There’s nothing quite like curling up with a warm bowl of soup on a chilly day, and when it comes to comfort, this Cheesy Ham Chowder is hard to beat. It’s the perfect balance of hearty and creamy, making it a dish that feels like a hug in a bowl.
Loaded with chunks of savory ham, velvety melted cheese, and tender vegetables that add both flavor and texture, this chowder is a family favorite for good reason. Every spoonful is rich, satisfying, and filled with layers of flavor that make you want to go back for seconds.
The best part? It’s surprisingly easy to whip up, even on a busy weeknight. With just a handful of simple ingredients, you’ll have a steaming pot of chowder ready in no time. Whether you’re serving it with crusty bread for dipping or enjoying it all on its own, this recipe is guaranteed to bring comfort and smiles to the table.
This Cheesy Ham Chowder isn’t just a meal—it’s a cozy tradition waiting to happen. Once you try it, it’s bound to become one of your go-to favorites for years to come.
Ingredients
- 2 tablespoons Butter or Olive Oil for sautéing
- 1 medium Onion diced
- 2 cloves Garlic minced
- 2 medium Carrots peeled and chopped
- 2 stalks Celery chopped
- 3 medium Potatoes peeled and diced (Yukon Gold or Russet)
- 4 cups Chicken Broth or vegetable broth
- 2 cups Diced Ham preferably cooked or leftover ham
- 1 ½ cups Cheddar Cheese shredded
- ½ cup Gruyère Cheese shredded (optional for added creaminess)
- 1 cup Milk for extra creaminess, use whole milk or heavy cream
- 2 Bay Leaves
- Salt and Pepper to taste
- Fresh Parsley for garnish (optional)
Instructions
- Prepare the Ingredients
- Dice the ham into small cubes.
- Peel and dice the potatoes into bite-sized pieces.
- Chop the carrots, celery, and onion, and mince the garlic.
- Grate the cheddar cheese and Gruyère cheese (if using).
Sauté the Vegetables
- In a large pot, heat butter or olive oil over medium heat.
- Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Cook the Potatoes
- Add the diced potatoes to the pot with the sautéed vegetables.
- Pour in the chicken broth and add the bay leaves. Bring the mixture to a simmer and cook for 15-20 minutes, until the potatoes are tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
Add the Ham and Cheese
- Once the potatoes are tender, add the diced ham to the pot and stir.
- Gradually add the shredded cheddar cheese and Gruyère cheese, stirring constantly to melt the cheese smoothly into the chowder. If you prefer a creamier texture, you can add a bit of milk or heavy cream at this point.
Simmer and Season
- Allow the chowder to simmer for another 5-7 minutes to let the flavors meld.
- Taste the soup and season with salt and pepper to your liking.
- Remove the bay leaves before serving.
Serve and Garnish
Ladle the chowder into bowls, and optionally garnish with freshly chopped parsley for color and freshness.