20-Minute Ham and Cheddar Chowder – A Cheddar Chowder with Ham Recipe

This 20-Minute Ham and Cheddar Chowder includes ham, potatoes and cheddar cheese and goes together in a flash.  Cheddar Chowder with ham is the perfect meal for any busy weeknight or when you are trying to use up leftover ham from the holidays.

This stove top ham and potato soup recipe contains basic ingredients like ham, potatoes, onions and cheddar cheese.  Why is it such a fast recipe?  The potatoes are boiled in a small amount of water which makes the boiling process faster, AND you don’t even need to drain any excess water off the potatoes.

20-Minute Ham and Cheddar Chowder

Originally, this recipe came from Barbara’s college days when she lived in a cooperative at Purdue University called Glenwood.  She remembers many lunches where she and her sisters ate this, most commonly served along side grilled cheese sandwiches.

This cheesy ham and potato soup is great to serve a crowd because it’s relatively cheap using potatoes leftover ham to make and it fast, only taking around 20 minutes total.

Some of her other favorite recipes from Glenwood include Mama Griggs Pumpkin Muffins, Thai Chicken Wraps, Cheesy Mexican Chicken, Chicken Bow-Tie Pasta Salad, Egg and Sausage Breakfast Casserole, Frozen Pumpkin Delight Dessert, Yellow Cake Mix Gooey Bars, and Pork Chop Potato Bake.

Ingredient List for Cheddar Chowder with Ham

Water

Potatoes, peeled, washed and diced

Onions, diced

Salt

Margarine (or butter)

Flour

Milk

Cheddar Cheese, Shredded

Ham, diced (leftover holiday ham works great)

Salt and Black Pepper, to taste

Notes about Ham and Cheese Soup:

• This cheesy potato soup recipe uses two saucepans. It is important to start step 2 with the second saucepan as soon as you beginning boiling the potatoes.  This will ensure the two steps finish at the same time.
• DO NOT DRAIN THE EXCESS WATER.
• We used deli ham that was cut into this slices, but any type of ham will do. Leftover ham from Easter or Christmas would be perfect.
• You can adjust the amount of cheesiness by adding more cheese to the white sauce.  Feel free to add as much as your cheesy heart desires.  You can also change up what type of cheese you like, including sharp cheddar or a blend of many types of cheese.  Use up what you have in the refrigerator.
• This recipe is easily doubled or tripled.  At Glenwood, we fed 30+ girls, so we always at least quadrupled the recipe.

How to Make 20-Minute Ham and Cheddar Chowder

Find the full recipe steps and ingredient amounts for ham and potato soup at the bottom of this post in the recipe card. 

1. In a medium saucepan, bring water to a boil. Once boiling, add diced potatoes, diced onions and salt.  Cover and bring back to a simmer.  Keep at a full simmer for 10 minutes.
2. As soon as you put on the lid to the potato pot, melt margarine in a second saucepan over medium heat.  Once melted, add flour and stir to make a roux.  Heat the roux for 30 seconds while stirring to get rid of the raw flour flavor.
3. Add milk slowly while constantly whisking. Continue to whisk the mixture until it starts to thicken and becomes a sauce.  Add cheese until melted.
4. Once the potatoes are done simmering and are fork tender, add the cheese sauce and ham. Heat until warmed through; do not bring to a boil.

Looking for more recipes to use up leftover ham?  Try our favorites:

Jambalaya with Ham

Ham and Beans using Randall’s

Instant Pot Ham and Beans

Make-Ahead Ham and Cheese Quiche

 

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