Ham & Cheese Chowder


  • 4 cups chicken or ham broth
  • 1⁄4 cup sherry wine
  • 2 pounds Idaho (russet) potatoes (about 2–3 of them)
  • 3 tablespoons cornstarch plus 3 tablespoons cold water
  • 2 cups heavy cream or half-and-half
  • 1 (5.2-ounce) package Boursin cheese (any flavor) or 3⁄4 cup Garlic Herb Cheese
  • 4 cups (1 pound) shredded cheese (see Jeff’s Tips), plus more for topping (I used half Swiss and half Cheddar, but you can use any kind you like)
  • 1 1/2 pounds ham of your choice
  • Add the broth, sherry (if using), and potatoes to the Instant Pot. Stir well.
  • Secure the lid, move the valve to the sealing position, hit Cancel, and then hit Manual or Pressure Cook on High Pressure for 3 Minutes. Quick release when done.
  • Meanwhile, mix together the cornstarch and cold water in a bowl to form a slurry.
  • Hit Cancel and then hit Sauté and Adjust so it’s on the More or High setting. Once bubbling, stir in the cornstarch slurry and let bubble for about 30 seconds. Turn the heat off the pot—the soup will have thickened into a chowder consistency almost immediately.
  • Add the cream and Boursin. In batches, whisk in the shredded cheese. Stir until fully combined and then stir in the ham.
  • Ladle the soup into bowls and serve topped with more cheese.
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