Introduction to Creamy Cheesy Ham Chowder Recipe
I’m a mom of three, really into cooking at home, and that has my life surrounded with whirlwinds otherwise known as chores and work. With so much to do between work, kids, and errands, I don’t have the time to devote to making a special kind of meal – especially one that’s warm and comforting. Enter the Creamy Cheesy Ham Chowder Recipe: Not only is this scrumptious chowder nice and creamy and cheesy, but it’s a great way to bring new life to leftover ham. If you’re looking for a hearty fast dinner or just an evening of wowing your special people, this is so a nice warm hug in a bowl.
Why You’ll Love This Creamy Cheesy Ham Chowder Recipe
This Creamy Cheesy Ham Chowder Recipe is a lifesaver for busy weeknights. It’s quick to prepare, coming together in just under an hour. The combination of rich, cheesy flavors will warm your heart and soul. Plus, it’s a fantastic way to use up leftover ham, turning something ordinary into an extraordinary meal. Your family will relish each velvety spoonful, making it a perfect go-to comfort dish!
Ingredients for Creamy Cheesy Ham Chowder Recipe
Gathering the right ingredients is half the fun of cooking! Here’s what you’ll need for my Creamy Cheesy Ham Chowder Recipe:
- Butter or Olive Oil: This will give your chowder a delicious base. I prefer butter for richness, but olive oil works well too.
- Onion: A medium onion, diced. It adds savory depth to the chowder, making every bite more flavorful.
- Garlic: Two cloves, minced. Garlic provides that aromatic goodness, transforming your kitchen into a delightful space.
- Carrots: Two medium, peeled and chopped. They offer sweetness and vibrant color, making the dish visually appealing.
- Celery: Two stalks, chopped. Celery gives a crunchy contrast and a fresh taste to balance the creaminess.
- Potatoes: Three medium potatoes, diced. Yukon Gold or Russet are perfect choices for their creamy texture when cooked.
- Chicken Broth: Four cups. This acts as the soup’s foundation. You can use vegetable broth if you prefer.
- Diced Ham: Two cups, preferably cooked or leftover. It’s the star of the chowder, adding heartiness and protein.
- Cheddar Cheese: One and a half cups, shredded. The key to that irresistible cheesy flavor.
- Gruyère Cheese: Half a cup shredded (optional). If you love extra creaminess, this is a superb addition.
- Milk: One cup, or for extra indulgence, you can use heavy cream. It enhances the chowder’s richness.
- Bay Leaves: Two leaves. They infuse a subtle, aromatic flavor that elevates your chowder.
- Salt and Pepper: To taste. Essential for seasoning, making sure every flavor shines through.
- Fresh Parsley: Optional for garnish. Adds a pop of color and freshness to the finished dish.
For exact measurements, be sure to check the bottom of the article where everything is listed for easy printing. With these ingredients, you’re well on your way to making a comforting bowl of chowder that your family will love!
How to Make Creamy Cheesy Ham Chowder Recipe
Prepare the Ingredients
The first step in crafting my Creamy Cheesy Ham Chowder Recipe is to prep your ingredients. Start by dicing the ham into small cubes; this ensures even distribution in every bowl. Peel and dice your potatoes into bite-sized pieces, perfect for a cozy chowder. Chop the carrots and celery finely, as they’ll add texture. Finally, mince the garlic and dice the onion, letting their flavors shine through when sautéed. Having everything ready before you start cooking will make the process smoother and more enjoyable!
Sauté the Vegetables
Sautéing the vegetables is a crucial step for building flavor in your chowder. In a large pot, melt your butter or heat up olive oil over medium heat. Then, add the onions, carrots, and celery, stirring them occasionally for 5-7 minutes until they’re soft and fragrant. This technique allows the natural sugars to caramelize slightly, creating an enticing aroma. Don’t rush this part; the flavors will seep into the chowder, making it richer, more complex, and absolutely delicious!
Cook the Potatoes
Once your vegetables are nicely sautéed, it’s time to cook those potatoes. Add your diced potatoes to the pot, pouring in the chicken broth along with the bay leaves. Bring the mixture to a gentle simmer, covering it for about 15-20 minutes. This step is vital; you want the potatoes to become tender but not mushy, ensuring that they hold their shape in the chowder. Stir occasionally to prevent any sticking at the bottom. This way, you’ll have a beautiful, hearty base.
Add the Ham and Cheese
Now comes the exciting part—adding the ham and cheese! When the potatoes are tender, stir in the diced ham. Begin incorporating your shredded cheddar cheese gradually, mixing it in while it melts. If you’re using Gruyère, add that too for an extra touch of creaminess. To achieve that silky texture, consider pouring in some milk or heavy cream. This will make your chowder irresistibly creamy and comforting. Trust me; your family will be swooning.
Simmer and Season
After adding the ham and cheese, let the chowder simmer on low heat for an additional 5-7 minutes. This allows all those delightful flavors to meld together. It really is the secret to a delicious chowder! Don’t forget to season with salt and pepper to taste. Be sure to taste as you go—this will help personalize the flavor to your family’s liking. Remove the bay leaves before serving; they’ve done their job!
Serve and Garnish
Now for the final touch! Ladle the warm chowder into bowls, showing off that glorious creamy texture. If you like, sprinkle some freshly chopped parsley on top for a splash of color and freshness. The vibrant green will pop against the creamy backdrop of your chowder, making it visually irresistible. Enjoy with crusty bread for dipping!
Tips for Success
- Prep all ingredients before starting to ensure a smooth cooking process.
- Use a mix of cheeses for a flavor-packed chowder—cheddar and Gruyère complement each other beautifully.
- Don’t rush the sautéing process; it’s essential for developing flavors.
- Taste as you go to adjust seasonings to fit your family’s preferences.
- Leftover chowder tastes even better the next day when flavors have fully melded!
Equipment Needed
- Large Pot: Essential for cooking chowder. A Dutch oven works great too.
- Wooden Spoon: Perfect for stirring without scratching your pot.
- Cutting Board: A must-have for chopping ingredients safely.
- Knife: A sharp kitchen knife makes quick work of your veggies.
- Measuring Cups: Useful for broth and cheese, but eyeballing works too!
Variations
- Vegetarian Option: Swap the ham for diced mushrooms or chickpeas for a delicious vegetarian chowder.
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños to the sautéed vegetables for a zesty twist.
- Corn and Peppers: Toss in fresh or frozen corn and diced bell peppers for added sweetness and texture.
- Low-Carb Variation: Substitute potatoes with cauliflower florets for a lighter, low-carb chowder.
- Herb Infusion: Experiment with herbs like thyme or rosemary for an aromatic experience that lifts the flavors.
Serving Suggestions
- Serve your creamy chowder with crusty bread or garlic bread for dipping.
- Pair it with a light, crisp salad drizzled with vinaigrette to balance the richness.
- A glass of chilled white wine or iced tea makes a refreshing drink choice.
- For a cozy feel, present in rustic bowls topped with extra cheese and parsley.
Serving Suggestions
- Pair your chowder with a crispy, buttery cornbread to soak up all that creamy goodness.
- A side of fresh, crunchy green beans tossed with lemon complements the chowder perfectly.
- Enjoy a warm slice of homemade sourdough for dipping.
- A chilled glass of iced tea adds a refreshing touch!
FAQs about Creamy Cheesy Ham Chowder Recipe
Can I use milk instead of heavy cream in this chowder?
Absolutely! While heavy cream adds a luxurious richness, using whole milk still yields a creamy texture. It’s a great option if you want to lighten up the dish.
How can I make this chowder gluten-free?
To make my Creamy Cheesy Ham Chowder Recipe gluten-free, ensure that your chicken broth is labeled gluten-free. This recipe is naturally gluten-free since it doesn’t rely on any flour for thickening.
Can I freeze leftover chowder?
Yes! This chowder freezes wonderfully. Just let it cool completely before transferring to airtight containers. It can be frozen for up to three months. Reheat on the stovetop, adding a splash of milk if needed.
What can I substitute for ham?
If you don’t have ham on hand or prefer not to use it, diced cooked chicken, turkey, or even beans would work well. The goal is to keep that protein element while enjoying the creamy flavor.
How long does this chowder last in the refrigerator?
You can store the leftover chowder in an airtight container in the fridge for up to 3 days. The flavors will meld beautifully, making it even better on the second day!
Final Thoughts
This Creamy Cheesy Ham Chowder Recipe isn’t just another meal; it’s a joy-filled experience that brings warmth and comfort to your table. Each hearty spoonful promises cozy moments with your loved ones, sparking laughter and conversation. With its rich flavors and creamy textures, you’ll find yourself reaching for seconds (and possibly thirds!). Whether it’s a chilly evening or a busy weeknight, this chowder transforms ordinary ingredients into something extraordinary. So roll up your sleeves and let this simple yet delicious recipe be your new go-to for making heartfelt memories around the dinner table!
Print
Creamy Cheesy Ham Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
A creamy and cheesy ham chowder that is hearty and delicious, perfect for a comforting meal.
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.
Notes
- You can use leftover ham for this recipe to save time.
- This chowder can be made in advance and stored in the refrigerator for up to 3 days.
- For an even heartier dish, consider adding corn or diced bell peppers.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
