Ingredients You Will Need
This recipe uses common, affordable ingredients but delivers restaurant-quality results.
Main Ingredients
- 4 cups diced potatoes (peeled)
- 2 cups diced cooked ham
- 1 medium onion, minced
- 3 cloves garlic, minced
- 4 tablespoons butter
- 4 tablespoons flour (for thickening)
- 4 cups chicken broth
- 2 cups milk
- 1 cup heavy cream
- 2 cups shredded cheddar cheese
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Optional: 1 cup corn or 1 cup peas
- Optional garnish: chives, parsley, or shredded cheese
Preparing the Base of the Chowder
A good chowder starts with a flavorful base. This step ensures depth of flavor that builds throughout the cooking process.
Begin by melting the butter in a large pot over medium heat. Add the minced onion and cook until soft and translucent, which usually takes around 5 minutes. Once the onion has softened, stir in the minced garlic. Allow it to cook just long enough to release its aroma—about 1 minute.
Add the flour and stir continuously. You want the flour to coat the onions and cook slightly, forming a smooth roux. This step is essential because it is what gives the chowder its signature thick, luxurious texture.
Adding the Potatoes and Ham
Once the roux is smooth, pour in the chicken broth gradually while stirring to prevent lumps. The mixture will thicken slightly as the broth combines with the butter-and-flour base.
Add the diced potatoes and diced ham directly into the pot. The potatoes should be cut into medium cubes—not too big, not too small—so they hold their shape while still becoming soft and tender. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer.
Simmering for about 20–25 minutes allows the potatoes to soften slowly and absorb the savory flavors of the broth and ham.
Creating the Creamy Texture
Once the potatoes are fork-tender, stir in the milk and heavy cream. This combination of dairy brings richness to the chowder, making the broth silky and full-bodied.
Keep the heat low at this stage; boiling milk and cream can cause curdling. Simmer gently for another 10 minutes, allowing the flavors to meld together.
As the dairy warms, you’ll notice the chowder thickening into a creamy stew-like consistency.
Adding the Cheddar Cheese
The final key ingredient is the cheddar cheese, and it is what transforms this dish into the luxurious, cheesy chowder shown in your image.
Lower the heat even more to prevent burning. Add the cheese gradually while stirring. Each handful should melt completely before adding more. This ensures a smooth, perfectly blended chowder without graininess.
Once all the cheese has melted, the chowder becomes thick, glossy, and incredibly creamy. Taste the broth and adjust seasoning as needed. Because ham contains salt, adjust lightly.
Seasoning for Flavor Depth
To bring balance and depth, add black pepper, smoked paprika, and thyme. Smoked paprika adds warmth and a subtle smokiness that pairs beautifully with ham. Thyme adds earthiness, rounding out the flavor profile.
If you prefer a little heat, add a pinch of chili flakes or cayenne pepper.
Optional Ingredients for Extra Texture
While the classic version is already delicious, you can enhance the dish with a few optional additions:
Corn
Adds sweetness and color.
Peas
Adds sweetness and a bit of freshness.
Celery
Adds crunch and aroma when sautéed with the onions.
Bacon Crumbles
Adds smokiness and a crispy contrast.
These additions elevate the chowder and make it heartier and more interesting.
How to Serve Your Chowder
A bowl of creamy potato and ham chowder is satisfying on its own, but pairing it with the right sides can turn it into an unforgettable meal.
Serve with:
- Warm crusty bread
- Homemade garlic toast
- Soft dinner rolls
- Biscuits
- A simple green salad
For garnish, sprinkle fresh chives or parsley over the bowl. A little extra shredded cheese on top never hurts either.
Storage and Reheating Tips
This chowder stores very well, making it a great make-ahead meal.
Refrigerator:
Store in an airtight container for up to 4 days.
Freezer:
Freeze for up to 2 months.
Tip: Let the chowder cool completely before storing.
Reheating:
Warm gently on the stove, adding a splash of milk if the chowder becomes too thick.
Avoid boiling when reheating, as high heat can separate the dairy.
Recipe Variations
There are several ways to customize this recipe depending on your ingredients or taste preferences.
1. Cheesy Bacon Potato Chowder
Replace ham with bacon and increase the smoked paprika for a smokier flavor.
2. Potato Chicken Chowder
Use shredded cooked chicken instead of ham.
3. Loaded Baked Potato Chowder
Add sour cream, green onions, and crispy bacon on top.
4. Vegetable Chowder
Add carrots, corn, celery, peas, and even broccoli.
5. Spicy Chowder
Add chili powder, cayenne pepper, or diced jalapeños.
Each variation keeps the creamy richness while offering a new twist.
Why This Recipe Works So Well
This chowder succeeds because every ingredient contributes to the overall texture and flavor:
- Flour + butter create the base.
- Potatoes add thickness and heartiness.
- Ham adds saltiness and depth.
- Milk, cream, and cheese create richness.
- Simmering slowly allows flavors to fully develop.
The result is a chowder that is thick, satisfying, and perfect for both cozy nights and family gatherings.
Final Thoughts
This creamy potato and ham chowder is the kind of recipe that becomes a family favorite. It’s economical, simple to prepare, and endlessly customizable. The creamy texture, savory ham, tender potatoes, and melted cheese come together in every spoonful, making it both soothing and indulgent.