Hearty Cheesy Beef Ham Chowder: Easy Comfort Food Recipe

Cheesy Beef Ham Chowder is more than just a meal; it’s a warm embrace in a bowl, a culinary delight that promises to soothe your soul and tantalize your taste buds. Imagine a dish so rich and satisfying, brimming with tender chunks of savory beef, smoky ham, and a creamy, cheesy broth that clings to every spoonful. This hearty chowder is the epitome of comfort food, perfectly suited for a chilly evening or simply whenever you crave something truly special and nourishing.

Historically, chowders have always held a cherished place in many cultures, celebrated for their ability to bring people together around a simple, yet profoundly satisfying, meal. Our rendition takes this beloved tradition and elevates it, blending classic comfort with an irresistible twist.

It’s a testament to the fact that some of the most memorable dishes are those that combine wholesome ingredients with an abundance of flavor.

People adore this chowder not only for its incredible depth of flavor—the umami from the beef, the delightful saltiness of the ham, and the luscious creaminess of the cheese—but also for its incredibly satisfying texture and the convenience of a robust, all-in-one meal.

I find immense joy in sharing recipes that truly deliver on their promise, and this Cheesy Beef Ham Chowder certainly does. It’s a dish that feels both gourmet and homey, offering a delightful balance of robust flavors and comforting warmth that makes it an instant family favorite. Get ready to embark on a culinary journey that transforms simple ingredients into an extraordinary dining experience.

Ingredients:

• 1 tablespoon olive oil (or your preferred cooking oil)
• 1.5 pounds lean ground beef (I often opt for 85/15 or 90/10 for a good balance of flavor and less grease)
• 1 large yellow onion, finely diced (about 1.5 cups)
• 2 carrots, peeled and finely diced (about 1 cup)
• 2 celery stalks, finely diced (about 1 cup)
• 4 cloves garlic, minced (freshly minced makes a huge difference!)
• 1 cup diced cooked ham (leftover ham is perfect, or a pre-packaged diced ham)
• 1/4 cup all-purpose flour (for thickening our delightful chowder)
• 6 cups beef broth (low-sodium is my go-to, as we’ll adjust salt later)
• 2 large Russet potatoes (about 1.5 pounds), peeled and diced into 1/2-inch cubes
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme, minced)
• 1 bay leaf (for that subtle herby depth)
• 1 tablespoon Worcestershire sauce (a secret weapon for umami flavor in beef dishes)
• 1 block (8 ounces) cream cheese, softened and cut into cubes (full-fat for ultimate creaminess!)
• 2 cups whole milk (or 1 cup whole milk and 1 cup half-and-half for extra richness)
• 1.5 cups shredded sharp cheddar cheese (freshly grated melts best, but pre-shredded works too)
• 1/2 teaspoon black pepper (freshly ground, please!)
• Salt to taste (start with 1 teaspoon and adjust as needed)
• Optional Garnish: Fresh parsley, chopped; extra shredded cheddar cheese; a dollop of sour cream or Greek yogurt.

Preparation Phase: Sautéing the Aromatics and Browning the Beef

1. First things first, let’s get our trusty large Dutch oven or a heavy-bottomed pot nice and warm over medium-high heat. Add that 1 tablespoon of olive oil. Once it’s shimmering, indicating it’s ready, carefully add your 1.5 pounds of lean ground beef to the pot. I like to break it up with a spoon as it cooks. You’ll want to brown the beef thoroughly, ensuring there’s no pink left. This step is crucial for developing the foundational flavor of our Cheesy Beef Ham Chowder. As it browns, the beef will release some fat. If there’s an excessive amount, say more than a couple of tablespoons, I recommend carefully draining off some of that excess grease. This keeps our chowder from feeling too heavy or oily. Once browned, push the beef to one side of the pot, creating a little space.
2. Now it’s time to introduce our aromatic vegetable trifecta! To the clear side of the pot (or if you drained the beef, just add them directly to the remaining fat), add the finely diced yellow onion, diced carrots, and diced celery. Oh, the smell already! These “mirepoix” vegetables are the unsung heroes of many a delicious dish, lending a sweet, earthy depth. Sauté them for about 5 to 7 minutes, stirring occasionally, until the onions become translucent and the carrots and celery start to soften. We’re not looking for them to be mushy yet, just tender and fragrant. This step really builds the first layer of complexity for our chowder.
3. Next, let’s bring in the pungent star: garlic! Create a small well in the center of the sautéed vegetables, or simply add it directly into the mixture, and toss in your 4 cloves of minced garlic. Stir the garlic constantly for about 1 minute until it becomes wonderfully fragrant. Be careful not to let it burn, as burnt garlic can turn bitter very quickly, and we absolutely want no bitterness in our comforting chowder. The aroma at this stage is truly inviting, a promise of the deliciousness to come.
4. Once the garlic has done its fragrant work, gently stir in the 1 cup of diced cooked ham. I love adding ham to this chowder; it provides a delightful salty counterpoint to the beef and adds another layer of texture. Cook it for another 2-3 minutes, just to allow the flavors to meld a bit with the other ingredients. The ham doesn’t need to cook through, as it’s already cooked, but a little warmth and mingling of flavors never hurt. This combination of beef and ham is what makes our “Cheesy Beef Ham Chowder” so uniquely satisfying.
5. Now, we’re going to create a roux, which is essential for thickening our chowder. Sprinkle the 1/4 cup of all-purpose flour evenly over the beef, ham, and vegetable mixture in the pot. Stir continuously for 2 minutes, allowing the flour to cook out its raw taste. It will create a sort of paste, coating all the ingredients. This short cooking time for the flour ensures that our chowder will be wonderfully thick and creamy without any starchy aftertaste. This step is crucial for achieving that perfect chowder consistency we’re aiming for.

Building the Chowder Base and Simmering to Perfection

6. With our flour-coated ingredients, it’s time to introduce the liquid base! Gradually pour in the 6 cups of beef broth, stirring constantly as you add it. This continuous stirring is key to preventing lumps from forming. Start with a small amount of broth, incorporate it fully into the flour mixture to create a thick paste, and then continue adding the rest of the broth slowly. Watch as the mixture thickens and smooths out, becoming a beautiful, rich liquid base for our Cheesy Beef Ham Chowder.
7. Next, let’s add our main starch component. Carefully add the 2 large Russet potatoes, which you’ve already peeled and diced into neat 1/2-inch cubes. Russet potatoes are fantastic for chowders because they break down just enough to release some starch, contributing to the creamy texture, while still holding their shape.
8. To infuse our chowder with classic savory notes, drop in the 1 teaspoon of dried thyme (or fresh, if you’re feeling fancy) and the 1 bay leaf. These herbs are quintessential for a hearty chowder, adding a comforting, earthy aroma. Also, stir in the 1 tablespoon of Worcestershire sauce. Trust me on this one; Worcestershire sauce is a little secret weapon that adds a fantastic depth of umami flavor, enhancing the beefiness without being overpowering. It’s like a secret handshake for deliciousness in savory dishes.
9. Bring the chowder mixture to a gentle boil over medium-high heat, then immediately reduce the heat to low. We want to maintain a gentle simmer. Cover the pot with a lid, leaving it slightly ajar to allow some steam to escape. Let it simmer patiently for about 15 to 20 minutes, or until the potatoes are wonderfully tender when pierced with a fork. This simmering time allows all the flavors to meld beautifully and for the potatoes to cook through. Periodically give it a stir to prevent anything from sticking to the bottom of the pot. Patience is a virtue here; don’t rush the simmering process!
10. Once the potatoes are tender, carefully remove and discard the bay leaf. Its job is done, having imparted its subtle flavor. Before moving on, give the chowder a taste at this stage. You’ll be tasting the base flavors, and it’s a good moment to start thinking about the salt balance, though we’ll fully adjust it later.

Adding the Creaminess and Cheese for the Ultimate “Cheesy Beef Ham Chowder”

11. Now for the magic that transforms this from a hearty stew into a gloriously creamy chowder! Reduce the heat to the lowest setting if it isn’t already. Add the 8 ounces of softened cream cheese, which you’ve conveniently cut into cubes. The softness of the cream cheese is important here, as it will melt much more easily and smoothly into the hot liquid. Stir continuously until the cream cheese has completely melted and is fully incorporated, making the chowder incredibly smooth and rich. This step is what truly contributes to the “Cheesy” part of our “Cheesy Beef Ham Chowder” and adds an unbelievable creaminess.
12. Once the cream cheese has vanished into the chowder, pour in the 2 cups of whole milk (or your milk/half-and-half combination). Continue to stir gently over low heat, allowing the milk to warm through without boiling. Boiling dairy can sometimes cause it to curdle, and we want a beautifully smooth consistency for our chowder. Just bring it to a gentle warmth, allowing it to become fully integrated with the creamy base.
13. The grand finale of cheesiness! Gradually add the 1.5 cups of shredded sharp cheddar cheese to the chowder, stirring constantly until it has completely melted and is smoothly incorporated. I always recommend using freshly grated cheese if you can, as it tends to melt more smoothly than pre-shredded varieties, which sometimes contain anti-caking agents. However, pre-shredded will certainly work too! This is where the “Cheesy Beef Ham Chowder” really gets its name and its irresistible allure. The cheddar adds that classic, tangy cheese flavor that pairs so wonderfully with the beef and ham.
14. Now that all the ingredients are in and the cheese is melted, it’s time for the final seasoning. Stir in the 1/2 teaspoon of freshly ground black pepper. Then, add salt to taste. I usually start with about 1 teaspoon of salt and add more gradually, tasting after each addition, until the flavor pops. Remember, you can always add more salt, but you can’t take it away! Be mindful that the ham and beef broth may already contribute some saltiness.

Final Touches and Serving Your Hearty Chowder

15. Once you’ve achieved the perfect balance of flavors and the desired consistency, remove the pot from the heat. Let your magnificent Cheesy Beef Ham Chowder rest for just a few minutes. This brief resting period allows the flavors to truly settle and deepen, creating an even more harmonious and delicious experience. The chowder will also thicken slightly as it cools just a bit, reaching that ideal, hearty texture.
16. Ladle generous portions of this incredibly satisfying Cheesy Beef Ham Chowder into bowls. For an extra flourish, and because who doesn’t love more cheese, you can sprinkle a little bit of fresh chopped parsley over the top for a touch of color and freshness. An additional scattering of shredded cheddar cheese or a small dollop of sour cream or Greek yogurt can also elevate the presentation and add another layer of creaminess.
17. Serve your Cheesy Beef Ham Chowder piping hot with some crusty bread for dipping, or a side of crackers. It’s perfect for a chilly evening, a comforting lunch, or a hearty family dinner. This chowder is not only incredibly flavorful and filling, but it also makes for fantastic leftovers, often tasting even better the next day as the flavors continue to meld. Enjoy the warmth and deliciousness you’ve created!

Conclusion:

And so, we arrive at the heart of the matter – why this particular recipe isn’t just another dish, but a truly indispensable addition to your culinary repertoire. I genuinely believe that once you experience the rich, comforting embrace of this chowder, you’ll understand exactly what I mean. It’s more than just a meal; it’s an experience, a warm hug on a plate that manages to be both deeply satisfying and incredibly inviting. The complex interplay of flavors, from the savory depth of the beef to the smoky, salty bite of the ham, all swimming in a velvety, cheese-infused broth, creates a symphony for your taste buds. This isn’t just soup; it’s a hearty, robust, and utterly delicious chowder that truly stands out. It’s the kind of meal that brings people together, sparking conversations and creating cherished memories around the dinner table. If you’re looking for a dish that offers both novelty and nostalgia, promising a delightful culinary journey with every spoonful, then the Cheesy Beef Ham Chowder is an absolute must-try. It strikes that perfect balance of familiar comfort and exciting flavor, making it suitable for a cozy family dinner or even a casual gathering with friends. I’ve poured my heart into perfecting this recipe, and I’m confident it will become a beloved staple in your home, just as it has in mine.

Elevate Your Chowder Experience: Serving Suggestions and Creative Variations

Now that you’re armed with the knowledge of how to create this magnificent chowder, let’s talk about how to make it even more spectacular and how you can adapt it to your own unique taste and dietary preferences. Serving this chowder is an art in itself, and a few simple additions can transform it from wonderful to truly unforgettable. My absolute favorite way to serve it is with a generous sprinkle of fresh, chopped chives or green onions for a pop of color and a mild, oniony zest. A dollop of sour cream or Greek yogurt swirled on top adds a luxurious creaminess and a tangy counterpoint that cuts through the richness beautifully. And, of course, no chowder is complete without something sturdy to scoop up every last drop! Think warm, crusty artisan bread, buttered dinner rolls, or even homemade cheddar biscuits – they are perfect companions. For a bit of crunch, a sprinkle of crispy fried onions, bacon bits, or homemade croutons can add an exciting textural dimension that elevates the dish even further.

But the beauty of this recipe lies in its versatility. Don’t be afraid to make it your own! For those who love a bit of heat, a pinch of red pepper flakes stirred in during cooking, or a dash of your favorite hot sauce at the table, will provide a delightful kick. If you’re looking to sneak in more vegetables, feel free to add a cup of frozen peas, diced carrots, or even some spinach during the last few minutes of cooking. They’ll add extra nutrients and vibrant color without overpowering the main flavors. For a vegetarian twist, you could experiment with plant-based beef crumbles and smoked tofu or mushroom bacon, adjusting seasonings to achieve that desired umami depth. Perhaps you prefer a different kind of cheese? Sharp cheddar is fantastic, but a blend of Gruyere and Monterey Jack could offer a different kind of melt and flavor profile. You could also swap out the ham for smoked sausage or even a different type of cured meat if that’s what you have on hand. The possibilities are truly endless, limited only by your imagination and the contents of your pantry. I encourage you to see this recipe as a canvas, ready for your personal touch, allowing you to tailor it perfectly to your family’s preferences.

Your Culinary Journey Awaits: Try It and Share Your Story!

I am genuinely excited for you to embark on this culinary adventure. There’s a profound joy that comes from creating something delicious with your own hands, especially a dish that brings so much comfort and satisfaction. So, please, don’t just read about this incredible Cheesy Beef Ham Chowder – roll up your sleeves, gather your ingredients, and give it a try this week! I promise you won’t regret it. The aroma alone as it simmers on your stove will be enough to get your taste buds tingling, and the first spoonful will confirm that all your efforts were completely worth it. Cooking should be an enjoyable and rewarding experience, and I truly believe this recipe embodies that spirit. It’s a dish that’s as fun to make as it is to eat, perfect for sharing with loved ones or savoring on a quiet evening.

Once you’ve made it your own, I would absolutely love to hear about your experience. Did you add a secret ingredient? Did you discover a new favorite topping? What did your family and friends think? Your feedback and creative interpretations inspire me and others in our cooking community. Please share your photos, your triumphs, and even your “lessons learned” in the comments below or on your favorite social media platforms. There’s nothing quite like the shared passion for food to bring people together, and I’m eager to connect with you through our love of delicious, home-cooked meals. Let’s make some wonderful food and share our culinary journeys together!

Hearty Cheesy Beef Chowder

A warm, comforting culinary delight, this hearty Cheesy Beef Chowder is brimming with tender chunks of savory beef and a creamy, cheesy broth. Perfectly suited for a chilly evening or whenever you crave something special and nourishing.

Prep Time
25 Minutes

Cook Time
40 Minutes

Total Time
5 Minutes

Servings
6 servings

Ingredients

• 2 tablespoons Olive Oil
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 2 medium Carrots, peeled and chopped
• 2 stalks Celery, chopped
• 3 medium Potatoes, peeled and diced
• 4 cups Beef Broth
• 2 cups Diced Cooked Beef
• 1 ½ cups Cheddar Cheese, shredded
• ½ cup Gruyère Cheese, shredded (optional)
• 1 cup Whole Milk
• 2 Bay Leaves
• Salt and Pepper, to taste
• Fresh Parsley, for garnish (optional)

Instructions

1. Step 1
   Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion, chopped carrots, and chopped celery. Sauté for 5 to 7 minutes until the vegetables soften.
2. Step 2
   Add 2 cloves of minced garlic to the pot; stir and cook for 1 minute until fragrant.
3. Step 3
   Stir in 2 cups of diced cooked beef and cook for 2-3 minutes, allowing flavors to meld with the vegetables.
4. Step 4
   Gradually pour in 4 cups of beef broth, stirring well. Add 3 medium diced potatoes and 2 bay leaves.
5. Step 5
   Bring the mixture to a gentle boil, then reduce heat to low and simmer, covered (slightly ajar), for 15 to 20 minutes, or until the potatoes are tender. Remove and discard the bay leaves.
6. Step 6
   Reduce heat to the lowest setting. Pour in 1 cup of whole milk and stir gently, warming it through without boiling.
7. Step 7
   Gradually add 1 ½ cups of shredded cheddar cheese and ½ cup of shredded Gruyère cheese (if using), stirring constantly until all the cheese has completely melted and the chowder is smooth.
8. Step 8
   Season the chowder with salt and pepper to taste. Remove from heat and let it rest for a few minutes for the flavors to deepen.
9. Step 9
   Ladle generous portions into bowls. Garnish with fresh chopped parsley (optional). Serve hot with crusty bread or crackers.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.