Description
This hearty Ham Chowder is a comforting, creamy soup packed with tender potatoes, sweet corn, savory ham, and crispy bacon, all brought together with a cheddar cheese-infused broth. Perfect for a chilly day, this chowder is easy to prepare on the stovetop, making it an ideal warm meal for one serving.
Ingredients
Meat
- 10 bacon strips, diced
- 2 cups cubed fully cooked ham
Vegetables & Dairy
- 1 large onion, chopped
- 1 cup diced carrots
- 2-1/2 cups cubed potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 3 cups shredded cheddar cheese
Liquids & Seasonings
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1-1/2 cups water
- 2 teaspoons chicken bouillon granules
- Pepper to taste
- Minced fresh parsley, optional
Instructions
- Cook the bacon: In a Dutch oven over medium heat, cook the diced bacon strips until they are crisp. Use a slotted spoon to transfer the bacon to paper towels to drain the excess fat.
- Sauté the onion and carrots: Using the bacon drippings remaining in the pot, sauté the chopped onion and diced carrots until they become tender and fragrant, about 5-7 minutes.
- Create the roux: Stir the all-purpose flour into the hot bacon drippings until the mixture is smooth and blended. Gradually whisk in the whole milk and water, ensuring no lumps form. Bring the mixture to a boil while stirring continuously, cooking for about 2 minutes until it thickens to a creamy consistency.
- Add the potatoes and corn: Stir in the cubed potatoes, drained corn, chicken bouillon granules, and pepper. Reduce the heat to a simmer, uncovered, and cook for 20 minutes or until the potatoes are tender and cooked through.
- Stir in the ham, cheese, and bacon: Add the cubed ham and shredded cheddar cheese into the pot, stirring until the cheese is fully melted and the ham is heated through. Finally, fold in the cooked bacon bits.
- Garnish and serve: Optional, sprinkle minced fresh parsley and additional bacon pieces on top for garnish before serving the chowder hot.
Notes
- For extra creaminess, use whole milk as specified.
- Adjust pepper according to taste preference.
- Use fully cooked ham for convenience and food safety.
- To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- The chowder can be doubled or tripled to serve more people, adjusting cooking times as necessary.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
