Creamy Chicken and Mushroom Pasta Recipe

Introduction

Welcome to Love With Recipes, your ultimate destination for home-cooked comfort food that warms the soul and satisfies the taste buds. Today, we’re diving into a classic yet elevated dish—Hearty Potato, Ham, and Cheese Chowder. This rich and creamy soup is perfect for cold winter days when you crave something filling, flavorful, and nourishing. Unlike traditional potato soup, this recipe combines the hearty texture of baked potatoes with savory ham, melted cheddar cheese, and optional crispy bacon, creating a symphony of flavors and textures in every spoonful.

The beauty of this chowder lies in its versatility and the ability to make it ahead of time, store it in the freezer, and reheat when needed. It’s a family favorite that can be customized with your preferred cheeses or additional add-ins like vegetables or herbs. Whether you’re looking for a cozy dinner or meal prep for the week, this recipe delivers both in taste and convenience.

Throughout this comprehensive guide, we’ll explore every aspect of crafting the perfect potato, ham, and cheese chowder—step by step instructions, tips for perfect execution, variations, and storage solutions. This recipe, published on Love With Recipes, is designed to be detailed, thorough, and packed with helpful insights so that even novice cooks can achieve restaurant-quality results right in their own kitchen.

Time

Preparation Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Needed Equipment

Oven
Baking sheet
Kitchen peeler
Sharp chef’s knife
Cutting board
Large soup pot or Dutch oven
Measuring cups and spoons
Whisk
Stirring spoon or spatula
Soup ladle
Grater for cheese (if not using pre-shredded cheese)
Foil or oven mitts
Optional: Blender or immersion blender (for creamier texture if desired)

Serving Size

Serves approximately 6 to 8 hearty bowls, depending on portion size. Ideal for family dinners or meal prep.

Difficulty Level

Intermediate. This recipe requires some basic kitchen skills such as baking, peeling, chopping, and making a roux. However, step-by-step guidance ensures a successful outcome even for home cooks still mastering their cooking techniques.

Allergen Information

Contains dairy (cheddar cheese, butter/margarine, milk)
Contains gluten (flour)
Contains soy (if margarine contains soy derivatives)
Contains pork (ham, optional bacon)

Dietary Preference

Contains animal products (meat and dairy)
Not suitable for vegetarian or vegan diets without modifications
Can be adapted for gluten-free diets by using gluten-free flour

Course

Appetizer / Main Course

Cuisine

American comfort food, hearty soup, winter cuisine

Ingredients

Ingredient	Quantity
Potatoes	8 large (Russet or Yukon Gold)
Cheddar Cheese (shredded)	12 ounces (about 1 1/2 cups)
Celery (chopped)	3/4 cup (about 2-3 ribs)
Onion (chopped)	3/4 cup (about 1 medium onion)
Margarine or Butter	10 tablespoons (divided)
Flour	2 cups
Milk	4 cups (preferably whole milk for richness)
Cooked Ham (cubed)	4 cups (about 1 pound)
Chicken Bouillon Cubes	4 cubes (or 4 teaspoons of bouillon powder)
Black Pepper	To taste
Optional Add-ins	Bacon (cooked and crumbled)

Instructions

Step 1: Baking the Potatoes

Preheat your oven to 375°F (190°C). This temperature ensures the potatoes cook evenly and thoroughly without drying out. While the oven preheats, prepare your baking sheet by lining it with parchment paper or lightly greasing it with butter or non-stick spray. This prevents the potatoes from sticking and makes cleanup easier.

Choose large Russet or Yukon Gold potatoes for their starchy texture and richness in flavor. Wash and scrub the potatoes thoroughly to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towels. Using a fork, poke several holes into each potato to allow steam to escape during baking, preventing the potatoes from bursting in the oven.

Arrange the potatoes on the baking sheet, spacing them out to allow for even heat circulation. Place the sheet in the preheated oven and bake for approximately 60 minutes. You can check for doneness by inserting a fork into the thickest part of a potato; it should slide in easily without resistance. For larger potatoes, you might need a few additional minutes.

Once baked, carefully remove the potatoes from the oven. Use oven mitts to handle the hot baking sheet. Allow the potatoes to cool slightly—about 10 minutes—so they are easier to handle without burning your fingers.

Step 2: Preparing the Potatoes

When cool enough to handle, use a sharp knife or a vegetable peeler to peel the potatoes. Removing the skins is essential for a smooth chowder texture, but if you prefer a rustic feel or want to retain more nutrients, you can leave some skins on. For this recipe, peeling is recommended for a creamier soup.

Once peeled, set four of the potatoes aside for cubing, and mash the remaining four using a fork or potato masher until smooth. This creates a creamy base for the chowder. The cubed potatoes will add texture and heartiness. Store the cubed and mashed potatoes separately until needed.

Step 3: Sautéing Vegetables

In a large, heavy-bottomed soup pot or Dutch oven, melt 4 tablespoons of margarine or butter over medium heat. This fat provides flavor and acts as the base for sautéing the aromatics. Once melted, add the chopped onion and celery. Sauté until the onion becomes translucent and the celery softens, approximately 5-7 minutes. Stir frequently to prevent sticking and ensure even cooking.

This step enhances the flavor foundation of the chowder, releasing the natural sweetness of the vegetables while softening their texture for incorporation into the soup.

Remove the sautéed vegetables from the pot and set aside temporarily.

Step 4: Making the Roux

In the same pot, reduce heat to low. Add the remaining 6 tablespoons of margarine or butter. Once melted, sprinkle in the flour, stirring constantly with a whisk or spoon to create a smooth paste. This mixture is called a roux and is essential for thickening the chowder.

Cook the roux over low heat for 3-4 minutes, stirring constantly, to eliminate the raw flour taste and develop a slightly nutty aroma. Be careful not to let it brown too much; the goal is a pale, cooked roux that provides thickening power without altering the color of your chowder.

Step 5: Adding Milk and Seasoning

Gradually pour in the milk while continuously stirring to prevent lumps and ensure a smooth mixture. This slow addition helps incorporate the roux evenly, leading to a creamy base. Continue stirring and cooking over medium heat until the mixture begins to thicken, approximately 5-8 minutes.

Once thickened, add the chicken bouillon cubes or powder, stirring until they dissolve completely. Season with black pepper to taste. Taste the broth and adjust seasoning accordingly; you may also add a pinch of salt if needed, but keep in mind the cheese and ham will add saltiness.

Step 6: Incorporating Vegetables and Potatoes

Return the sautéed onion and celery mixture to the pot, stirring to combine with the milk base. Then, add the mashed potatoes, stirring thoroughly to blend everything evenly. This creates a rich, creamy foundation with bits of soft potatoes contributing to the chowder’s texture.

Cook the mixture over medium heat, stirring occasionally, until the chowder is heated through. This step ensures the flavors meld together beautifully.

Step 7: Adding Ham and Cubed Potatoes

Stir in the cubed cooked ham, which provides a savory, meaty flavor. Add the pre-cut potatoes for added texture and substance. Lower the heat to medium-low, and continue cooking for about 15 minutes, stirring often to prevent sticking and to ensure the ingredients are heated evenly. This simmering step allows the flavors to develop and the potatoes to absorb the tasty broth.

Step 8: Melting the Cheese and Final Add-ins

Gradually sprinkle in the shredded cheddar cheese, stirring constantly until melted and incorporated into the chowder. The cheese lends a rich, cheesy depth that balances the savory ham and hearty potatoes. If desired, sprinkle in cooked and crumbled bacon for an extra smoky crunch.

Adjust the consistency of the chowder by adding more milk if it’s too thick, a little at a time, until you reach your preferred thickness. The soup should be creamy but not overly runny.

Step 9: Serving

Carefully ladle the hot chowder into bowls, garnish with additional cheese or bacon if desired, and serve immediately. Pair with crusty bread or oyster crackers for a complete, comforting meal.

Preparation Tips

To save time, bake the potatoes the night before and store them in the refrigerator. Reheat before peeling and preparing for the soup.
If you prefer a smoother chowder, you can blend a portion of the soup with an immersion blender or regular blender. Be cautious with hot liquids—blend in batches and vent the lid slightly to prevent splatters.
For a vegetarian version, omit the ham and bacon, and consider adding sautéed mushrooms or additional vegetables for flavor.
Use high-quality cheese for the best flavor; aged cheddar provides more depth than processed varieties.

Nutrition Information

Per Serving	Calories	Fat	Saturated Fat	Cholesterol	Sodium	Carbohydrates	Fiber	Sugar	Protein
1 serving (approx. 1.5 cups)	920.9 kcal	44 g	19.4 g	110.8 mg	972.4 mg	94.9 g	9.1 g	4.3 g	38 g

Tips and Tricks

For extra flavor, sauté the onion and celery in bacon fat instead of butter for a smoky undertone.
Use freshly grated cheese rather than pre-shredded for better melting and flavor.
Adjust the thickness of the chowder with additional milk or broth depending on your preference.
For a more rustic presentation, leave some potato skins on for added texture.
To make the chowder more nutritious, add diced carrots, peas, or corn during the vegetable sauté step.

Add-ons

Chopped fresh herbs such as parsley, thyme, or chives for garnish.
Hot sauce or cayenne pepper for a spicy kick.
Crumbled blue cheese or Monterey Jack as alternative cheeses.
Sautéed mushrooms or roasted garlic for extra umami.

Side Dishes

Crusty French bread or sourdough baguette
Oyster crackers or buttery breadsticks
Simple green salad with vinaigrette
Roasted vegetable platter for added nutrition

Improvements

Use homemade chicken broth instead of bouillon cubes for richer flavor.
Add a splash of heavy cream or sour cream at the end for extra creaminess.
Incorporate roasted garlic or caramelized onions for depth of flavor.
Experiment with different cheeses, such as Gruyere or Monterey Jack, for varied profiles.

Save and Store

This chowder is excellent for make-ahead meals and freezes well. Allow the soup to cool completely before transferring to airtight containers. Label with date and store in the freezer for up to 3 months.

To reheat, thaw overnight in the refrigerator or defrost in the microwave. Reheat gently on the stove over low heat, adding a splash of milk or broth if it thickens too much during storage.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.

FAQ

Can I make this chowder vegetarian?

Yes, omit the ham and bacon, and consider adding sautéed mushrooms, corn, or other vegetables for richness. Use vegetable broth instead of chicken bouillon cubes.

Can I freeze this chowder?

Absolutely. Cool completely, transfer to freezer-safe containers, and store for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use other cheeses?

Yes, feel free to experiment with cheeses like Gruyere, Monterey Jack, or Pepper Jack for different flavor profiles. Adjust quantities based on taste preferences.

How do I make the chowder thicker or thinner?

Add more cheese or cooked potatoes for thickness. For a thinner consistency, stir in additional milk or broth until desired texture is reached.

Conclusion

This Hearty Potato, Ham, and Cheese Chowder embodies comfort and culinary craftsmanship. Its combination of tender baked potatoes, savory ham, melted cheese, and aromatic vegetables creates a dish that is both satisfying and versatile. Perfect for cold days, family gatherings, or meal prep, this recipe promises warmth and nourishment in every spoonful. Remember, the key to a successful chowder lies in quality ingredients and patience during the simmering process. Whether you’re a seasoned chef or a home cook honing your skills, this recipe will become a go-to favorite for cozy nights and hearty lunches. Happy cooking from Love With Recipes!

References

Based on classic American chowder techniques and inspired by regional comfort food traditions. For more flavor variations, consult sources like The Joy of Cooking and The New England Soup Factory Cookbook.