12 Delicious Ham and Cheese Chowder Comforting Recipes

Fall in love with the ultimate comfort food as we dive into 12 Delicious Ham and Cheese Chowder recipes that promise to warm your soul and delight your taste buds. Perfect for those chilly evenings or when you’re craving something hearty and satisfying, these recipes are a must-try for every home cook. Let’s get ready to stir up some magic in the kitchen!

Creamy Ham and Cheese Chowder

Unbelievably cozy and packed with flavor, this Creamy Ham and Cheese Chowder is my go-to on chilly evenings. It’s a dish that reminds me of family gatherings, where the pot never seemed to empty no matter how many bowls we served.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 1 cup diced onions
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced ham (pre-cooked, adjust to taste)
• 3 cups chicken broth (low sodium preferred)
• 2 cups peeled and diced potatoes
• 1 cup heavy cream
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 tsp salt (adjust to taste)

Instructions

1. In a large pot, melt the butter over medium heat (about 350°F).
2. Add onions, carrots, and celery. Cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the diced ham and cook for another 2 minutes to slightly brown the edges.
4. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes, or until potatoes are tender.
5. Reduce heat to low. Stir in the heavy cream, cheddar cheese, black pepper, and salt. Continue stirring until the cheese is completely melted and the soup is creamy, about 3 minutes.
6. Tip: For a smoother texture, blend half of the soup before adding the cream and cheese.
7. Tip: If the soup is too thick, add a little more chicken broth to reach your desired consistency.
8. Tip: Garnish with extra shredded cheese and a sprinkle of fresh parsley for a pop of color and flavor.

Kick back and enjoy this chowder’s velvety texture and the perfect balance of smoky ham and sharp cheddar. Serve it with a side of crusty bread for dipping, or over a baked potato for a heartier meal.

Slow Cooker Ham and Cheese Chowder

Yesterday, as the rain drizzled outside, I found myself craving something warm, comforting, and utterly delicious. That’s when I decided to whip up this Slow Cooker Ham and Cheese Chowder, a dish that’s as easy to make as it is satisfying to eat.

Ingredients

• 2 cups diced ham (leftover ham works great here)
• 4 cups chicken broth (low sodium preferred, adjust salt to taste)
• 3 cups diced potatoes (Yukon Gold for creaminess)
• 1 cup diced carrots (for a sweet crunch)
• 1 cup diced celery (adds a nice texture)
• 1/2 cup unsalted butter (or margarine for a lighter version)
• 1/2 cup all-purpose flour (for thickening)
• 2 cups milk (whole milk for richness, but any works)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp black pepper (freshly ground if possible)
• 1/4 tsp garlic powder (for a subtle kick)

Instructions

1. In your slow cooker, combine the ham, chicken broth, potatoes, carrots, and celery. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until the vegetables are tender.
2. About 30 minutes before serving, melt the butter in a saucepan over medium heat. Whisk in the flour until smooth to create a roux, cooking for 1-2 minutes to remove the raw flour taste.
3. Gradually whisk in the milk, ensuring no lumps form, and cook until the mixture thickens slightly, about 5 minutes.
4. Stir the milk mixture into the slow cooker. Add the cheddar cheese, black pepper, and garlic powder, stirring until the cheese is fully melted and the chowder is creamy.
5. Let the chowder sit for 10 minutes to thicken before serving. This resting time allows the flavors to meld beautifully.

Creamy, hearty, and packed with flavor, this chowder is a bowl of comfort. Serve it with a side of crusty bread for dipping, or top with extra shredded cheese and a sprinkle of green onions for a pop of color and freshness.

Spicy Ham and Cheese Chowder

Craving something hearty with a kick? I stumbled upon this Spicy Ham and Cheese Chowder recipe during a chilly evening when my fridge was nearly empty, save for some leftover ham and a block of cheese. It turned out to be a serendipitous discovery, blending comfort with a spicy twist that’s now a staple in my winter meal rotation.

Ingredients

• 2 cups diced ham (leftover works great)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 2 tbsp butter (or any neutral oil)
• 1/2 cup diced onions (yellow for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 3 cups chicken broth (low sodium preferred)
• 1 cup heavy cream (for richness)
• 1 tsp red pepper flakes (adjust for heat)
• Salt and pepper to taste

Instructions

1. Melt butter in a large pot over medium heat until frothy.
2. Add diced onions and minced garlic, sautéing until translucent, about 3 minutes.
3. Stir in diced ham and red pepper flakes, cooking for another 2 minutes to blend flavors.
4. Pour in chicken broth, bringing the mixture to a boil, then reduce heat to simmer for 10 minutes.
5. Gradually stir in heavy cream, ensuring it’s fully incorporated without curdling.
6. Add shredded cheddar cheese in batches, stirring continuously until melted and smooth.
7. Season with salt and pepper, then let the chowder simmer for an additional 5 minutes to thicken.

Kick back and enjoy this chowder’s creamy texture and bold flavors, perfect with a side of crusty bread for dipping. The spicy kick from the red pepper flakes contrasts beautifully with the rich cheese and smoky ham, making every spoonful a delight.

Healthy Ham and Cheese Chowder

After a long day of chasing deadlines and dodging raindrops, there’s nothing quite like a bowl of something warm and comforting to bring the world back into balance. That’s why I’m sharing my go-to Healthy Ham and Cheese Chowder recipe with you today—it’s creamy, hearty, and just the thing to cozy up with.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 cup diced onions
• 2 cloves garlic, minced
• 1 cup diced carrots
• 1 cup diced celery
• 2 cups diced ham (pre-cooked, adjust to taste)
• 4 cups low-sodium chicken broth
• 2 cups diced potatoes
• 1 cup milk (any kind, but whole milk adds creaminess)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add onions, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables soften, about 5 minutes.
3. Stir in ham and cook for another 2 minutes to lightly brown.
4. Pour in chicken broth and add potatoes. Bring to a boil, then reduce heat to simmer. Cover and cook until potatoes are tender, about 15 minutes.
5. Stir in milk, cheddar cheese, black pepper, and salt. Cook on low heat until cheese is fully melted and the chowder is heated through, about 5 minutes. Tip: Avoid boiling after adding milk to prevent curdling.
6. For a thicker chowder, mash some potatoes against the side of the pot before adding milk and cheese. Tip: This adds body without extra calories.
7. Serve hot. Tip: Garnish with extra shredded cheese or chopped green onions for a pop of color and flavor.

Finally, this chowder is a delightful mix of creamy and chunky, with the sharpness of cheddar cutting through the richness. Try serving it in a bread bowl for an extra special touch that turns dinner into an event.

Easy Ham and Cheese Chowder

This past weekend, I found myself craving something cozy yet effortless to whip up, leading me to create this Easy Ham and Cheese Chowder. It’s the perfect blend of comfort and simplicity, especially when you’re short on time but still want a meal that feels homemade.

Ingredients

• 2 tbsp butter (or any neutral oil for a lighter version)
• 1 cup diced onions (yellow or white for sweetness)
• 1 cup diced carrots (for a bit of crunch and color)
• 1 cup diced celery (adds freshness)
• 3 cups diced ham (leftover ham works great here)
• 4 cups chicken broth (low sodium preferred to control saltiness)
• 3 cups milk (whole milk for creaminess, but any works)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 cup all-purpose flour (for thickening, adjust if you like it thinner)
• 1 tsp black pepper (adjust to taste)

Instructions

1. Melt the butter in a large pot over medium heat until bubbly, about 1 minute.
2. Add the onions, carrots, and celery, cooking until softened, about 5 minutes, stirring occasionally.
3. Tip: Don’t rush the veggies; letting them soften properly builds the soup’s flavor base.
4. Stir in the diced ham and cook for another 2 minutes to lightly brown.
5. Sprinkle the flour over the mixture, stirring constantly for 1 minute to cook off the raw flour taste.
6. Tip: This step thickens the chowder, so ensure the flour is fully incorporated.
7. Gradually whisk in the chicken broth, then the milk, ensuring no lumps form.
8. Bring the mixture to a simmer, then reduce heat to low, cooking for 10 minutes until slightly thickened.
9. Tip: Keep the heat low to prevent the milk from scalding.
10. Stir in the shredded cheddar cheese until melted and smooth, about 2 minutes.
11. Season with black pepper, taste, and adjust seasoning if necessary.

One spoonful of this chowder and you’ll love its creamy texture and the smoky, cheesy flavor that’s perfectly balanced with the veggies. Serve it with a side of crusty bread for dipping, or add a sprinkle of extra cheese on top for an indulgent touch.

Cheesy Ham and Potato Chowder

Warmth and comfort come to mind when I think of a bowl of Cheesy Ham and Potato Chowder, especially on a chilly evening. It’s the kind of dish that reminds me of family gatherings, where the pot never seems to empty no matter how many servings are ladled out.

Ingredients

• 2 cups diced ham (leftover ham works great here)
• 4 cups peeled and diced potatoes (Yukon Golds are my go-to for creaminess)
• 1/2 cup diced onion (yellow or white for sweetness)
• 1/4 cup butter (salted or unsalted, adjust salt accordingly)
• 1/4 cup all-purpose flour (for thickening)
• 2 cups milk (whole milk for richness, but any works)
• 2 cups chicken broth (low-sodium preferred to control saltiness)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp black pepper (freshly ground if possible)
• 1/2 tsp garlic powder (or minced fresh garlic for a punch)

Instructions

1. In a large pot, melt the butter over medium heat until bubbly.
2. Add the diced onion and cook until translucent, about 3-4 minutes, stirring occasionally.
3. Sprinkle in the flour and whisk constantly for 1 minute to create a roux.
4. Gradually pour in the milk and chicken broth, whisking continuously to avoid lumps.
5. Add the diced potatoes and ham, then bring the mixture to a simmer.
6. Reduce heat to low, cover, and let it cook for 15-20 minutes, or until potatoes are tender.
7. Stir in the shredded cheddar cheese, black pepper, and garlic powder until the cheese is fully melted and the soup is smooth.
8. Let the chowder sit for 5 minutes off the heat to thicken slightly before serving.

Zesty and rich, this chowder is a hug in a bowl with its creamy texture and smoky ham flavors. Serve it with a sprinkle of extra cheese on top or a side of crusty bread for dipping.

Smoked Ham and Cheese Chowder

Back when I first stumbled upon this recipe, I was looking for something hearty to warm up those chilly evenings, and let me tell you, this Smoked Ham and Cheese Chowder did not disappoint. It’s become a staple in my kitchen, especially when I have leftover ham from holiday dinners.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 1 cup diced smoked ham (leftover ham works great)
• 1/2 cup diced onion
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 3 cups chicken broth (low sodium preferred)
• 2 cups diced potatoes (Yukon gold are my go-to)
• 1 cup heavy cream (half-and-half can substitute)
• 1 1/2 cups shredded cheddar cheese (sharp for more flavor)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp salt (adjust to taste)

Instructions

1. Melt the butter in a large pot over medium heat until foamy, about 1 minute.
2. Add the diced ham, onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer. Cover and cook until the potatoes are tender, about 15 minutes.
4. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the soup is creamy, about 3 minutes. Tip: For a smoother texture, you can blend half of the soup before adding the cream and cheese.
5. Season with black pepper and salt. Tip: Taste as you go, especially if your ham is already salty.
6. Let the chowder sit for 5 minutes off the heat to thicken slightly before serving. Tip: Garnish with extra shredded cheese or chopped green onions for a pop of color and flavor.

Hearty and creamy, this chowder is a comforting bowl of goodness with the smoky flavor of ham and the richness of cheddar cheese. Serve it with a side of crusty bread to soak up every last drop, or add a sprinkle of crispy bacon on top for an extra layer of texture.

Vegetable Ham and Cheese Chowder

There’s something incredibly comforting about a bowl of chowder, especially when it’s packed with the hearty flavors of vegetable, ham, and cheese. I remember the first time I whipped up this Vegetable Ham and Cheese Chowder; it was a chilly evening, and I was craving something warm and satisfying. This recipe has since become a staple in my kitchen, perfect for those nights when you need a little extra comfort.

Ingredients

• 2 tbsp butter (or olive oil for a lighter version)
• 1 cup diced ham (pre-cooked, for convenience)
• 1/2 cup diced onions (yellow or white for sweetness)
• 1/2 cup diced carrots (for a pop of color and crunch)
• 1/2 cup diced celery (adds a nice texture)
• 3 cups chicken broth (low sodium to control saltiness)
• 2 cups diced potatoes (Yukon golds are my go-to)
• 1 cup whole milk (for creaminess, can substitute with half-and-half)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/4 tsp black pepper (adjust to taste)
• 1/4 tsp salt (adjust based on the ham’s saltiness)

Instructions

1. Melt the butter in a large pot over medium heat (about 350°F).
2. Add the diced ham, onions, carrots, and celery to the pot. Sauté for 5 minutes, or until the vegetables start to soften.
3. Pour in the chicken broth and add the diced potatoes. Bring to a boil, then reduce heat to simmer for 15 minutes, or until potatoes are tender.
4. Stir in the milk and shredded cheddar cheese until the cheese is fully melted and the soup is creamy.
5. Season with black pepper and salt, adjusting according to your preference.
6. Let the chowder simmer for an additional 5 minutes to blend the flavors together.

Every spoonful of this chowder is a delightful mix of creamy, cheesy goodness with the savory bits of ham and the freshness of the vegetables. Serve it with a side of crusty bread for dipping, or top it with extra shredded cheese and a sprinkle of green onions for an extra touch of flavor.

Gluten-Free Ham and Cheese Chowder

Last weekend, I found myself craving something cozy yet easy to whip up, and that’s when this gluten-free ham and cheese chowder came to mind. It’s the perfect blend of comfort and simplicity, especially when you’re looking for a hearty meal without the hassle.

Ingredients

• 2 cups diced ham (pre-cooked, for convenience)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 4 cups chicken broth (low sodium, adjust to taste)
• 1 cup heavy cream (for richness, can substitute with half-and-half)
• 2 tbsp butter (or any neutral oil)
• 1/2 cup diced onions (yellow for sweetness)
• 1/2 cup diced carrots (for a pop of color and nutrition)
• 1/2 cup diced celery (adds a nice crunch)
• 2 tbsp gluten-free flour (for thickening)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. In a large pot, melt the butter over medium heat until bubbly.
2. Add the diced onions, carrots, and celery, sautéing for 5 minutes until softened.
3. Sprinkle the gluten-free flour over the vegetables, stirring constantly for 1 minute to cook off the raw flour taste.
4. Slowly pour in the chicken broth, whisking continuously to prevent lumps.
5. Bring the mixture to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
6. Add the diced ham and heavy cream, stirring to combine, and heat through for another 5 minutes.
7. Gradually stir in the shredded cheddar cheese until melted and smooth.
8. Season with salt and black pepper, adjusting to your liking.
9. Let the chowder sit for 5 minutes off the heat to thicken slightly before serving.

Kindly note how the chowder boasts a creamy texture with chunks of ham and vegetables in every bite. Serve it with a side of gluten-free bread for dipping, or top with extra shredded cheese and a sprinkle of chives for an extra touch of elegance.

Keto Ham and Cheese Chowder

On a chilly evening like this, there’s nothing more comforting than a bowl of hearty chowder. I remember the first time I tried making Keto Ham and Cheese Chowder; it was a game-changer for my low-carb lifestyle. The creamy texture and rich flavor made it an instant favorite in my household.

Ingredients

• 1 tbsp butter (or any neutral oil)
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups diced ham (pre-cooked, adjust to taste)
• 4 cups chicken broth (low sodium preferred)
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1/2 tsp xanthan gum (for thickening, optional)
• Salt and pepper (adjust to taste)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the diced onion and minced garlic, sautéing until translucent, about 3-4 minutes.
3. Stir in the diced ham and cook for another 2 minutes to slightly brown the edges.
4. Pour in the chicken broth and bring the mixture to a simmer, letting it cook for 10 minutes to meld the flavors.
5. Reduce the heat to low and slowly stir in the heavy cream to avoid curdling.
6. Sprinkle the xanthan gum over the soup, whisking continuously to prevent clumps.
7. Gradually add the shredded cheddar cheese, stirring until fully melted and the soup is smooth.
8. Season with salt and pepper to taste, then let the chowder simmer for an additional 5 minutes to thicken.

But the best part about this chowder is its velvety texture and the way the cheese and ham flavors come together. Serve it with a sprinkle of fresh herbs or a side of keto-friendly bread for dipping.

Instant Pot Ham and Cheese Chowder

Just when I thought my Instant Pot couldn’t surprise me anymore, I stumbled upon this Ham and Cheese Chowder recipe that’s become a weeknight hero in my kitchen. It’s creamy, comforting, and packed with flavors that remind me of my grandma’s cooking, but with a modern twist thanks to the Instant Pot.

Ingredients

• 1 tbsp butter (or olive oil for a lighter version)
• 1 cup diced ham (leftover holiday ham works great here)
• 1/2 cup diced onion (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best, but 1/2 tsp garlic powder can substitute)
• 3 cups chicken broth (low sodium recommended to control saltiness)
• 2 cups diced potatoes (Yukon Gold for creaminess)
• 1 cup heavy cream (half-and-half for a lighter option)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 tsp paprika (smoked paprika adds a nice depth)

Instructions

1. Set your Instant Pot to ‘Saute’ and melt the butter, about 1 minute.
2. Add the diced ham and onion, sauteing until the onion is translucent, about 3 minutes.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Pour in the chicken broth, scraping the bottom to deglaze and prevent burn notices.
5. Add the diced potatoes, ensuring they’re submerged in the liquid.
6. Secure the lid, set the valve to ‘Sealing’, and cook on ‘Manual’ high pressure for 5 minutes.
7. Once done, allow a natural release for 5 minutes, then quick release any remaining pressure.
8. Stir in the heavy cream, cheddar cheese, black pepper, and paprika until the cheese is fully melted and the soup is creamy.

So creamy and rich, this chowder is a hug in a bowl. Serve it with a sprinkle of extra cheese on top and some crusty bread for dipping, and you’ve got a meal that’ll warm you from the inside out.

Classic Ham and Cheese Chowder

Sometimes, all you need is a bowl of something warm, comforting, and utterly satisfying to turn your day around. That’s exactly what this Classic Ham and Cheese Chowder does for me, especially on those chilly evenings when I’m craving something hearty but don’t want to spend hours in the kitchen.

Ingredients

• 2 tbsp unsalted butter (or any neutral oil)
• 1 cup diced onions
• 1/2 cup diced carrots (for a bit of sweetness)
• 1/2 cup diced celery
• 3 cups diced ham (leftover ham works great here)
• 3 cups chicken broth (low sodium preferred)
• 2 cups milk (whole milk for creaminess)
• 2 cups shredded cheddar cheese (sharp for more flavor)
• 1/4 cup all-purpose flour (for thickening)
• 1/2 tsp black pepper (adjust to taste)

Instructions

1. Melt the butter in a large pot over medium heat until it’s just beginning to bubble.
2. Add the onions, carrots, and celery to the pot, stirring occasionally, until they’re softened, about 5 minutes.
3. Sprinkle the flour over the vegetables, stirring constantly for about 1 minute to cook off the raw flour taste.
4. Slowly pour in the chicken broth while stirring to avoid lumps, then add the milk and bring the mixture to a gentle simmer.
5. Add the diced ham and black pepper, letting the chowder simmer for another 10 minutes to thicken slightly.
6. Reduce the heat to low and gradually stir in the shredded cheddar cheese until it’s completely melted and the chowder is smooth.
7. Let the chowder sit for 5 minutes off the heat before serving to allow the flavors to meld together beautifully.

What you’ll love about this chowder is its creamy texture and the way the sharp cheddar complements the smoky ham. Serve it with a side of crusty bread for dipping, or top it with extra shredded cheese and a sprinkle of green onions for a bit of color and crunch.

Conclusion

Delightful doesn’t even begin to cover it! This roundup of 12 Ham and Cheese Chowder recipes is your ticket to comfort food heaven. Whether you’re craving something creamy, cheesy, or packed with veggies, there’s a recipe here for you. We’d love to hear which one becomes your go-to—drop a comment below! And don’t forget to share the love by pinning your favorites on Pinterest. Happy cooking!