Creamy Leftover Ham Chowder (Loaded Potato-Style Comfort in One Pot)

Creamy leftover ham chowder with baked potatoes and sharp cheddar. Cozy, thick, and perfect for using holiday ham fast.

This chowder turns leftover ham into a rich, creamy dinner that tastes like a loaded baked potato in soup form. With a short ingredient list, big flavor from sharp cheddar, and an easy, thickened base, it’s a comforting way to stretch leftovers into a meal everyone looks forward to.

Why This Recipe Works

• Baked potatoes add flavor and a naturally hearty texture when lightly broken up in the soup.
• A quick roux (oil + flour) thickens the chowder, making it creamy without being fussy.
• Chicken stock + half-and-half balances richness, keeping it creamy but not overly heavy.
• Sharp cheddar melts in for that “loaded potato soup” vibe and a bold, savory finish.
• Reserving ham as a garnish adds texture and makes each bowl feel extra hearty.

Ingredients (&What Each One Does)

** You can find the full recipe ingredients and instructions on the printable recipe card below.

• Potatoes (Idaho, Russet, or Yukon Gold): Adds body and that classic chowder heartiness; baking boosts potato flavor.
• Ham: Salty, savory centerpiece; using leftovers makes this a fast, budget-friendly meal.
• Olive oil: Starts the flavor base and helps soften the aromatics.
• Onion: Adds sweetness and depth to the broth.
• Garlic: Brings a savory backbone that complements ham and cheese.
• All-purpose flour: Thickens the chowder into a creamy, spoon-coating soup.
• Low-sodium chicken stock: Creates a flavorful base without making the soup too salty (important with ham).
• Half-and-half: Adds creaminess and richness.
• Sharp cheddar cheese: Melts in for a loaded-potato-style finish and bold flavor.
• Salt and black pepper: Balances and sharpens all the flavors.
• Green onions (green parts): Fresh garnish that cuts the richness.
• Optional garnishes (extra cheese, bacon, sour cream, chives): Makes it feel like a fully loaded bowl.

How to Make Leftover Ham Chowder

** You can find the full recipe ingredients and instructions on the printable recipe card below.

1. Bake the potatoes until tender, then scoop out the insides and set aside.
2. Sauté the onion in oil, then add the garlic briefly so it doesn’t burn.
3. Stir in flour to form a roux and cook just long enough to remove the raw flour taste.
4. Whisk [paid link] in chicken stock and half-and-half and cook until the base thickens.
5. Add potatoes, ham, and cheddar; gently break up the potatoes, melt in the cheese, and season to taste.
6. Serve and garnish with reserved ham, green onions, and any “loaded” toppings you love.

Recipe Tips and Tricks

• Go low-sodium on the stock. Ham and cheddar bring plenty of salt on their own.
• Do not brown the roux. Keep it light for a clean, creamy chowder flavor.
• Grate your own cheese if possible. It melts more smoothly than many pre-shredded bags.
• Add cheese off the heat (or on very low). This helps prevent a grainy texture.
• Like it thicker? Break up the potatoes a bit more; like it chunkier, keep them more intact.

Recipe Variations

• All half-and-half version: Use all half-and-half and skip the chicken stock for extra richness.
• Mild cheese swap: Use mild cheddar or Colby Jack for a softer cheese flavor.
• Spicy cheese twist: Pepper Jack (jalapeño jack) adds a gentle kick.
• Green swap: Use chives instead of green onions.

Serving Suggestions

• Simple green salad with a tangy vinaigrette
• Crusty bread, dinner rolls, or garlic bread
• Roasted broccoli, green beans, or a light steamed veggie to balance the richness

New Life for Leftovers

• Chowder-stuffed baked potatoes: Spoon hot chowder over a split baked potato and top with extra cheddar and green onions.
• Chowder as a sauce: Serve a thicker bowl over biscuits or toast points.
• Next-day “loaded bowl”: Reheat and add a spoon of sour cream and extra ham on top for a fresh-tasting second round.

Storage

• Refrigerator: Cool and store in an airtight container for 3–4 days.
• Reheating: Warm gently on the stove over low heat, stirring often. Add a splash of stock or half-and-half if it thickens too much.
• Freezing note: Creamy soups can separate after freezing. If you freeze it, thaw it in the fridge and reheat slowly while whisking to recombine.

People Often Ask (FAQs)

Can I boil the potatoes instead of baking them?
Yes. Baking gives a deeper potato flavor, but boiling works when you need speed.

What kind of ham works best?
Any leftover baked ham is perfect. Trim excess fat and dice into small pieces for the best texture.

How do I keep the chowder from getting too salty?
Use low-sodium chicken stock, and season at the end after the ham and cheese are in.

Can I use milk instead of half-and-half?
You can, but it will be less rich. Keep the heat gentle to reduce the chance of curdling.

How can I thicken it more?
Simmer a bit longer (stirring often) and lightly mash some of the potatoes in the pot.

Final Thought

This leftover ham chowder is the kind of recipe that makes leftovers feel like a win: creamy, filling, and full of that loaded-baked-potato comfort. It’s simple enough for a weeknight, special enough to serve to guests, and it gives leftover ham a second life that tastes even better than the first.

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Creamy Ham Chowder

Ronda Eagle | Kitchen Dreaming

Creamy Ham Chowder is a great way to use ham in a rich creamy soup. This recipe utilizes only a few ingredients, so each one needs to shine!

This Ham Chowder is rich, creamy, and bursting with delicious ham flavor – perfect for using up leftover baked ham.

5 from 6 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 6 Servings

Calories 572 kcal

Equipment

• Dutch oven [paid link]
• Cheese grater
• Sharp Knife

Ingredients

  

1x2x3x

• 4 Potatoes Idaho, Russet, or Yukon Gold [See Note 1]
• 16 oz Ham diced
• 1 tablespoon Olive oil
• ½ Onion , diced fine
• ½ tsp Garlic , minced
• ½ cup All-purpose flour
• 4 cups Chicken stock low sodium [See Note 2]
• 2 cups Half and half [See Note 2]
• 8 ounces Cheddar Cheese sharp, grated [See Note 3]
• 1 tsp Salt
• 1/2 tsp Ground black pepper
• 3 Green onions chopped, green part only [see note 4]

Optional garnishes

• Grated cheese
• Bacon
• Green onions
• Chives
• Sour cream

Instructions

 

• Preheat the oven to 350 degrees F.
• Place the potatoes on a sheet tray or directly onto the oven rack and bake for 45 minutes – or until done. The potatoes are done when a fork or tip of a knife inserted into the potato goes into the center of the potato easily.
• Into the bottom of your stock pot, add 1 tbsp of olive oil and the diced onion. Sauté until softened and translucent, about 2-3 minutes. Then add the minced garlic and cook for another minute.
• meanwhile, slice the ham into small cubes, removing any excess fat; set aside.
• Now, add the flour to the onions and garlic and stir to combine. Continue cooking for another minute or two – but do not brown.
• Pour in the chicken stock and milk while you stir well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes.
• While the soup is thickening, slice the potatoes in half lengthwise and then scoop the potatoes out away from the skins and then add them to the soup. With a fork or the back of your spoon, break up the potatoes a bit.
• Add the 3/4 of the ham pieces (reserving ¼ for garnish) and half of the grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings well with salt and pepper. Remove from the heat and ladle into bowls. Garnish with extra ham, grated cheese and green onions.

Notes

1). If you chose to bake the potatoes use Russet, Idaho or Yukon Gold. These are the best for baking. If you chose to boil the potatoes use red-skinned, fingerling, or Yukon Gold. These are the best for boiling. Yukon Gold is a very good all-around potato and can be used for baking or boiling which is why they are so popular.

2). I use a combination of half and half (2 cups) and chicken broth (4 cups). This is just to save calories on the dish. If you prefer to use all half and half, use 6 cups and omit the chicken broth.

3). I like the flavor of sharp cheddar cheese in this recipe. If you do not care for it, substitute with a mild cheddar, or Colby Jack. To add some spice to the dish opt for Jalapeno Jack (Pepper Jack) cheese.

4). Chives may be substituted for the green onions (scallions).

Nutrition

Serving: 1.25CupsCalories: 572kcalCarbohydrates: 46gProtein: 34gFat: 29gSaturated Fat: 15gCholesterol: 115mgSodium: 1878mgPotassium: 943mgFiber: 2gSugar: 6gVitamin A: 725IUVitamin C: 11mgCalcium: 387mgIron: 2.9mg

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