Description
A rich and creamy chowder featuring ham, potatoes, and cheese, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons Butter or Olive Oil for sautéing
- 1 medium Onion diced
- 2 cloves Garlic minced
- 2 medium Carrots peeled and chopped
- 2 stalks Celery chopped
- 3 medium Potatoes peeled and diced (Yukon Gold or Russet)
- 4 cups Chicken Broth or vegetable broth
- 2 cups Diced Ham preferably cooked or leftover ham
- 1 ½ cups Cheddar Cheese shredded
- ½ cup Gruyère Cheese shredded (optional for added creaminess)
- 1 cup Milk for extra creaminess, use whole milk or heavy cream
- 2 Bay Leaves
- Salt and Pepper to taste
- Fresh Parsley for garnish (optional)
Instructions
- Prepare the Ingredients: Dice the ham, peel and dice the potatoes, chop the carrots, celery, and onion, and mince the garlic. Grate the cheeses.
- Sauté the Vegetables: In a large pot, heat butter or olive oil over medium heat. Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes.
- Cook the Potatoes: Add diced potatoes, pour in the chicken broth, and add bay leaves. Simmer for 15-20 minutes until the potatoes are tender.
- Add the Ham and Cheese: Once the potatoes are tender, stir in diced ham and gradually add shredded cheeses, mixing until melted. Optionally add milk or heavy cream for creaminess.
- Simmer and Season: Allow the chowder to simmer for an additional 5-7 minutes. Taste and season with salt and pepper. Remove bay leaves.
- Serve and Garnish: Ladle the chowder into bowls, garnish with freshly chopped parsley if desired.
Notes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 40mg