Ham and Potato Chowder
There are so many recipes for leftover cooked ham. I have done Scalloped Potatoes and Ham, Ham and Eggs, but one of my favorites is a Ham and Potato Chowder. It’s a hearty chowder and since it is still a little chilly outside, it warms the soul.
What is the difference between a chowder and a soup? Soups are primarily a liquid food. They can be thin and light. As a rule, chowders are typically thick and rich. Chowders generally contains larger chunks of meat or seafood and vegetables. Potatoes are commonly a main ingredient.
Ingredient Tip: Corn – I use either a Shoepeg White Corn which are typically small and sweet. I usually find these in the frozen section. Otherwise, I look for any small corn kernals like below.
In a large stockpot, boil the diced potatoes. Remove from the heat, drain and set aside.
Going back to your large stockpot, add the olive oil, butter, diced onions and celery. Sauté until softened and translucent, about 2-4 minutes. Do not let the onions brown.
Add the minced garlic and cook for another minute. Add the flour to the onions and mined garlic. Stir to combine. Continue cooking for another couple of minutes. Do not brown, we want the finished dish to be a creamy white/cream color.
Pour in the low-sodium chicken broth, heavy whipping cream and half-n-half. Mix well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes. Reduce the heat to simmer.
Add the diced ham, cooked diced potatoes, corn and grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings with kosher salt, freshly ground black pepper and thyme. Please taste the soup before adding the kosher salt. Some prepared hams may be quite salty. You may not need any salt.
Remove from the heat. Serve immediately.;;Garnish with diced ham, grated cheese and thinly sliced green onions.
NOTE: Potatoes – I use red-skinned or Yukon Gold. These are the best for boiling.
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Ham and Potato Chowder
A hearty and creamy Ham and Potato Chowder. Sure to become a family favorite!
Ingredients
- 5 potatoes, small to medium dice
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, small dice
- 2 celery ribs, small dice
- 1 garlic clove, minced
- 3/4 cup all-purpose flour
- 48 ounces cups low-sodium chicken broth
- 1 cup heavy whipping cream
- 1 cup half-n-half
- 16 oz cooked ham, diced
- 8 ounces small, petite corn, (yellow or white)
- 6 ounces cheddar cheese, grated
- 1 tsp kosher salt (optional)
- 1/2 tsp freshly ground black pepper
- 1/4 teaspoon thyme
Garnishes - 2 ounces diced ham
- 2 ounces grated cheddar cheese
- green onions, thinly sliced
Directions
- Step 1 In a large stockpot, boil the diced potatoes. Remove from the heat, drain and set aside in a separate bowl.
- Step 2 Going back to your large stockpot, add the olive oil, butter, diced onions and celery. Sauté until softened and translucent, about 2-4 minutes. Do not let the onions brown.
- Step 3 Add the minced garlic and cook for another minute or two.
- Step 4 Add the flour to the onions and mined garlic. Stir to combine. Continue cooking for another couple of minutes. Do not brown, we want the finished dish to be a creamy white/cream color.
- Step 5 Pour in the low-sodium chicken broth, heavy whipping cream and half-n-half. Mix well to incorporate. Cook over medium heat until the soup has thickened, stirring quite frequently, about 10-15 minutes. Reduce the heat to simmer.
- Step 6 Add the diced ham, corn and grated cheese to the soup. Stir until the cheese has melted. Taste and adjust the seasonings with kosher salt, freshly ground black pepper and thyme.
TIP: Taste the soup before adding the kosher salt. Some prepared hams may be quite salty. You may not need any salt. - Step 7 Remove from the heat. Serve immediately.
- Step 8 Garnish with diced ham, grated cheese and thinly sliced green onions.
NOTE: Potatoes – I use red-skinned or Yukon Gold. These are the best for boiling.
