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!

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  • 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


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.

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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.