Have I ever told you how much I love soup? Take a look at my Soup Menu and it will give you an idea! So when I find an outstanding new soup, you bet I’m going to share it with you. Here it is, my sister’s Ham & Potato Chowder. It’s a bowl of comfort, perfect for a winter day!
This Ham & Potato Chowder is hearty, comforting, simple and simply delish! Partially mashing the potatoes thickens it beautifully and the drizzle of cream at the end lends a gorgeous silkiness and richness.
It’s positively addictive. It got two thumbs up from my Dad, who I happened to notice about halfway through lunch was using his fork! Now that’s a hearty soup – or maybe that’s just Dad, lol!
Ham & Potato Chowder is down right cheap to make, especially if using leftover ham from a holiday dinner. If you don’t have ham leftover, you can totally rock this with a ham steak from the grocers, but it will likely be a bit more per pound.
Now, if you do have a ham and make ham broth/stock, use it in place of the chicken stock. A few chives or green onion at the end add a little bite, and if you’d like, toss a bit of grated cheddar on the bowl, to melt in. Yum! And bacon? Well that can go on top, too.
Ham & Potato Chowder makes a good sized pot, so you might have leftovers. The Chowder will tighten up a lot the next day; just loosen it back up with a little milk or stock. For other recipe using leftover Ham, see my 12 Days of Ham Post or follow the tags, below.
Ham & Potato Chowder
- 3 tablespoons butter
- 1 onion, diced
- 2 – 3 stalks celery, small dice
- 2 – 3 carrots, small dice
- 1 clove garlic, minced
- 4 tablespoons flour
- 6 cups broth, ham, chicken or vegetable
- 5 – 6 medium potatoes (about 1 1/2 pounds)
- abt 1 1/2 cups of diced ham
- 1/2 cup cream or 1/2 & 1/2
- salt & pepper to taste
- dash hot sauce or pinch of cayenne
- green onion, chives and/or grated Cheddar for garnish
Melt butter in pot over medium heat. Add carrot, celery, and onion. Cook until the vegetables have begun to soften and onions are translucent. Add garlic and cook for a minute longer.
Sprinkle flour over the mixture and cook for three to four minutes, stirring often. Slowly add in broth, stirring. Bring to a simmer and add potatoes and ham, salt and pepper to taste and the dash of hot sauce or pinch of cayenne.
Simmer gently for 15 – 20 minutes, until potatoes are soft and tender, stirring occasionally. Mash some of the potatoes until desired consistency. Add cream, but do not boil. Taste for seasoning and adjust for salt and pepper.
Garnish as desired, with thinly sliced green onions or chives, perhaps a little grated cheddar cheese.
As far as mashing, mash with a potato masher or hand blender right in the soup, or remove some and mash or blend in a blender. I like to use a ricer. Mash as much or as little as you’d like to get desired thickness.
You know I’ll be bringing this to our Throwback Thursday #21 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, and Moi! That’s right – me! Click over to our Throwback Thursday post for rules and more info or just click on the blue leapfrog, below, to view all the posts or enter your own!
As always, to view the link party or add a link, click on the little blue button below!
I’m also taking this to Fiesta Friday 102, hosted by Angie of the Novice Gardener! Thanks Angie, for all you do! She’s backed up by two fantastic bloggers, Elaine @ foodbod and Julie @ Hostess at Heart.
If you came to this recipe looking for a way to use ham, be sure to check out the link below for 12 Days of Ham. You might want to see the sister post for 12 Days of Turkey, too.