Best 12 Hearty Potato Ham And Cheese Chowder Recipes

POTATO HAM CHOWDER

Steps:

• In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

CHEESY HAM AND POTATO CHOWDER

Steps:

• In a large dutch oven, combine chicken broth, potatoes, carrots, celery, onion, parsley flakes, and frozen corn. Bring to a boil and cook until vegetables are tender.
• In a separate bowl, combine flour, cornstarch, and 2 cups of half and half. Stir slurry into cooked vegetable mixture.
• In a separate saucepan over medium, heat remaining 4 cups of half and half. Stir in Velveeta and shredded cheddar cheese. Stir continuously until cheese are melted.
• When cheese is melted add to cooked vegetable mixture. Stir to combine.
• Add ham and diced bacon to soup. Salt and pepper soup to taste.
• Notes: This soup fills one large crockpot or slow cooker. Doubling this recipe to feed a crowd will fit into a medium sized roaster with plenty of room to stir.

CHEESY HAM CHOWDER

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

HEARTY POTATO, HAM AND CHEESE CHOWDER

Steps:

• Bake potatoes until done.
• Cool.
• Peel.
• Cut four potatoes into small cubes.
• Mash the remaining four with a fork.
• Set aside.
• Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
• Cook until celery is tender.
• Remove vegetables from pan.
• Place remaining 6 tablespoons of butter or margarine in pan.
• Add flour.
• Mix over low heat for 3 to 4 minutes.
• Gradually add milk, stirring constantly to blend with flour mixture.
• Add bouillon cubes and black pepper to taste.
• Readd celery and onions to pot.
• Add mashed potatoes.
• Cook until heated through.
• Add ham, and cubed potatoes.
• Cook over medium low heat 15 minutes, stirring often.
• Add cheese and bacon, if using, and cook until cheese is melted through.
• Add more milk if soup is too thick.

HEARTY POTATO HAM CHOWDER

Steps:

• Peel and dice potatoes.
• In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
• Make a paste of flour and 1/3 cup water. Stir into potato mixture.
• Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
• Taste, adjust seasoning, and sprinkle with chopped parsley.

HEARTY HAM CHOWDER

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
• Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
• Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

CHEDDAR POTATO CHOWDER

Steps:

• In a Dutch oven, combine the first 7 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until tender., Meanwhile, place flour in a large saucepan; gradually whisk in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Add cheese; stir until melted. Stir the ham and the cheese sauce into undrained vegetables; stir until combined.

HAM AND CHEESE CHOWDER

Steps:

• Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
• While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

POTATO AND HAM CHOWDER

Steps:

• Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
• Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
• Ladle soup into bowls and top with Cheddar cheese and green onions.

CHEESY HAM, POTATO AND CORN CHOWDER

Steps:

• Cook potatoes in boiling water in large saucepan 15 to 20 min. or until tender; drain. Return potatoes to pan.
• Add remaining ingredients; cook 5 to 10 min. or until CHEEZ WHIZ is melted and soup is heated through, stirring frequently.

CHEDDAR HAM CHOWDER

Steps:

• In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

CHEESY HAM & CORN CHOWDER

Steps:

• Place the first 8 ingredients in a 6-qt. slow cooker. Cook, covered, on low 8-10 hours or until potatoes are tender., In a small bowl, mix cornstarch and milk until smooth; stir into soup. Cook, covered, on high 20-30 minutes or until thickened, stirring occasionally. Add cheese, sour cream and parsley. Stir until cheese is melted.