Cheddar Corn Chowder Recipe with Ham

This cheddar corn chowder recipe combines tender potatoes, a butter-and-milk white sauce, creamed corn, diced ham, and melted cheese.

Course Soup

Cuisine American

Prep Time 20

Cook Time 35

Total Time 55

Servings servings

Calories 565

Equipment

1 Cooking Pot large enough for cooking and finishing the chowder
1 Stovetop for boiling, sauce preparation, and final heating
1 set Measuring Cups and Spoons for the listed cup, tablespoon, and teaspoon quantities
1 Cutting Board for dicing the potatoes and ham
1 Chef's Knife for dicing the potatoes and ham
1 Saucepan medium size, for making the white sauce
1 Whisk for bringing the white sauce together
1 Can Opener for opening the creamed corn
1 Kitchen Scale for weighing 1 pound of diced ham
1 Wooden Spoon for stirring the chowder
1 Ladle for portioning the finished chowder

Bring the water and 1/4 cup butter to a boil. Add the diced potatoes and boil until tender. Do not drain.
1/4 cup butter, 2 1/4 cups water, 4 cups potatoes
Make a white sauce with the 6 tablespoons butter, all-purpose flour, milk, salt, and ground black pepper.
6 tablespoons butter, 6 tablespoons all-purpose flour, 2 1/4 cups milk, 1/2 teaspoon ground black pepper, 1 1/2 teaspoons salt
Add the white sauce to the potato mixture. Add the cheddar cheese, creamed corn, and diced ham.
2 cups cheddar cheese, 1 can creamed corn, 1 pound ham
Heat until the cheese is melted, then serve.