Creamy Cheesy Ham Chowder

This chowder turns leftover ham into a warm, cheesy dinner loaded with potatoes, carrots, and celery. A blend of sharp cheddar and nutty Gruyère melts into the broth for extra depth, and a splash of cream at the end makes it feel indulgent. It's a great way to use up holiday ham without making the same sandwich three days in a row.

Diced ham, potatoes, and vegetables simmer in a broth enriched with melted cheddar and Gruyère for a hearty, cheesy chowder.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (10 min prep, 30 min cook)
• Simple: 14 everyday ingredients
• Feeds the family: 6 servings
• Light: about 380 calories per serving

Ingredients

• 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

1. Dice the ham into small cubes.
2. Peel and dice the potatoes into bite-sized pieces.
3. Chop the carrots, celery, and onion, and mince the garlic.
4. Grate the cheddar and Gruyère, if using.
5. Heat the butter or olive oil in a large pot over medium heat.
6. Add the onion, carrots, celery, and garlic, and sauté for 5 to 7 minutes, until softened and fragrant.
7. Stir the diced potatoes into the pot with the sautéed vegetables.
8. Pour in the broth, add the bay leaves, and simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are tender.
9. Once the potatoes are tender, stir in the diced ham.
10. Add the shredded cheddar and Gruyère gradually, stirring constantly until smoothly melted, adding milk or cream if you want it creamier.
11. Let the chowder simmer for another 5 to 7 minutes so the flavors meld.
12. Taste and season with salt and pepper as needed.
13. Remove the bay leaves before serving.
14. Ladle into bowls and garnish with fresh parsley if you like.

Cooking Tips

• Dice the potatoes evenly so they finish cooking at the same time.
• Stir occasionally while the potatoes simmer so they don't stick to the bottom of the pot.
• Add the cream at the end for the richest texture without curdling.

Substitutions

• Whole milk can replace heavy cream for a lighter chowder.
• Turkey or leftover roast chicken can stand in for the ham.
• Vegetable broth can replace chicken broth for a different flavor base.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat gently over low heat, stirring often, since the cheese can separate if it boils.
• Freezing isn't recommended due to the dairy and potatoes.

Serving Suggestions

• Garnish with fresh parsley for color and freshness.
• Serve with crusty bread for dipping.
• Add a sprinkle of extra cheese on top of each bowl.

Nutrition (per serving)

Nutrient	Amount
Calories	380 kcal

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