Ham and Cheddar Chowder

April 9, 2024



Ham and Cheddar Chowder

It always gets old eating ham sandwiches for days on end after a holiday. This Ham and Cheddar chowder will have you wanting leftover ham just so you have an excuse to make it. Here is how I do it!
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Course: Soup
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 10


  • 2 lbs ham diced
  • 6 slices Thick Cut Bacon
  • 1 bag frozen sweet corn
  • 5 carrots peeled and diced
  • 2 sticks celery diced
  • 2 large russet potatos
  • 2 bay leaves
  • 1/2 tbsp smoked paprika
  • 1/2 tbsp onion powder
  • 1 tbsp tony's seasoning
  • 2 tsp garlic powder
  • 2 tsp black pepper
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp dried sage
  • 8 oz shredded sharp cheddar cheese
  • 1/2 cup flour for roux
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 2 cups beef or chicken broth


  • Prep all veggies and have ready before starting.
  • This part is optional but I like to brown the ham on med heat in the dutch oven before cutting it up. Adds flavor!
  • In the same large pot or dutch oven add beef broth and veggies along with seasonings and bay leaves. Bring to a boil then reduce to a simmer, place lid on slightly cracked for around 20 min.
  • In a large pan cook diced bacon on medium heat. Remove once cooked through and set aside.
  • Add flour and stir well to create roux. Allow to cook a few min and continue to stir.
  • After about 20 min of simmering, remove bay leaves and add the heavy cream/whole milk. Once that comes back up to a simmer you can add roux. Stir continuously and work in shredded cheese.
  • Add ham and bacon. Allow to simmer around 10 more min before eating. Enjoy!



You can use pre shredded cheese if preferred but I like to shred my own.  You can also add more or less of any ingredient you want as far as veggies/ham/bacon goes.


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