Cheesy Ham and Potato Chowder Soup
Add to CollectionCheesy Ham and Potato Chowder Soup is a creamy, comforting, and soul-satisfying soup - perfect for a chilly day!
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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