Low-Carb Cheesy Ham Chowder

By Sharon Best Jump to Recipe

Use up leftovers and create creamy, cheesy comfort in your Instant Pot or slow cooker with this effortless recipe!

My family always roasted a big ham for Easter dinner. The best part of that meal for my brothers and me was the seemingly endless leftovers! We’d get ham sandwiches in our sack lunches, and sometimes my mom would fry up ham and cheese omelets for dinner on one of the following weeknights.

Now that my household includes only my partner and me, that glut of leftover ham is less of a treat. By the second or third day, I’m ready for a different set of flavors. So when I found this recipe for low-carb cheesy ham chowder right after hosting a big, extended family get-together that featured a giant ham—it seemed like fate.

I used my old-school Crock-Pot to make this dish because I have yet to invest in an Instant Pot. Besides, I love how cooking “low and slow” fills our home with mouthwatering aromas as we go about our regular weekend activities. And the results were simply delicious! The ham and bacon add salty savoriness to the rich, creamy broth. The parsnips bring in a hint of nuttiness with a tender texture that’s indistinguishable from potatoes. Every spoonful delivered deep comfort and satisfaction. I just might make this chowder the focal point of my family’s next gathering!

Parsnips: the secret star of this low-carb chowder

Parsnips aren’t just for holiday roasts! Their naturally sweet, nutty flavor and potato-like texture make them a standout ingredient in this low-carb cheesy ham chowder. While uncommon in American kitchens, parsnips pack fiber, vitamin C, and potassium into every bite. Can’t find parsnips? Try turnips or cauliflower for a similar effect. By swapping potatoes for any of these non-starchy veggies, you get a classic, comforting chowder with leveled-up nutrition and zero carbo-load.

How do I store leftovers?

Let your ham chowder cool completely before storing it, but don’t leave it out at room temp for longer than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this chowder for up to 3 months. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat—or in the microwave in short bursts—stirring frequently until it’s piping hot.

Similar recipes to try

Hungry for more ways to use up leftover ham? Check out this Instant Pot recipe for Southern Pinto Beans With Ham, this Keto Ham Casserole With Swiss Cheese And Broccoli, and this Keto Stuffed Mushrooms Recipe.

Low-Carb Cheesy Ham Chowder

Sharon Best

Use up leftovers and create creamy, cheesy comfort in your Instant Pot or slow cooker with this effortless recipe!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Slow Cooker Timing 2 hours hrs

Total Time 2 hours hrs 20 minutes mins

Course Soups

Cuisine American

Servings 6

Calories 530 kcal

Ingredients

  

1x2x3x

• 1/3 cup onion diced
• 1 large parsnip peeled and cubed
• 16 ounces cubed or diced ham
• 2 tablespoons butter
• 2 cups chicken broth
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon xanthan gum optional, for a thickening slurry
• 1/2-1 teaspoon water optional, for the slurry
• 3 cups cheddar cheese shredded, plus more for garnish
• 1/2 cup heavy cream
• 1-2 slices bacon cooked, optional for garnish
• Green onion sliced, optional for garnish

Instructions

 

• Sauté the diced onion, parsnip, and ham with the butter in the Instant Pot using the sauté function—or in a skillet if you're using a slow cooker. Cook until the onions are translucent and the ham is slightly browned, about 3–5 minutes. Transfer the cooked ham and veggies from the skillet to the slow cooker.
• Add the broth, salt, pepper, and garlic powder to the Instant Pot or slow cooker. Stir to combine.

For The Instant Pot:

• Close the lid and seal the vent. Cook on low pressure for 5 minutes. Quick release the steam. Continue with steps 5-9.

For The Slow Cooker:

• Secure the lid. Cook on low for 4 hours or on high for 2 hours. Continue with steps 5-9.

For Both Methods:

• To thicken the chowder, whisk together the xanthan gum and water in small bowl until there are no clumps. Stir this slurry into the chowder.
• Add the heavy cream and stir to combine.
• Add the shredded cheddar cheese and stir until melted.
• Taste and adjust the seasonings to your preference.
• Serve hot, garnished with crumbled bacon and sliced green onion, if desired.

Nutrition

Calories: 530kcalCarbohydrates: 8gProtein: 32gFat: 41gSaturated Fat: 20gSodium: 1745mgFiber: 2g

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