese is melted and soup is heated through.

CHEESY HAM CHOWDER

Steps:

• In a dutch oven,cook baconover med. heat until crisp.Remove to paper towel,set aside.
• Saute onion and carrot in drippings until tender.Stir in flour until blended,gradually add milk and water.Cook and stir 2 min. or until thickened.
• Add potatoes,corn,bouillion and pepper.Reduce heat;simmer uncovered for 20 min. or until potatoes are tender.
• Add cheese and ham,heat until cheese is melted,add bacon.Sprinkle in parsley if desired