Cheesy Potato and Ham Chowder

3
Susan Bickta

By
@souxie

What a wonderful soup to have on a cold winter day! Comfort food at it's best, this rich creamy soup is filled with chunks of potato, ham, cheese and hard cooked eggs. I've also made it using smoked sausage or bacon instead of ham. Either way, it's a very satisfying soup that my family loves. (Please note: the cook time includes the time to bake the potatoes)

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
8-10
Prep:
20 Min
Cook:
1 Hr 45 Min
Method:
Stove Top

Ingredients

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4 Tbsp
butter
3 Tbsp
vegetable oil
1 medium
onion, diced
2 stalk(s)
celery, thinly sliced
1 tsp
salt
1/2 tsp
fresh ground black pepper
1/3 c
all purpose flour
1/2 c
whole milk
1 qt
whole milk
1 qt
half and half
4
envelopes ham flavoring concentrate (from a 1.41 ounce box)
4 large
russett potatoes, baked, peeled and roughly smashed
1/2 lb
cooked ham, cubed (bite size pieces)
1 c
cheddar cheese, shredded
4 large
eggs, hard cooked and chopped
2 tsp
dried parsley flakes

How to Make Cheesy Potato and Ham Chowder

Step-by-Step

  • 1Place a 5 quart Dutch oven over medium high heat. Add the butter, oil, onion, celery, salt and pepper. Cook for 3-4 minutes, stirring often, until vegetables just start to soften.
  • 2Meanwhile, in a small bowl, whisk together the flour and the 1/2 cup of milk. Mix well to break up any lumps. Set aside.
  • 3Add the remaining milk and half & half to the Dutch oven. Mix well and heat thru, stirring often. Add the flour mixture and cook over medium high heat until thickened, stirring often to avoid sticking and burning.
  • 4Add the ham flavoring, potatoes, ham, cheese, eggs and parsley flakes. Mix well.
  • 5Bring to a simmer and cook an additional 6-7 minutes, stirring often, to heat through.
  • 6Serve garnished with shredded cheese and/or dried parsley flakes.

Printable Recipe Card

About Cheesy Potato and Ham Chowder

Main Ingredient: Potatoes
Regional Style: American




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