Cheesy Ham Chowder Recipe (Ready in 30 Minutes!)

Ever crave something so creamy and comforting that it feels like a warm hug in a bowl? That’s exactly what this Cheesy Ham Chowder is all about. I stumbled onto this recipe one chilly evening when I had leftover ham sitting in my fridge and zero energy to cook anything complicated. What started as a “let’s throw stuff together” moment turned into one of my family’s most-requested meals.

Here’s the thing—chowder sounds fancy, but it’s honestly one of the easiest soups you’ll ever make. No complicated techniques, no weird ingredients you can’t pronounce. Just simple, wholesome stuff that comes together in about 30 minutes. And the cheese? Oh, the cheese makes everything better. 🙂

If you’re looking for a quick weeknight dinner that actually tastes like you put in effort (even though you didn’t), this is it.

Why You’ll Love This Cheesy Ham Chowder

It’s ridiculously quick. Thirty minutes from start to finish. That’s faster than waiting for takeout, and way more satisfying.

Perfect for leftover ham. Got ham from last night’s dinner or the holidays? This chowder gives it a delicious second life instead of letting it go to waste.

Comfort food without the guilt. Yeah, it’s creamy and cheesy, but it’s also packed with protein and veggies. You’re basically eating a balanced meal that happens to taste indulgent.

Kid-approved. My nieces and nephews demolish this stuff. No complaints, no “I don’t like it,” just empty bowls and requests for seconds.

One-pot wonder. Less cleanup means more time doing literally anything else. I’ll take that win any day.

Tastes even better the next day. Make a big batch and enjoy easy lunches all week. The flavors just keep getting better.

Ingredients You’ll Need

Main Ingredients:

• 2 tablespoons butter – For sautéing and building flavor
• 1 medium onion, diced – Adds sweetness and depth
• 2 cloves garlic, minced – Because garlic makes everything better
• 3 medium potatoes, peeled and diced – Use Yukon Gold or Russet for best results
• 2 cups cooked ham, diced – Leftover ham works perfectly here
• 3 cups chicken broth – Low-sodium is your friend
• 1 cup heavy cream – This is what makes it luxuriously creamy
• 2 cups shredded cheddar cheese – Sharp cheddar gives the best flavor
• 1 cup frozen corn – Adds a touch of sweetness
• Salt and pepper to taste – Season as you go
• Fresh parsley for garnish – Optional but pretty

Key Ingredient Notes:

Potatoes: Don’t skip peeling them. The texture is way better without the skins in chowder. Trust me on this one.

Ham: Store-bought deli ham works if you don’t have leftovers. Just grab the thick-cut stuff and dice it up. Honey ham or smoked ham both work great.

Cheese: Shred your own cheese from a block. Pre-shredded cheese has anti-caking agents that make it clumpy in soup. Not cute.

Cream: You can substitute half-and-half if you want something slightly lighter, but heavy cream gives you that restaurant-quality richness.

Broth: Homemade is great, but let’s be real—boxed broth works just fine. I won’t judge.

How to Make Cheesy Ham Chowder

Step 1: Sauté the Aromatics

Melt the butter in a large pot over medium heat. Add the diced onion and cook for about 3-4 minutes until it’s soft and translucent. Toss in the minced garlic and cook for another 30 seconds until fragrant. Your kitchen should already smell amazing.

Step 2: Add Potatoes and Broth

Throw in your diced potatoes and pour in the chicken broth. Bring everything to a boil, then reduce the heat and let it simmer for about 12-15 minutes. You’ll know the potatoes are ready when you can easily pierce them with a fork. They should be tender but not falling apart.

Step 3: Add Ham and Corn

Stir in the diced ham and frozen corn. Let everything simmer together for another 3-4 minutes. This is where the flavors start getting friendly with each other.

Step 4: Make It Creamy

Pour in the heavy cream and stir well. Let it heat through for a couple of minutes, but don’t let it boil. Boiling cream can make it separate, and nobody wants that.

Step 5: Add the Cheese

Here’s where the magic happens. Reduce the heat to low and gradually add the shredded cheddar cheese, stirring constantly. Add it in handfuls and let each addition melt completely before adding more. This prevents clumping and gives you that smooth, velvety texture.

Step 6: Season and Serve

Taste your chowder and add salt and pepper as needed. Remember, the ham and cheese are already salty, so go easy at first. Ladle it into bowls, sprinkle with fresh parsley if you’re feeling fancy, and dig in.

Pro tip: If your chowder is too thick, add a splash more broth. Too thin? Let it simmer uncovered for a few more minutes to thicken up.

Serving Suggestions

This chowder is pretty fantastic on its own, but here are some ways to take it over the top:

Crusty bread – A warm baguette or sourdough is perfect for dipping. I mean, you can’t waste that creamy broth at the bottom of the bowl.

Simple side salad – Balance out all that richness with a crisp green salad. A basic vinaigrette works great.

Oyster crackers – Classic chowder move. They add a nice crunch.

Bacon bits – Because everything’s better with bacon. Sprinkle some on top for extra smoky flavor.

Hot sauce – If you like a little kick, a few dashes of hot sauce really wakes up the flavors.

Garlic bread – Honestly, garlic bread makes everything better. No explanation needed.

Storage & Reheating Tips

Storing Leftovers:

Let the chowder cool to room temperature, then transfer it to an airtight container. It’ll keep in the fridge for 3-4 days. The flavors actually develop and get even better overnight, so leftovers are a total win.

Reheating:

Reheat gently on the stovetop over low heat, stirring occasionally. You might need to add a splash of broth or milk to thin it out since it thickens in the fridge. Don’t microwave it on high—low power is your friend here. Otherwise, the cheese can get weird and grainy.

Freezing:

Here’s the thing—I don’t recommend freezing this chowder. Cream-based soups with potatoes and cheese don’t freeze super well. The texture gets funky when you thaw it. If you must freeze it, do it without the cream and cheese, then add those when you reheat.

Final Thoughts

Look, I’m not going to pretend this chowder is going to change your life or anything dramatic like that. But what it will do is give you a seriously delicious, comforting meal that doesn’t require a culinary degree or hours in the kitchen. It’s the kind of recipe you’ll come back to again and again, especially when the weather gets cold and you need something warm and satisfying.

The best part? You probably have most of these ingredients already. And if you’ve got leftover ham sitting around, you’re basically halfway there. Give it a shot—your taste buds (and your family) will thank you.

Happy cooking!

— Kip