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Creamy ham chowder with cubed potatoes, diced carrots, chopped celery, and melted cheddar cheese throughout.

Creamy Cheesy Ham Chowder with Potatoes

Creamy ham chowder with cheddar and Gruyère, potatoes, carrots, and celery in a rich broth. Ready in 44 minutes and serves 6 at 380 calories each.
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Prep Time 10 minutes
Cook Time 34 minutes
Total Time 44 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 380
Ingredients Method

Ingredients
  

  • 2 tbsp butter or olive oil 28 g, for sautéing
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 3 medium potatoes (Yukon Gold or Russet) peeled and diced
  • 4 cups chicken broth or vegetable broth
  • 2 cups diced ham preferably cooked or leftover
  • 1 ½ cups shredded cheddar cheese 6 oz
  • ½ cup shredded Gruyère cheese 2 oz, optional
  • 1 cup whole milk or heavy cream for extra creaminess
  • 2 bay leaves
  • Salt and pepper to taste
  • Fresh parsley chopped, for garnish, optional

Method
 

  1. Cut the ham into small cubes.
  2. Peel the potatoes and dice them into bite-sized pieces.
  3. Chop the carrots, celery, and onion; mince the garlic.
  4. Shred the cheddar cheese and Gruyère cheese, if using.
  5. In a large pot, warm the butter or olive oil over medium heat.
  6. Add the onion, carrots, celery, and garlic; sauté for 5–7 minutes, until softened and fragrant.
  7. Put the diced potatoes into the pot with the sautéed vegetables.
  8. Pour in the chicken broth and add the bay leaves. Bring to a simmer and cook for 15–20 minutes, until the potatoes are tender, stirring occasionally to prevent sticking.
  9. Once the potatoes are tender, add the diced ham and stir.
  10. Gradually add the shredded cheddar and Gruyère, stirring constantly to melt smoothly. For a creamier texture, add a bit of milk or heavy cream at this point.
  11. Simmer for another 5–7 minutes to let the flavors meld.
  12. Taste and season with salt and pepper to your liking.
  13. Remove the bay leaves before serving.
  14. Ladle into bowls and optionally garnish with freshly chopped parsley.