Ham and Cheddar Chowder

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 316.9
  • Total Fat: 13.5 g
  • Cholesterol: 46.4 mg
  • Sodium: 571.6 mg
  • Total Carbs: 37.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Ham and Cheddar Chowder calories by ingredient


Introduction

This is one of my families favorite chowders. It has been a huge it at pot lucks and church parties too. I have substituted a bottle of real bacon bits for the ham also. I usually make this with the end of a spiral sliced ham that is leftover from Easter or Christmas dinner.

You can easily cut the calories by cutting down the cheese. I've used shard cheddar and only used one cup with excellent results. I have also used turkey ham, which is very lean. I used turkey ham when I entered this. This is one of my families favorite chowders. It has been a huge it at pot lucks and church parties too. I have substituted a bottle of real bacon bits for the ham also. I usually make this with the end of a spiral sliced ham that is leftover from Easter or Christmas dinner.

You can easily cut the calories by cutting down the cheese. I've used shard cheddar and only used one cup with excellent results. I have also used turkey ham, which is very lean. I used turkey ham when I entered this.
Number of Servings: 10

Ingredients

    2 cups water
    2 cups peeled potatoes (about 4 larger potatoes)
    ½ cup sliced carrots
    ½ cup sliced celery
    ¼ cup chopped onion
    1 teaspoon salt
    ¼ teaspoon pepper
    ¼ cup butter or margarine
    ¼ cup flour
    2 cups milk
    2 cups shredded sharp cheddar cheese
    1 can (16 ounces) whole kernel corn, drained or 1 cup frozen sweet corn
    1 ½ cups cubed fully cooked ham



Directions

In a large saucepan, bring the water, potatoes, carrots, celery, onion, slat and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat, do not drain. Meanwhile, in a medium saucepan, melt the butter. Blend in flour. Add the milk all at once; cook and stir until thickened and bubbly. Add the cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham heat through, stirring occasionally. Yield : 8-10 servings (2 quarts)

Number of Servings: 10

Recipe submitted by SparkPeople user DOITNOWM.