Ham Chowder
Ham Chowder is an easy and creamy soup recipe. It is filled with ham, onion, carrots, celery, potatoes, corn, and yummy spices.
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So, I had left over ham from dinner last night. I usually will make a quiche with leftover ham-we love quiche. However, I made this ham chowder recipe with it. It was super easy and really good. It has lots of vegetables along with the ham. The seasonings give this chowder an extra good flavor and the grated cheese on top makes it perfect.
I love to dice up my leftover ham (turkey or chicken too), freeze it and then it is ready for super quick meals later on. I always make too much food-especially for holiday dinners. The leftover ham and turkey are so helpful for quick meals on busy nights.
Ingredients Needed for Ham Chowder:
6 Tablespoons butter
1/2 cup flour
1 onion, diced
2 cups diced carrots
2 cups sliced celery
3 cups cubed potatoes
4 cups diced ham
1 15 ounce can corn, drained
2 14 ounce cans chicken broth
4 cups Half and Half
1/2 teaspoon thyme
1/2 teaspoon parsley
1/2 teaspoon pepper
1 teaspoon salt
3 garlic cloves, minced
Shredded cheese to garnish, if desired
Instructions for Ham Chowder:
Place butter, minced garlic, diced onion, sliced carrots, and sliced celery in a large pot to cook. Stir continually until vegetables are nearly tender.
Next, add the flour to make the thickening for the soup. Stir to combine.
Then, add Half and Half, chicken broth, and spices to the vegetable mixture in the large pot and bring to a boil, stir well to combine all of the ingredients.
Finally, add diced potatoes, drained corn, and diced ham. Reduce the heat and allow the soup time to simmer with a lid on-until vegetables are tender. Make sure you stir frequently so it doesn’t burn on the bottom.
Serve and enjoy!
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Ham Chowder
A creamy soup filled with ham and vegetables.
Ingredients
- 6 tbsp butter
- 1/2 cup flour
- 1 onion diced
- 2 cups carrots sliced
- 2 cups celery sliced
- 3 cups russet potatoes peeled and cut into bite-size pieces
- 4 cups ham diced
- 1-15 ounce can corn drained
- 2-14 ounce cans chicken broth
- 4 cups Half and Half
- 1/2 tsp thyme
- 1/2 tsp parsley
- 1/2 tsp pepper
- 1 tsp salt
- 3 cloves garlic minced
- cheddar cheese grated-optional
Instructions
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Place butter, garlic, onion, carrots, and celery in a large pot and cook. Stirring continually until nearly tender.
-
Add flour to the vegetable mixture. Stir to combine.
-
Add Half and Half, chicken broth, and spices to the vegetable mixture and bring to a boil. Stirring to combine and so soup will not burn.
-
Add diced potatoes, corn, and ham.
-
Reduce the heat and let simmer with the lid on the pot until the vegetables are desired tenderness. Stir frequently to avoid burning.
-
When vegetables are desired tenderness. Serve and Enjoy!
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