Sort ingredients
mamaras
QR Code
Listen
Pdf
Dice the ham into small cubes.
Peel and dice the potatoes into bite-sized pieces.
Chop the carrots, celery, and onion, and mince the garlic.
Grate the cheddar cheese and Gruyère cheese (if using).
In a large pot, heat butter or olive oil over medium heat.
Add the onion, carrots, celery, and garlic. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Add the diced potatoes to the pot with the sautéed vegetables.
Pour in the chicken broth and add the bay leaves. Bring the mixture to a simmer and cook for 15-20 minutes, until the potatoes are tender. Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
Once the potatoes are tender, add the diced ham to the pot and stir.
Gradually add the shredded cheddar cheese and Gruyère cheese, stirring constantly to melt the cheese smoothly into the chowder. If you prefer a creamier texture, you can add a bit of milk or heavy cream at this point.
Allow the chowder to simmer for another 5-7 minutes to let the flavors meld.
Taste the soup and season with salt and pepper to your liking.
Remove the bay leaves before serving.
Ladle the chowder into bowls, and optionally garnish with freshly chopped parsley for color and freshness.