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  1. Vegetable and Ham Chowder

Vegetable and Ham Chowder

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6 servings at 1 1/2 cups each approximately

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  • Peel and cube the potatoes (about 1/2 inch cubes). Simmer potatoes in water (enough to barely cover in pot) and cook until almost tender. Reserve potato liquid.
  • Melt butter in large saucepan. Saute the onion, carrot and celery until soft but not brown. Stir in flour and cook for approximately 2 minutes, stirring constantly. Stir in some of the liquid from the potatoes and add the Dijon mustard. Stir until sauce is made.
  • Add the milk, cooked potatoes, remaining potato liquid and salt and pepper to taste. Bring to a simmer. Add the ham and the Asiago cheese and 1 cup of the Kraft Old Cheddar Cheese. Cook on low heat until cheese is melted. Cover with a lid and keep warm. Best served within 15 minutes. Sprinkle the remaining Kraft Old Cheddar Cheese on top of the chowder in the soup bowl. Serve with Triscuit Crackers.


I have added green peppers and red peppers as well as red onion for colour and taste. It is a good way to use up leftover ham.

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