Cheesy Ham and Potato Chowder Soup
Cheesy Ham and Potato Chowder Soup is a creamy, comforting, and soul-satisfying soup – perfect for a chilly day, a rainy day, or really any day! We love a good soup day around here and this one, in particular, is SO cheesy and SUPER filling with chunks of corn, celery, ham, and potatoes in every bite.
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What do you need to make Cheesy Ham and Potato Chowder Soup?
Here is what you’ll need from the grocery store:
- Unsalted butter, 6 tablespoons unsalted butter – divided
- Onion, 1 large white onion – dicced (or substitute yellow onion)
- Garlic, 3 cloves garlic – minced
- Celery, 2 stalks celery – finely chopped
- Low-sodium chicken broth, 2 14.5-ounce cans low-sodium chicken broth – (the ham and bacon are already salty)
- Yukon gold potatoes, 2½ pounds Yukon gold potatoes – peeled (if you prefer) and diced into small cubes
- Thyme, ½ teaspoon dried thyme
- Oregano, ½ teaspoon dried oregano
- Black pepper, 1 teaspoon pepper
- Kosher salt, ¼ teaspoon salt (do not over salt as the bacon and ham are already salty)
- Whole kernel corn, 1 15¼ oz can whole kernel corn – drained (or substitute fresh or frozen corn)
- Flour, ⅓ cup flour
- Milk, 2½ cups milk
- Heavy cream, 1 cup heavy cream
- Cooked ham, 2 cups cooked ham – cubed
- Shredded cheddar cheese – 2½ cups shredded cheddar cheese
Optional Toppings
- Crispy cooked bacon
- Chives
- Green onions
- Dried parsley
- Crispy fried onions
- Sour cream
- Oyster crackers
- Crumbled cornbread – See the recipe below!
Try our favorite Cast-Iron Skillet Honey-Sweet Cornbread recipe to go with this delicious and easy soup!
How do you make Cheesy Ham and Potato Chowder Soup?
- Using a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Then saute the diced onions and celery until softened; about 3 to 4 minutes. Add the minced garlic and stir for about a minute.
- Increase the temperature to medium-high heat. Add the chicken broth, diced potatoes, and then season the soup to taste with salt, pepper, thyme, and oregano. Bring to a boil, then reduce heat to medium, cover and simmer for about 20 minutes or until potatoes are fork-tender.
- Stir in the corn and ham, cover, and continue to simmer for another 5 minutes.
- In a separate saucepan, melt the remaining butter over medium heat and whisk in the flour until well combined. Then whisk in the milk. Continue to stir for about 2 minutes until the mixture is well blended without lumps and it begins to thicken. Once it begins to boil, remove it from the heat and stir in the heavy cream.
- Add the shredded cheddar cheese and the flour-milk mixture to the soup and combine well until the cheese has melted. The soup will continue to thicken as it simmers. {* If it thickens too much for your liking, add a little chicken broth.}
- Taste test and add additional seasonings as needed.
- Top the soup with crispy bacon, chopped green onions, or your favorite toppings!
More easy soup recipes …
- Harvest Vegetables and Chicken Pasta Soup
- Coogan’s Chicken & Beef Irish Stew
- Creamy Tomato Bisque Soup
- Hearty Lasagna Soup
- Savory Chicken Stew with Rosemary Dumplings
Looking for more tasty and easy recipes? Try a few here:
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Cheesy Ham and Potato Chowder Soup
Cheesy Ham and Potato Chowder Soup is a creamy, comforting, and soul-satisfying soup – perfect for a chilly day!
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Equipment
- 1 Dutch oven , large
- 1 Saucepan , medium
- 1 Whisk
- 1 Tongs
- Paper towels
Ingredients
- 6 tbsp unsalted butter , divided
- 1 large onion , diced
- 3 cloves garlic , minced
- 2 stalks celery , finely chopped
- 2 14.5-oz cans low-sodium chicken broth , *the ham and bacon are already salty
- 2½ lbs Yukon gold potatoes , peeled (if you prefer) and diced into small cubes
- ½ tsp dried oregano
- ½ tsp dried thyme
- 1 tsp black pepper
- ¼ tsp kosher salt , * do not over salt as the bacon and ham are already salty
- 1 15¼ oz can whole kernel corn , drained (or substitute fresh or frozen corn)
- ⅓ cup flour
- 2½ cups milk
- 1 cup heavy cream , * (if you substitute half-and-half, it may curdle from the heat)
- 2 cups cooked ham , cubed (ham steak or leftover ham)
- 2½ cups shredded cheddar cheese
Optional Toppings
- crispy cooked bacon
- chives
- green onions
- dried parsley
- crispy fried onions
- sour cream
- oyster crackers
- crumbled cornbread
Instructions
- Using a large Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Then saute the diced onions and celery until softened; about 3 to 4 minutes. Add the minced garlic and stir for about a minute.
- Increase the temperature to medium-high heat. Add the chicken broth, diced potatoes, and then season the soup to taste with salt, pepper, thyme, and oregano. Bring to a boil, then reduce heat to medium, cover and simmer for about 20 minutes or until potatoes are fork-tender. Stir in the corn and ham, cover, and continue to simmer for another 5 minutes.
- In a separate saucepan, melt the remaining butter over medium heat and whisk in the flour until well combined. Then whisk in the milk. Continue to stir for about 2 minutes until the mixture is well blended without lumps and it begins to thicken. Once it begins to boil, remove it from the heat and stir in the heavy cream.
- Add the shredded cheddar cheese and the flour-milk mixture to the soup and combine well until the cheese has melted. The soup will continue to thicken as it simmers. {* If it thickens too much, add a little chicken broth.} Taste test and add additional seasonings as needed.
- Top the soup with crispy bacon, chopped green onions, or your favorite toppings!
Notes
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Amazon Associate Disclosure: As an Amazon Associate, we earn from qualifying purchases.
© Coogan’s Kitchen. All content and images are copyright protected. Sharing the link for this recipe is encouraged and greatly appreciated, however copying and/or posting full recipes to any social media/blog/website without full credit and the appropriate link is prohibited. Thank you so much for understanding!
