A cold, rainy day called for hearty comfort food. I had some leftover Easter ham, so I made a creamy, cheesy ham and potato chowder to warm everyone up. I had hoped to serve it with homemade buttermilk biscuits, but they turned out dense and inedible, so I baked a par-cooked loaf instead. Sometimes recipes work, sometimes they don’t—this chowder definitely did. It was rich, silky, and full of sharp cheddar flavor. The ham and bacon added a savory saltiness that made it perfect for dipping bread, and everyone enjoyed it.
How to Make Cheesy Ham and Potato Chowder
Start by cooking the diced bacon in a heavy Dutch oven or large pot until it is crisp. Remove the bacon with a slotted spoon and drain it on paper towels, leaving about 2 tablespoons of bacon fat in the pot.
Add the diced onion and thinly sliced carrots to the reserved fat and cook, stirring, for a few minutes until they begin to soften. Stir in minced garlic and cook for about one minute. Sprinkle in the flour and stir until everything is well combined; cook, stirring, for another two minutes to remove the raw flour taste.
Gradually pour in the milk and chicken broth while stirring to create a smooth base. Add the peeled, diced potatoes and season with freshly cracked black pepper and a light touch of salt. Be cautious with salt because the cheddar, ham, and bacon already contribute significant saltiness.
Reduce the heat and simmer gently—avoid boiling, which can cause the milk to curdle—until the potatoes are tender, about 45 to 60 minutes. For a thicker, smoother texture, pulse the soup a few times with an immersion blender until you reach the desired consistency; alternatively, leave it chunky.
Stir in the shredded sharp cheddar and the diced ham, then allow the chowder to simmer a few more minutes so the cheese melts and the flavors meld. Taste and adjust seasoning with sea salt and freshly cracked pepper if needed.
Serve the chowder in bowls topped with the reserved bacon, sliced green onions, and an extra sprinkle of shredded cheese. It pairs wonderfully with crusty bread for dipping.
Cheesy Ham and Potato Chowder
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Ingredients
- 4 slices thick-cut bacon diced
- ½ sweet yellow onion diced
- 2 medium carrots peeled and thinly sliced
- 3 tbsp flour
- 3 cups whole milk 2% is fine too
- 1 ½ cups chicken broth
- 3 medium russet potatoes peeled and diced
- Sea salt and freshly cracked pepper to taste
- 2 cups diced ham
- 2 cups sharp cheddar cheese shredded
Instructions
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Cook the diced bacon in a Dutch oven or heavy pot until crispy.
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Remove the bacon with a slotted spoon and place it on a paper towel.
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Reserve about 2 tablespoons of bacon grease in the pot.
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Add the onion and carrots and cook, stirring often, for a few minutes.
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Add the minced garlic and cook, stirring constantly, for 1 minute.
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Add the flour and stir until well combined; cook, stirring often, for 2 minutes.
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Slowly add the milk and chicken stock, stirring to smooth out any lumps.
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Add the potatoes and season with freshly cracked black pepper and a touch of salt.
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Side Note: Be careful with salt—sharp cheddar, ham, and bacon are already salty.
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Simmer gently, not at a boil, for 45–60 minutes or until potatoes are tender.
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Blend part or all of the soup with an immersion blender if you prefer a smoother texture.
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Add the cheese and ham, stir to combine, and simmer a few more minutes to melt the cheese.
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Taste and adjust seasoning with sea salt and freshly cracked pepper if needed.
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Ladle into bowls and top with reserved bacon, sliced green onions, and extra shredded cheese.
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Serve hot and enjoy.