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Categories Soups
There is not much better on a cold fall or winter day than a bowl of hot gluten-free soup. One of my family’s favorite soups is this gluten-free ham chowder that combines chunks of ham, potatoes, corn and lots of cheese to make a creamy, hearty soup.
This ham and potato chowder is always a hit everywhere we bring it. It makes a huge batch with plenty to share!
This ham and potato chowder recipe was passed on to me years ago by a friend, who got it from a friend, so who knows where it originated from! I’m so thankful for it though! We’ve always called it Ham Cheddar Chowder.
I’ve altered it over the years to suit our taste preferences and, of course, to make it gluten-free. Now it is one of the most requested soups at our house!
My kids will sit up and eat multiple bowls of this cheesy ham and potato soup for several nights in a row, which I call success!
For the ham, make sure you double-check that the ham is gluten-free. I usually cook up a spiral sliced Kirkland ham from Costco (which is clearly labeled gluten-free), then I cube and freeze the leftovers to use in recipes like this soup.
There are many other brands that clearly label their ham as gluten-free, so just make sure you are checking. While I doubt many companies inject their ham with gluten, there can be gluten in the seasoning packets that come with them.
If I don’t have leftover ham, I will often pick up the Hormel ham steaks that Costco sells in a 3-pack, and I’ll cube one of those up for this ham and cheese soup.
Notes on ingredients for this Ham Chowder Recipe:
- Ham: As noted above, many store-bought hams are clearly labeled gluten-free – look for those!
- Potatoes: My favorite potatoes to use in this are Butter Gold potatoes or Yukon Gold potatoes. Regular baking potatoes are fine in this too, but have a little drier texture. I like the creamier, buttery texture of the gold potatoes much better.
- Corn: I use organic frozen corn that I buy in a big bag from Costco. No need to thaw!
- Carrots: You can peel regular, whole carrots, then chop up. But my time-saving tip is to buy shredded carrots, then just give them a few chops and you’re done! No peeling!
Oh, I have to tell you – if you don’t have a good potato peeler, I just found a great peeler that I love! I didn’t realize how terrible my old metal potato peeler was until I got this new one! You can buy it here on Amazon–> Oxo Good Grips Peeler.
What else can you serve with this ham and corn chowder recipe?
Whether you’re bringing this to a potluck or feeding to your family, you might consider making a batch of gluten-free cornbread to go with it. A great side dish would be my apple grape salad. If you want to serve a green veggie beside this soup, try this lemon asparagus recipe.
I recommend setting out salt, pepper, chopped green onions and parsley so people can add any of those they would like.
I hope you’ll put this cheesy ham and potato soup on your menu plan to enjoy on one of these cold days!
If you make this soup and enjoy it, please come back and give this recipe a 5 star rating in the recipe card! Feel free to comment with tips or to share any successful substitutions you made.
Ham and Potato Chowder Recipe:
Yield: 8 bowls
Ham Chowder {Gluten-free}
This ham chowder will be a hit with anyone that likes ham and cheese. It's a hearty gluten-free soup!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Ingredients
- 1 3/4 cups water
- 2 cups peeled, cubed Butter Gold or Yukon Gold potatoes (cubes about 1/2" to 3/4")
- 1/2 cup sliced carrots (I buy shredded carrots and chop those in thirds)
- 2 cloves garlic, minced
- 1 tsp. salt
- 3/4 tsp. garlic salt
- 1/2 tsp. pepper
- 1/4 cup butter
- 1/4 cup cornstarch
- 2 cups milk
- 2 cups (8 oz.) sharp cheddar cheese (cubed or shredded)
- 2 cups frozen or fresh corn
- 1 1/2 or 2 cups cubed ham (fully cooked)
Instructions
- In a large pot, bring water, potatoes, carrots, and garlic to a boil. Stir in salt, garlic salt, and pepper.
- Reduce heat, cover, and simmer for 8-10 minutes or until potatoes and carrots are tender. Add the ham cubes and frozen corn. Reduce heat to lowest setting.
- Meanwhile, in a medium saucepan, melt the butter, then whisk in the cornstarch.
- Add the milk to the butter/cornstarch mixture and whisk together.
- Cook and stir until thickened and bubbly.
- Add cheddar cheese cubes or shreds and stir until melted.
- Pour creamy contents of medium saucepan into the large pot of ham and vegetables. Heat through over medium heat, stirring occasionally, until read to serve. Taste a little to see if you would prefer additional seasonings.
Notes
This cheesy ham and potato soup freezes well and reheats well on the stove. I like to make a double batch and freeze half for another night a few weeks later. You may prefer adding additional milk when reheating the leftovers to thin the soup out a bit.
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Old photos of this gluten-free ham cheddar chowder from 2013:
I hope you and your family enjoy this ham potato soup as much as my family does!
