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–+ servings
Cheddar Ham Chowder is a thick, creamy soup filled will veggies, potato and ham. Recipe from Cosmopolitan Cornbread.

Cheddar Ham Chowder

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Servings: 6
Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

  • 3 c red or yellow potatoes
  • 16 oz frozen mixed vegetables
  • 4 c water
  • ¼ c butter
  • 1 ½ - 2 c diced cooked ham leftovers are ideal
  • 1 small onion
  • ¼ c flour
  • 1 ½ c milk
  • 2 c grated sharp or extra sharp cheddar cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon thyme
  • Extra shredded cheese for topping

Instructions

  • To begin, cut up the potatoes into 1 inch pieces.
  • Toss the potatoes into a Dutch oven along with the frozen mixed veggies.
  • Add about 4 cups of water – just enough to cover the veggies.
  • Bring the contents to a boil, reduce the heat, and cook on medium heat until the veggies are just done.
  • While the veggies are cooking, in a small sauce pan melt the butter.
  • While it is melting, finely dice a small onion and dice up about 1 1/2 – 2 cups of your leftover ham.
  • When the butter is melted, toss in the onion. Let it cook in the butter for a couple minutes, until it is tender.
  • Stir in the flour. Cook for just a minute.
  • Whisk in the milk. Cook it over medium heat, stirring continually until it comes to a boil. Reduce the heat as low as it goes.
  • Stir in the shredded cheddar cheese. Stir until the cheese is melted and then pour it into the Dutch oven with the cooked veggies.
  • Stir in your cooked, diced ham, the salt, pepper, and thyme.
  • Cook for a few more minutes until the ham is heated through. Serve with some extra shredded cheese on top.
  • Enjoy!

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Nutrition

Serving: 1c | Calories: 672kcal | Carbohydrates: 38g | Protein: 41g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 148mg | Sodium: 1694mg | Fiber: 6g | Sugar: 5g
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