Cheesy Ham and Potato Chowder
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Unrated
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
8
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Course
Soup
Cheesy Ham and Potato Chowder
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
- 4 lices Bacon diced, thick-cut
- ½ onion diced, sweet yellow
- 2 carrot peeled and thinly sliced, medium
- 3 tbsp flour
- 3 cups milk 2% is fine too, whole
- 1 ½ cups chicken broth
- 3 russet potato peeled and diced, medium
- salt to taste, sea salt and freshly cracked
- black pepper to taste, sea salt and freshly cracked
- 2 cups ham diced
- 2 cups cheddar cheese shredded, sharp
Instructions
- Cook the diced bacon in a Dutch oven or heavy pot until crispy.
- Remove the bacon with a slotted spoon and place it on a paper towel.
- Remove all but 2 tbsp bacon grease in the dutch oven.
- Add the onion and carrots and cook, stirring often, for a few minutes.
- Add the minced garlic and cook, stirring constantly, for 1 minute.
- Add the flour and stir until well combined.
- Cook, stirring often, for 2 minutes.
- Slowly add the milk and chicken stock to the Dutch oven.
- Add the potatoes and season with freshly cracked black pepper and a touch of salt.
- Side Note: Be careful with salt! The sharp cheddar, ham, and bacon bits are all super salty!!
- Simmer, making sure it doesn't boil because the milk may curdle, for 45-60 minutes, or until potatoes are tender.
- Blend with an immersion blender to your desired consistency OR leave as is.
- Add the cheese and ham then stir to combine.
- Allow to simmer for another few minutes then taste; season with sea salt and freshly cracked pepper, if needed.
- Ladle into bowls then top with bacon bits, green onion, and a little more shredded cheese.
- Serve and enjoy.
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