Best Cheesy Potato And Ham Chowder Recipes

CHEESY HAM, POTATO AND CORN CHOWDER

Cheesy Ham, Potato and Corn Chowder image

We have the secret to making the kind of cheesy ham, potato and corn chowder that tastes like you spent all day making it. No need to tell that you didn't!

Provided by My Food and Family

Categories Home

Time 35m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

Ingredients

3/4 lb. baking potato es (about 2), peeled, cubed
1 cups cubed ham
1 can (14.75 oz.) corn, undrained
3/4 cup CHEEZ WHIZ Cheese Dip
1/2 cup milk
2 Tbsp. chopped fresh parsley

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.

Nutrition Facts : Calories 240, Fat 10 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 1000 mg, Carbohydrate 26 g, Fiber 3 g, Sugar 8 g, Protein 12 g

CHEESY POTATO AND HAM CHOWDER

Cheesy Potato and Ham Chowder image

What a wonderful soup to have on a cold winter day! Comfort food at it's best, this rich creamy soup is filled with chunks of potato, ham, cheese and hard cooked eggs. I've also made it using smoked sausage or bacon instead of ham. Either way, it's a very satisfying soup that my family loves. (Please note: the cook time...

Provided by Susan Bickta

Categories Cream Soups

Time 2h5m

Number Of Ingredients 16

Ingredients

4 Tbsp butter
3 Tbsp vegetable oil
1 medium onion, diced
2 stalk(s) celery, thinly sliced
1 tsp salt
1/2 tsp fresh ground black pepper
1/3 c all purpose flour
1/2 c whole milk
1 qt whole milk
1 qt half and half
4 envelopes ham flavoring concentrate (from a 1.41 ounce box)
4 large russett potatoes, baked, peeled and roughly smashed
1/2 lb cooked ham, cubed (bite size pieces)
1 c cheddar cheese, shredded
4 large eggs, hard cooked and chopped
2 tsp dried parsley flakes

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.