Description
This hearty Ham Chowder recipe combines crispy bacon, tender ham, fresh vegetables, and creamy cheddar cheese for a comforting and flavorful soup. Perfect for a satisfying family meal, this chowder balances the smokiness of bacon with the richness of cheese and the sweetness of corn in a thick, creamy broth.
Ingredients
Scale
Meats
- 10 bacon strips, diced
- 2 cups cubed fully cooked ham
Vegetables
- 1 large onion, chopped
- 1 cup diced carrots
- 2-1/2 cups cubed potatoes
- 1 can (15-1/4 ounces) whole kernel corn, drained
- Minced fresh parsley, optional
Liquids & Dairy
- 3 cups whole milk
- 1-1/2 cups water
- 3 cups shredded cheddar cheese
Other
- 3 tablespoons all-purpose flour
- 2 teaspoons chicken bouillon granules
- Pepper to taste
Instructions
- Cook the bacon: In a Dutch oven over medium heat, cook the diced bacon strips until they are crisp. Use a slotted spoon to transfer the bacon to paper towels to drain excess fat.
- Sauté the vegetables: Using the bacon drippings left in the pot, sauté the chopped onion and diced carrots until they become tender and aromatic.
- Create roux and add liquids: Stir the all-purpose flour into the bacon drippings and vegetables until well blended. Gradually add the whole milk and water while stirring continuously. Bring the mixture to a boil and cook for about two minutes until the soup thickens.
- Add potatoes, corn, and seasoning: Mix in the cubed potatoes, drained corn, chicken bouillon granules, and pepper to taste. Lower the heat and let it simmer uncovered for 20 minutes or until the potatoes are tender.
- Finish with cheese, ham, and bacon: Add shredded cheddar cheese and cubed ham to the chowder. Heat gently until the cheese has melted completely. Stir in the reserved crispy bacon bits, and garnish with minced fresh parsley and additional cooked bacon if desired before serving.
Notes
- For a thicker chowder, use heavy cream instead of whole milk.
- Feel free to substitute chicken bouillon with vegetable bouillon for a milder flavor.
- Use smoked ham for an enhanced smoky depth.
- To reduce sodium, choose low-sodium bouillon or omit it and use seasoned broth.
- This chowder can be prepared a day ahead; flavors improve after resting refrigerated overnight.
