Best Ham And Cheese Chowder Recipes

HAM AND CHEESE CHOWDER

Steps:

• Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
• While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

HEARTY POTATO, HAM AND CHEESE CHOWDER

Steps:

• Bake potatoes until done.
• Cool.
• Peel.
• Cut four potatoes into small cubes.
• Mash the remaining four with a fork.
• Set aside.
• Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
• Cook until celery is tender.
• Remove vegetables from pan.
• Place remaining 6 tablespoons of butter or margarine in pan.
• Add flour.
• Mix over low heat for 3 to 4 minutes.
• Gradually add milk, stirring constantly to blend with flour mixture.
• Add bouillon cubes and black pepper to taste.
• Readd celery and onions to pot.
• Add mashed potatoes.
• Cook until heated through.
• Add ham, and cubed potatoes.
• Cook over medium low heat 15 minutes, stirring often.
• Add cheese and bacon, if using, and cook until cheese is melted through.
• Add more milk if soup is too thick.

SPICED HAM AND CHEESE CHOWDER WITH FENNEL AND LEEKS

Steps:

• Trim fennel bulb; finely chop some of the feathery top for garnish.
• Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
• In a large saucepan, melt the butter; add fennel and leeks and sauté, stirring frequently, for 20 minutes, or until fennel is very tender.
• Combine broth and flour; stir into the onion mixture.
• Add the milk, lemon peel, cinnamon and pepper.
• Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
• Gradually stir in the cheese; reduce heat to low; stir until cheese melts.
• Stir in ham and beer; heat through.
• To serve, ladle chowder into soup bowls.
• Sprinkle with chopped fennel leaves.