Best Ham Cheddar Chowder Recipes

CHEDDAR HAM CHOWDER

Steps:

• 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 another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , 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.

SMOKY CHEDDAR, HAM AND CORN CHOWDER

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

HAM, CORN & CHEDDAR CHOWDER

Steps:

• Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
• Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
• Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.

HAM CHEDDAR CHOWDER

Steps:

• Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain., Meanwhile, in a Dutch oven, heat butter over medium heat; saute onion and celery until tender. Stir in flour and pepper until blended; gradually stir in milk. Bring to a boil, stirring occasionally; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Stir in ham and potato mixture; heat through over low heat.

HAM CHEDDAR CHOWDER {GLUTEN-FREE} RECIPE - (4.4/5)

Steps:

• In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper. Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting. Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch. Add the milk to the butter/cornstarch mixture and whisk together. Cook and stir until thickened and bubbly. Add cheddar cheese cubes or shreds and stir until melted. Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.

CHEDDAR HAM CHOWDER

Steps:

• Bring water, potatoes, onion, garlic, salt, and pepper to a boil in a large saucepan. Reduce heat, cover with a lid, and simmer until vegetables are just tender, 8 to 10 minutes. Remove saucepan from heat.
• Melt butter in a separate large saucepan over medium heat. Stir flour into melted butter until smooth. Gradually stir milk into butter-flour mixture; bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 2 minutes.
• Stir cream cheese and Cheddar cheese into milk mixture until melted. Pour potato mixture, including liquid, into milk-cheese mixture; add corn and ham. Cook, stirring occasionally, until soup is heated through, 10 to 15 more minutes.

CHEDDAR, HAM, AND BROCCOLI CHOWDER - SOUTHERN LADY MAGAZINE

Steps:

• In a large Dutch oven, melt 1 tablespoon butter over medium-high heat. Add ham; cook about 3 to 5 minutes. Remove and set aside.
• Reduce heat to medium; add remaining 3 tablespoons butter, garlic, and onion to pot. Cook until soft and fragrant, about 3 to 5 minutes.
• Stir in flour and thyme, stirring constantly until lightly browned, about 2 to 3 minutes. Add half of stock, scraping up any browned bits from bottom of pot. Bring to a low boil, stirring frequently until thickened. Stir in remaining stock, broccoli, soup, salt, pepper, and cooked ham. Cover, simmer, stirring occasionally until broccoli is tender, 10 to 12 minutes.
• Remove from heat and stir in cheese. Garnish with broccoli, cheese, ham, and pepper, if desired. Serve immediately.