Cheesy, Creamy Potato and Ham Chowder

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

My family loves hot soups and stews in the cold Kansas winters. A favorite of my family is this creamy and cheesy ham and potato chowder. The veggies thicken the soup so there is no added flour or cornstarch.

Ingredients Nutrition

Directions

  1. Heat oil and butter in large stockpot, add chopped onion, celery, carrot, garlic and half the potatoes. Add a pinch of salt and pepper. Cook 5 to 10 minutes then add water and bouillon. Cook 20 to 30 minutes - till veggies are VERY tender. Blend or process with the cream cheese till smooth - this is your thickener as there is no flour/cornstarch in the recipe. Pour the blended veggies/stock back into your stockpot.
  2. Cook the other half of the potatoes in 2 cups of boiling water in a seperate pan till tender - about 10 minutes - drain when cooked. Add the potatoes, ham, cream and valveeta. Stir, taste for seasonings and heat thru (till cheese melts). We like to serve with a salad and crusty french bread.