This comforting chowder is packed with creamy cheese, tender ham, and hearty potatoes, making it the perfect dish for a cozy night in. It’s easy to make and sure to warm you up from the inside out.
Start by tossing the potatoes, broth, carrots, and garlic into a big pot and bring everything to a boil—it should take about 5 minutes. Sprinkle in some salt, garlic powder, and black pepper, then turn the heat down to low. Cover the pot and let it simmer gently until the potatoes and carrots are nice and tender, which usually takes around 8 to 10 minutes. Once that’s done, stir in the corn and ham, then lower the heat to the smallest setting so it can keep warming without boiling.
While the soup is simmering, melt the butter in a small saucepan over medium heat. Whisk in the cornstarch until it’s smooth, then slowly add the milk, whisking constantly. Keep cooking and stirring until the mixture thickens up and starts to bubble, which should take about 3 to 5 minutes. Next, add the shredded Cheddar cheese and stir until it’s fully melted and smooth.
Pour this cheesy sauce into the soup pot and give everything a good stir. Let it cook over medium heat for a couple more minutes, stirring now and then, until everything is heated through and ready to enjoy.
- Use sharp cheddar cheese for a stronger, more flavorful chowder.
- Simmer the soup gently to prevent the cheese from becoming grainy.
- Add the potatoes last to avoid overcooking and keep them tender but firm.
This chowder is rich, creamy, and packed with comforting flavors. The combination of ham and cheese creates a hearty meal that feels like a warm hug on a cold day. It’s easy to make and perfect for using up leftovers.
Serve with crusty bread or warm dinner rolls to soak up the delicious broth. A simple green salad on the side adds freshness and balances the richness of the chowder.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the texture smooth, adding a splash of milk if it becomes too thick.
