Kitchen notes · a little help before you start
Cheesy Ham Chowder
Smoky bacon and little pieces of ham give this creamy potato chowder plenty of savory flavor. Cheddar melts into the broth around sweet corn and tender vegetables, making each spoonful rich with a crisp bit of bacon to finish.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 8
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Soups · Soups & stews
A few quick notes
1. Crisp the bacon
Cook the bacon until golden and crisp, then drain it on paper towels while you build the chowder.
2. Stir the flour
Stir the flour into the cooked onion and carrot before adding milk and water to thicken the soup.
3. Simmer potatoes gently
Lower the heat after adding the potatoes and simmer uncovered until the pieces are tender.
Get to know the ingredients
Ham
Use fully cooked ham cut into small pieces, adding it after the cheese melts into the chowder.
Cheddar
Melt the cheddar gradually over low heat to help it blend into the soup without separating.
Bacon
Reserve the cooked bacon for the top so its crisp texture finishes the creamy chowder.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 8. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Cheesy Ham Chowder
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Top with bacon
Stir the ham into the cheesy soup and scatter the crisp bacon over the top before serving.
A little more help as you go
Taste before salting
Taste the chowder before adding extra salt because the ham and bacon already bring plenty of seasoning.
Look for smoothness
Stir the milk mixture as it boils until the chowder base is thick and smooth before adding potatoes.
A few questions you might have
Is the ham raw when added?
No. The ingredient list calls for fully cooked ham, cut into small pieces before stirring into the chowder.
When does the bacon go back in?
Keep it aside after frying and use it to top the finished soup so it stays crisp.
How long do the potatoes cook?
Simmer the potatoes uncovered over low heat for about twenty minutes, until they are tender.
Should I add extra salt?
Taste first; ham and bacon already add salt to the chowder.
How do I keep the cheese smooth?
Add it gradually over low heat, since high heat can make the cheese stringy or cause it to separate.
Any more cooking tips?
Melt the cheese gradually over low heat. High heat can make it stringy or cause it to separate. Once everything is in the pot, let the chowder simmer gently so the flavors have time together. Ham and bacon already bring plenty of salt, so taste before adding any more.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: rasamalaysia.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
