Cheddar Ham Chowder


  • 1 medium onion, diced
  • 1 tablespoon olive oil
  • 6 cups chicken broth or stock
  • 4-5 white potatoes, peeled and diced
  • 4 celery stalks, sliced
  • 4 medium carrots, peeled and sliced
  • 1 stick (1/2 cup) unsalted butter
  • 1/2 cup flour
  • 3 cups whole milk
  • 1 bag (16 ounces) frozen sweet corn
  • 1 pound fully cooked ham (I used 2 8-ounce ham steaks), diced
  • 1 block (8 ounces) cheddar cheese, shredded
  • 1 teaspoon black pepper


  1. In a large stock pot, sauté onions in oil.
  2. Pour in the chicken broth/stock and bring to a boil.
  3. Add in the potatoes, celery and carrots and return to a boil.
  4. Lower heat and simmer the soup for about 10 minutes or until potatoes are tender.
  5. Meanwhile, in a medium saucepan, melt the butter over medium heat.
  6. To the melted butter, add the flour, whisking and cooking for about 2 minutes.
  7. Gradually pour the milk into the butter and flour mixture, whisking periodically until a thick, bubbly sauce forms.
  8. Remove the milk mixture from the heat and whisk in the shredded cheese until smooth.
  9. Pour the cheese sauce into the stock pot with the broth and veggies, stirring until well combined.
  10. Add the corn to the pot and cook for a few minutes.
  11. Stir in the ham and cook for another five minutes until heated through.
  12. Season the soup with pepper and any other spices you desire.
  13. Serve hot with oyster crackers or bread.

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