Cheddar Ham Chowder

This chowder is a thick, cheesy bowl of comfort loaded with potatoes, carrots, celery, corn, and chunks of ham. It’s the kind of weeknight soup that cleans out the fridge and feeds a crowd without fuss.

The base builds in two stages. Vegetables simmer in water until just tender, then a separate cheese sauce made from butter, flour, milk, and shredded cheddar gets stirred in. Keeping the roux and vegetables separate means the potatoes cook through without the cheese scorching on the bottom of the pot.

Don’t drain the vegetables before adding the cheese sauce. That starchy cooking liquid is what gives the finished chowder its body and keeps it from being too thick or pasty.

Pro Tips

• Cube the potatoes small, about ½ inch. They cook faster and break down slightly, which helps thicken the chowder naturally.
• Add milk all at once to the roux and stir constantly. Dribbling it in causes lumps.
• Stir the cheese in off the heat or on low. High heat makes cheddar grainy and oily.
• Great use for leftover holiday ham. Dice it small so you get some in every spoonful.

Variations

• Use smoked gouda instead of cheddar for a deeper, smokier flavor.
• Swap the ham for crumbled bacon, stirred in at the end.
• Add a diced jalapeño with the onion for a spicy kick.