The Ultimate Cheesy Chicken & Ham Chowder: Your New Favorite Winter Comfort
As the chill of winter lingers, there’s nothing quite as comforting and inviting as a steaming bowl of homemade soup. While much of the recent snowfall has melted, the crisp air still calls for hearty, warming meals that nourish both body and soul. Among the many types of soups, chowders hold a special place in my heart. Their rich, creamy texture and wholesome ingredients make them incredibly satisfying, especially after a long, cold day. Beyond immediate enjoyment, a big batch of soup offers the incredible convenience of make-ahead meals, transforming into several piping hot lunches throughout the month – a true gift on busy days!
Today, I’m thrilled to share a recipe for a supremely satisfying Cheesy Chicken & Ham Chowder. This isn’t just any chowder; it’s a luscious blend packed with tender, shredded chicken, savory diced ham, and an abundance of wonderfully melty cheese that creates an irresistible flavor profile. It’s the kind of dish that brings everyone to the table with anticipation and leaves them feeling cozy and content.
A Culinary Connection: The Secret Recipe Club and a Special Discovery
You may know that I had the privilege of founding the Secret Recipe Club, a vibrant online community that brings food bloggers together in a unique and exciting way. Every month, members are secretly assigned another blogger’s kitchen to explore, tasked with choosing a recipe, making it, and then revealing their creation on a designated Monday. It’s a fantastic way to discover new blogs, expand culinary horizons, and connect with fellow food enthusiasts. The “Reveal Day” is always a highlight, a moment of shared creativity and delicious surprises.
However, sometimes on Reveal Day, a blog is “orphaned.” This means that the blogger who was supposed to feature a recipe from that particular blog, for one reason or another, wasn’t able to post. Life happens – whether it’s a forgotten deadline or a genuine emergency – but it leaves one blogger without the joy of seeing their hard work celebrated by a fellow club member. The beautiful spirit of the Secret Recipe Club shines brightest in these moments, as the community comes together to ensure no one is left out. When word spreads about an orphaned blog, often a kind soul will step forward to “rescue” it by making and featuring a recipe, ensuring that every participant gets their moment in the spotlight. This past Monday, one such blog found itself an orphan, and I felt called to step in and help. It just so happened to be Krista from Double Dipped Life. And what a delightful discovery it turned out to be!
Diving into Krista’s blog was an absolute pleasure. From the very first scroll, I realized that we share incredibly similar culinary tastes. So many of her recipes jumped out at me, tempting me with their delicious promise and sparking immediate inspiration. In fact, her collection was so appealing that when I went grocery shopping this morning for the chowder ingredients, I couldn’t resist picking up what I needed to make her fantastic spinach dip as well! It’s truly a testament to the joy of food blogging and the unexpected connections it fosters.
While many of Krista’s creations caught my eye, this particular soup truly captivated my attention. Her original version, aptly named Chicken Cordon Bleu Soup, was inspired by the classic French dish, featuring rich Swiss cheese. Now, I must confess, Chicken Cordon Bleu itself isn’t typically my go-to meal. However, the concept of a hearty, cheesy soup with chicken and ham was incredibly appealing, and the recipe looked undeniably satisfying. Recognizing its potential, I decided to make a few thoughtful adjustments to better suit my family’s preferences and my own palate. The result? A truly magnificent chowder that exceeded all expectations.
Crafting Your Cheesy Chicken & Ham Chowder: Tips for Success
One of the beauties of this chowder is its flexibility, starting with the chicken. For this particular batch, I was a bit pressed for time, so I opted to cook some chicken breasts in my pressure cooker to achieve that perfect shredded consistency. This method is wonderfully quick and ensures tender, easily shreddable chicken. Krista’s suggestion of using a store-bought rotisserie chicken is equally brilliant and a fantastic time-saver, especially for busy weeknights. On the day I made this, I hit the grocery store quite early, and unfortunately, they hadn’t prepared any rotisserie chickens yet. But don’t hesitate to use this shortcut when available! If you have leftover roasted chicken, that works beautifully too, adding another layer of depth to the chowder. Simply shred about 1 cup for the recipe.
Next up, the ham! This chowder is an absolute dream for utilizing leftovers, particularly after holidays like Easter when you often find yourself with an abundance of delicious cooked ham. The savory, slightly salty notes of ham are a perfect complement to the creamy broth and chicken. Since I didn’t have any holiday leftovers on hand, I simply used some ham steaks I already had in my refrigerator, dicing them into small, bite-sized pieces. Any cooked ham will work beautifully, so feel free to use what you have available – it’s a great way to prevent food waste and add incredible flavor.
Finally, let’s talk about the cheese – arguably the star of any “cheesy” chowder! As I mentioned, Krista’s original recipe called for Swiss cheese. However, I know from experience that no one else in my family, besides myself, is particularly fond of Swiss cheese. To ensure this chowder would be a universal hit at my dinner table, I decided to substitute it with one of my all-time favorite cheeses: Spinach Artichoke Jack. I typically find this gem at Sam’s Club, and it delivers a fantastic depth of flavor with hints of savory spinach and tangy artichoke, all wrapped in a creamy, melty Jack cheese base. I absolutely love, love, love it, and it works spectacularly in this chowder, adding a unique and delightful twist. Plus, as a proud Wisconsinite, I always enjoy using locally made products when possible – this particular cheese is crafted right here in Wisconsin! If Spinach Artichoke Jack isn’t available, feel free to experiment with other great melting cheeses like cheddar, Monterey Jack, or even a mild provolone, depending on your family’s preferences. The key is to choose a cheese that melts smoothly and adds a creamy, flavorful dimension to your chowder.
Effortless & Economical: A Recipe for Every Home
This Cheesy Chicken & Ham Chowder is incredibly easy to put together, making it perfect for both weeknight dinners and weekend meal prep. It’s truly ideal for using up those holiday ham leftovers, transforming them into a brand new, exciting meal. I’m confident that once you try this recipe, you’ll want to add it to your regular menu rotation. A huge thank you to Krista from Double Dipped Life for the wonderful inspiration that led to this delightful creation!
For even more soup inspiration and to celebrate the art of homemade broths and stews, I encourage you to join SoupaPalooza! This fantastic event is hosted by TidyMom and Dine and Dish, and generously sponsored by culinary powerhouses like KitchenAid, Red Star Yeast, and Le Creuset. It’s a wonderful opportunity to discover new recipes and connect with a passionate community of home cooks.
More Satisfying Soup Recipes to Warm Your Soul
- Hearty Taco Soup
- Classic Fish Chowder
- Flavorful Homemade Chili
- Comforting Chicken Bean Soup
- Creamy Cheddar Cheese Potato Soup
- Zesty Italian Sausage Tomato Orzo Soup
- Simple & Sweet Corn Chowder
Cheesy Chicken & Ham Chowder
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 2 tablespoons unsalted butter
- 3 garlic cloves minced
- ½ medium onion chopped
- ¼ cup flour
- 2 ½ cups 1% milk
- 14- oz can chicken broth
- Salt and pepper to taste
- 4 medium Russet potatoes
- 1 cup shredded cheese
- 1 cup cooked chicken shredded
- 1 cup cooked ham diced
Before You Begin
Instructions
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Wash potatoes thoroughly and pierce the skin several times with a fork. Microwave for 5 minutes. Carefully rotate them, and cook for another 5 minutes, or until they are tender when pierced.
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Meanwhile, in a large stock pot or Dutch oven, melt the unsalted butter over medium heat. Add the minced garlic and chopped onion. Sauté, stirring frequently, until the onions are tender and translucent, and the garlic just begins to turn a light golden brown (be careful not to burn it).
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Sprinkle the flour evenly over the sautéed onion and garlic mixture in the pan. Stir continuously with a wooden spoon for 1 minute to cook out the raw flour taste. Slowly and gradually whisk in the 1% milk, a little at a time, ensuring a smooth consistency with no lumps. Then, pour in the chicken broth and whisk well until thoroughly combined. Bring the mixture to a gentle simmer, stirring occasionally, and continue to heat for about 5 minutes, or until the chowder base has thickened to your desired consistency.
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While your soup is simmering and thickening, retrieve the microwaved potatoes. Carefully cut them in half lengthwise and scoop out the cooked potato flesh into a bowl. Mash or cut the potato flesh into small, manageable pieces. At this time, also measure out your cooked chicken, diced ham, and shredded cheese.
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Reduce the heat to medium-low. Add the prepared potatoes to the simmering chowder base. Season generously with salt and freshly ground black pepper to taste. Stir in the shredded cheese, cooked chicken, and diced ham. Continue to warm through gently for a few minutes, allowing the cheese to fully melt and all the flavors to meld beautifully. Serve hot and enjoy!
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
For more delicious and inspiring recipes, be sure to check out Krista’s wonderful blog, Double Dipped Life!