Ham and Cheese Chowder recipe

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Ingredients

2 cups peeled and cubed Yukon Gold potatoes
1 ¾ cups chicken broth
½ cup sliced carrots
1 teaspoon minced garlic
1 teaspoon salt
¾ teaspoon garlic powder
½ teaspoon ground black pepper
2 cups frozen corn
1 ½ cups cubed fully cooked ham
¼ cup butter
¼ cup cornstarch
2 cups milk
2 cups shredded sharp Cheddar cheese

Nutrition Info

464.5 calories
carbohydrate: 31.7 g
cholesterol: 87.1 mg
fat: 28.7 g
fiber: 2.6 g
protein: 21.7 g
saturatedFat: 16.1 g
servingSize: -
sodium: 1494.9 mg
sugar: 6.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

A family favorite. This was so quick and easy, great for a weeknight.

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