Cheddar Ham Chowder | #WeekdaySupper #FamilyDinnerTable

On Sunday, I shared my baked Glazed Ham recipe, along with my recipe for Scalloped Potatoes & Ham which can be made with some of the leftover ham. Well, today I am sharing another great recipe that can put to use some of your left over ham. This is one of my favorite soups, and is fairly quick to make – making it perfect for a weekday supper.

Cheddar Ham Chowder | TheFoodieArmyWife.com

To begin, cut up some red or gold potatoes into 1 inch pieces.

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Toss the potatoes into a Dutch oven along with a 16 ounce bag of frozen mixed veggies. Add about 4 cups of water – just enough to cover the veggies. Bring the contents to a boil, reduce the heat and cook on medium heat until the veggies are just done.

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While the veggies are cooking, in a small sauce pan, melt 1/4 cup of butter.

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While it is melting, finely dice a small onion, and dice up about 1 1/2 – 2 cups of your leftover ham.

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When the butter is melted, toss in the onion. Let it cook in the butter for a couple minutes, until it is tender.

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Stir in 1/4 cup flour. Cook for just a minute.

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Whisk in 1 1/2 cup of milk. Cook it over medium heat, stirring continually until it comes to a boil. Reduce the heat as low as it goes.

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Stir in 2 cups of grated sharp or extra sharp cheddar cheese. Stir until the cheese is melted and then pour it into the Dutch oven with the cooked veggies.

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Stir in your cooked, diced ham.

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Add in a teaspoon each of salt, pepper and thyme. Cook for a few more minutes until the ham is heated through.

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Serve with some extra shredded cheese on top.

Cheddar Ham Chowder | TheFoodieArmyWife.com

Enjoy!

Cheddar Ham Chowder | TheFoodieArmyWife.com

Cheddar Ham Chowder

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This is one of my favorite soups, and is fairly quick to make – making it perfect for a weekday supper. It is a great use for leftover ham during the holidays or any other day.

Ingredients

  • 3 cups red or yellow potatoes
  • 16 oz frozen mixed vegetables
  • 4 cups water
  • 1/4 c butter
  • 1 1/2 - 2 cups diced cooked ham (leftovers are ideal)
  • 1 small onion
  • 1/4 c flour
  • 1 1/2 c milk
  • 2 c grated sharp or extra sharp cheddar cheese
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp thyme
  • Extra shredded cheese for topping

To begin, cut up the potatoes into 1 inch pieces. Toss the potatoes into a Dutch oven along with the frozen mixed veggies. Add about 4 cups of water – just enough to cover the veggies. Bring the contents to a boil, reduce the heat and cook on medium heat until the veggies are just done. While the veggies are cooking, in a small sauce pan, melt the butter. While it is melting, finely dice a small onion, and dice up about 1 1/2 – 2 cups of your leftover ham. When the butter is melted, toss in the onion. Let it cook in the butter for a couple minutes, until it is tender. Stir in the flour. Cook for just a minute. Whisk in the milk. Cook it over medium heat, stirring continually until it comes to a boil. Reduce the heat as low as it goes. Stir in the shredded cheddar cheese. Stir until the cheese is melted and then pour it into the Dutch oven with the cooked veggies. Stir in your cooked, diced ham, the salt, pepper and thyme. Cook for a few more minutes until the ham is heated through. Serve with some extra shredded cheese on top.

Enjoy!

http://thefoodiearmywife.com/cheddar-ham-chowder/

American Family Insurance launcehd the #FamilyDinnerTable campaign to share their the belief that the next generation of dreamers starts at the family dinner table.  American Family is creating an e-cookbook to inspire families to come back to the table, and we need your help!  Share your recipes for your chance to be featured in the cookbook by submitting a family favorite recipe here.  You will be entered to win one of six $100 Williams-Sonoma gift cards. One lucky entry will win one valued at $500! When the e-cookbook comes out later this fall, you’ll be among the first to receive a copy.

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Weekday Supper

Weekday Supper

Here are other great Weekday Suppers brought to you by our team. Each recipe will post on its assigned day, on the given website.

Monday
Buffalo Chicken Pizza from Hezzi-D’s Books and Cooks
An easy to make and delicious to eat pizza topped with red onions, buffalo chicken, ranch dressing, and green onions!

Tuesday
Autumn Turkey & Apple Salad (or Wraps)
Use leftover turkey (or chicken) to make this crisp and satisfying salad full of fall flavors like maple, apples, and cranberries.  Or wrap it all up in a whole wheat tortilla for another tasty option.

Wednesday
Cheddar Ham Chowder from The Foodie Army Wife
This creamy and cheesy soup is quick to make and a great use for leftover ham.

Thursday
Picadillo Fried Rice from Foxes Love Lemons
Asian meets Cuban for this quick weeknight stir-fry. Leftover pork picadillo is combined with rice and roasted poblano pepper for an addictive sweet and spicy flavor combination.

Friday
Barbecue Chicken Stuffed Sweet Potato from Alida’s Kitchen
Shredded barbecue chicken served over a baked sweet potato is a quick, easy and healthy dinner ~ perfect for a weeknight!

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Comments

  1. rozpaige says

    Oh yum, it's soup season again! Absolutely wonderful step by step photos with such beautiful clarity too!

    Thanks so much for a delicious comforting soup recipe!

    Roz

  2. foxeslovelemons says

    Ok so, I need to keep this for next Easter. Since my husband and I are both only child, our family holiday gatherings are very small. And hams are never very small. So thus, more leftovers than we can usually get through. To be fair, I've never been very creative, and have mainly just stuck with ham sandwiches. But now I have this beautiful recipe for next year!
    My recent post Thai Ginger-Lemongrass Shrimp Tacos

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