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5 Secrets to 20 Minute Dinners!
Tips, tricks, and recipes for dinner in a hurry!
Cheesy Ham Chowder Recipe
Cheesy Ham Chowder is a flavorful and comforting soup that combines smoky ham, creamy cheese, and a medley of vegetables. It’s a hearty dish that’s perfect for warming up on chilly days.
This soup is made from various ingredients that are absolutely appetizing and enjoyable. It’s a great dish to share with friends and family on any occasion.
Why This Recipe Works
Cheesy ham chowder is an easy recipe, making it accessible to both beginner and experienced cooks.
It’s also a family-friendly recipe. The combination of ingredients ham, cheese, and vegetables makes this chowder appealing to a wide range of palates, including children.
This recipe makes a quick meal all-in-one. With a mix of protein, vegetables, and dairy, this chowder is a complete meal in a bowl. It offers a well-rounded combination of nutrients.
Recipe Ingredients
Homemade creamy cheesy ham chowder requires a few everyday ingredients from your kitchen pantry.
- Bacon strips
- Onion
- Carrot
- All-purpose flour
- Whole milk
- Water
- Potatoes
- Whole kernel corn
- Chicken bouillon
- Ground white/black pepper
- Shredded cheddar cheese
- Fully cooked ham
How To Make Cheesy Ham Chowder?
Making this delightfully creamy chowder will satisfy everyone’s taste buds in the family and is effortless. This simple process will bring you a hearty, warm soup to the table in less than 30 minutes.
First, cook bacon in a heavy bottom pot until crispy and golden brown. Transfer to a plate lined with paper towels and set aside.
In the same, add onion and carrots and cook them until the onions become translucent. Then, sift the flour to the pot and stir well. The flour adds depth and silkiness, gradually melding with the ingredients to form the foundation of the chowder’s lush consistency. Add milk and water, and bring the mixture to a boil. Constantly stir the soup to ensure the flour is fully cooked and blend well to form a thick and smooth texture.
Continue cooking the soup while adding potato cubes and corn. Season it with chicken bouillon and ground white pepper. As the heat is reduced, the chowder’s crescendo gracefully softens into a simmer, patiently coaxing the flavors to meld and flourish.
Finally, melt the cheese and succulent ham; the chowder is almost ready at this point. Next, stir in crisp bacon to enhance the final taste with a smoky and rich flavor. Now, serve it hot with a refreshing touch of freshly chopped green onion or parsley.
Cooking Tips
For the best result, please follow my tips below.
- While melting cheese in the chowder, cook it gradually over low heat. High heat can cause the cheese to become stringy or separate.
- Allow the chowder to simmer gently after adding all the ingredients. This allows the flavors to meld and develop over time.
- There is no need to add salt to the soup since ham and bacon are salty. Add extra salt after tasting the soup.
Frequently Asked Questions
Can I make cheesy ham chowder with dairy-free milk?
Yes, you can certainly use dairy-free milk as a substitute in the Cheesy Ham Chowder recipe. Many dairy-free milk alternatives include almond milk, soy milk, oat milk, or coconut milk. Additionally, make sure to choose unsweetened varieties if you want to avoid adding unnecessary sweetness to your savory dish.
How do you thicken the cheesy ham chowder without adding flour?
There are several alternative methods you can try. Here are some options:
1. Create a slurry by mixing cornstarch with a small amount of cold water until smooth. Towards the end of cooking, gradually add the slurry to the chowder while stirring constantly. Cook for a few minutes until the chowder reaches the desired thickness.
2. As the chowder cooks, use a potato masher to gently mash some of the cooked potatoes against the side of the pot. This will release starch from the potatoes, naturally thickening the soup.
3. Blend a portion of the cooked vegetables (like potatoes, carrots, or corn) with a bit of the broth until smooth. Stir the purée back into the chowder to thicken it while adding extra flavor.
4. Instead of flour, you can create a roux-like mixture using alternative thickeners like rice flour or tapioca starch. Mix the chosen thickener with a small amount of cold water until smooth, and then add it to the chowder gradually while stirring.
How Many Calories Per Serving?
This recipe has 356 calories per serving.
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Cheesy Ham Chowder
Ingredients
- 5 strips bacon (cut into bite-sized pieces )
- 1/2 large onion (diced )
- 1 cup carrots (diced )
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 1 1/2 cups water
- 2 1/2 cups potatoes (diced )
- 1 can whole kernel corn
- 2 teaspoons chicken bouillon
- 1/4 teaspoon ground white pepper
- 3 cups shredded cheddar cheese
- 2 cups fully cooked ham slices (cut into small pieces )
Instructions
- Heat a heavy-bottomed pot over medium heat. Add bacon and cook for 5 to 8 minutes until golden brown and crispy. Remove the bacon from the pot and place it on a plate lined with paper towels to drain the excess oil.
- In the same pot, add onions and carrots. Stir constantly and cook the vegetables until the onions are slightly browned and translucent. Add flour and keep stirring until well blended. Pour in milk and water, and bring the mixture to a boil. Cook and stir the soup for 2 to 3 minutes until it thickens and forms a smooth consistency.
- Add potatoes, corn, chicken bouillon, and white pepper. Reduce the heat to low and let the soup simmer for 20 minutes or until the potatoes are tender, leaving it uncovered while cooking.
- Melt the cheese and add ham. Give the soup a good stir, and top it with crisp bacon. Serve immediately with freshly chopped parsley or green onion if desired.
Notes
- While melting cheese in the chowder, cook it gradually over low heat. High heat can cause the cheese to become stringy or separate.
- Allow the chowder to simmer gently after adding all the ingredients. This allows the flavors to meld and develop over time.
- There is no need to add salt to the soup since ham and bacon are salty. Adding extra salt after tasting the soup.
