Midwest Ham Chowder | Midwest Living

Midwest Ham Chowder

Midwest Ham Chowder

Login to rate this recipe.
  • Makes: 6 servings
  • Yield: 6 main-dish servings
  • Prep 25 mins
  • Cook 25 mins

Login to save this recipe

Need a hearty dinner when it's cold outside? Make this cheesy vegetable-and-ham chowder.


  • 2 cups water
  • 2 cups chopped potatoes
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 1/4 cup chopped onion
  • 1/4 cup butter or margarine
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon black pepper
  • 2 cups milk
  • 2 1/2 cups shredded cheddar cheese or 10 ounces American cheese, torn
  • 1 15 - ounce can cream-style corn
  • 2 cups cubed cooked ham


  1. In a large saucepan or pot, combine water, potatoes, carrots, celery, and onion. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.
  2. For Cheese Sauce: In a medium saucepan, melt butter or margarine. Stir in flour and pepper. Add milk all at once. Cook and stir over medium heat until thickened and bubbly.
  3. Add cheese to sauce and cook and stir until melted. Add cheese sauce to vegetable mixture. Stir in corn and ham. Heat through, but don't boil. Ladle into soup bowls and top with additional pepper, if you like. Makes 6 main-dish servings.


  • Nutrition Note: Reduce the fat and sodium in this cheesy soup by using less cheese and ham.

Nutrition Facts

(Midwest Ham Chowder)

Servings Per Recipe 6, sodium (mg) 1196, chol. (mg) 101, Fat, total (g) 28, carb. (g) 34, cal. (kcal) 487

Add Your Comment