Cheesy Ham Chowder

Soups tend to be easy to prepare, so I enjoy making them for dinner. My husband enjoys the flavors of most of the soups I make, but they’re often not his favorite meals. This is because he feels that many of them aren’t filling.

This soup that I had on my January menu is a definite exception. It’s very hearty! Thankfully, it also has a delicious savory flavor.

Ingredients

(Adapted from this recipe.)

• 2 tablespoons butter
• 1 medium onion, diced
• 1 cup diced carrots
• 3 tablespoons flour
• 3 cups whole milk
• 1 ½ cups chicken broth
• 2 ½ cups cubed potatoes
• 1 can (15 ¼ oz.) whole kernel corn, drained
• A couple of dashes garlic powder
• Salt and pepper to taste
• 3 cups shredded cheddar cheese
• 2 cups cubed fully cooked ham

Instructions

Melt the butter in a large pot or Dutch oven. Add the onion and carrots; sauté until tender. Stir in the flour until blended. Gradually add the milk and chicken broth. Slowly bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, garlic powder, salt, and pepper. Reduce the heat; simmer, uncovered, for 20 minutes or until the potatoes are tender. Add the cheese and ham; heat until the cheese is completely melted. Yield: 6 servings.

Notes

The most work you do preparing this soup is chopping a few vegetables! It really is easy to prepare and the flavor is amazing. The recipe yields enough for my family of five to have it for dinner with enough remaining for two of us to have leftovers.

The recipe I adapted to make this soup calls for the addition of bacon. I haven’t tried adding bacon yet, but I believe it would be a wonderful addition! You can also add additional veggies if you’d like (celery, sweet potatoes, etc.).

What flavorful soups have you been eating this winter?

Shared at the following:

Encouraging Hearts and Home, Busy Monday, Over the Moon, and Weekend Potluck.