Creamy Cheesy Ham Chowder
A cozy and creamy soup loaded with ham, vegetables, and rich cheeses that warms the heart and belly, perfect for family gatherings or a comforting meal.
Ingrédients
For the Chowder
- 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)
- 1.5 cups Cheddar Cheese (shredded)
- 0.5 cup Gruyère Cheese (shredded (optional for added creaminess))
- 1 cup Milk (for extra creaminess; use whole milk or heavy cream)
- 2 leaves Bay Leaves
- to taste Salt and Pepper
- for garnish Fresh Parsley (optional)
Instructions
Preparation
- Gather all your ingredients and utensils. Chop your onions, garlic, carrots, celery, and potatoes. Cut diced ham into bite-sized pieces.
Cooking the Vegetables
- Add in the minced garlic, carrots, and celery. Cook for another 5 minutes.
Cooking the Potatoes
- Bring the mixture to a boil and then reduce heat to low, letting it simmer for about 15-20 minutes until the potatoes are tender.
Adding Ham and Cheese
- Stir in the shredded cheddar and Gruyère cheeses until melted into the soup.
Mixing in Milk
- Pour in 1 cup of milk for extra creaminess and stir well to combine.
Simmering and Seasoning
- Add salt and pepper to taste.
Serving
- Garnish with fresh parsley for an elegant touch.
Enjoy!
- Gather around the table and enjoy every spoonful of this comforting winter warmer.
Notes
Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. It can be frozen in freezer-safe containers for up to 3 months. To reheat, stir occasionally and add broth or milk if it thickens. Avoid overcooking the vegetables and always taste for seasoning adjustments.