Chowder isn’t just for clams! Sometimes, a beloved sandwich combination can transform itself into just the creamy, warming soup you need when the weather turns cold! Hot Ham & Cheese Chowder invites the salty, savory ham, the melty cheese, and the sweet summer flavor of corn into a rich and thick broth loaded with garden vegetables. You’ll be wishing for more Hot Ham & Cheese Chowder after you take your last sip from the bowl, so make sure you make more!
Ingredients
- 2 cups water
- 2 cups potatoes, peeled and cubed
- 1/2 cup carrots, sliced
- 1/2 cup celery, sliced
- 1/4 cup onion, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 2 cups 2% milk
- 2 cups sharp cheddar cheese, shredded
- 1 (15.75-ounce) whole kernel corn, drained
- 1 1/2 cups ham, cubed and fully cooked
Directions
Step 1 –In a large saucepan, add the water, the potatoes, the carrots, the celery, the onion, the salt, and the pepper.
Step 2 –Bring the mixture to a boil.
Step 3 –Cover and simmer until the vegetables are just tender, about 8-10 minutes.
Step 4 –Transfer the mixture from the heat but do not drain.
Step 5 –In a separate saucepan, melt the butter.
Step 6 –Stir the flour into the butter mixture until smooth.
Step 7 –Gradually add the milk to the flour mixture, whisking constantly.
Step 8 –Bring the flour mixture to a boil and cook, stirring, until thickened, about 2 minutes.
Step 9 –Add the cheese to the flour mixture and stir until melted.
Step 10 –Stir the flour mixture into the undrained vegetables.
Step 11 –Return the large saucepan to the heat.
Step 12 –Add the corn and the ham to the soup mixture and cook, stirring occasionally, until heated through, about 2-3 minutes.
Step 13 –Serve.