Chicken Ham And Vegetable Chowder Recipes

HAM CHOWDER

Steps:

• In a large stock pot, add butter and melt over medium heat. Add onion, carrots, celery, leek, and garlic. Saute until onions are softened and becoming translucent, about 3-4 minutes.
• Add seasoning (bouillon cube, thyme, salt and pepper), potatoes, ham and chicken or ham stock. Adjust heat to medium high and bring to a low rolling boil.
• Reduce heat and simmer for 20 minutes, or until potatoes are fork tender. Use a masher, if desired to break up your potatoes.
• Stir in the heavy cream and serve. Garnish with chopped green onion or chives, bacon or fried ham, and cheddar cheese.
• Add chopped vegetables (onion, celery, carrots, leek, garlic), seasoning (bouillon cube, thyme, salt and pepper), potatoes, ham and chicken or ham stock to your crock pot or slow cooker.
• Cover and cook on the low setting for 8 hours, or until the potatoes are fork tender.
• Stir the heavy cream into the soup in your slow cooker. Return the cover and cook on high setting for 20 minutes before serving. Garnish with chopped green onion or chives, bacon or fried ham, and cheddar cheese.

CHICKEN, HAM AND VEGETABLE CHOWDER

Steps:

• 1. In a large dutch oven over medium heat, warm oil.
• 2. Add onion and bell pepper and saute until tender, about 5 minutes.
• 3. Stir in ham and chicken and cook for 5 minutes.
• 4. Add potatoes and stock. Bring to a boil.
• 5. Reduce heat to medium-low and simmer, covered, 10 minutes.
• 6. Add zucchini, quartered lengthwise and sliced, corn, thyme, salt and pepper and cook, covered, until vegetables are tender and chicken turns white, about 10 minutes longer.
• 7. In a cup or small bowl, blend flour and cream.
• 8. Add to soup and stir until thickened, about 2 minutes.
• 9. Ladle into bowls and sprinkle with parsley.

HAM AND VEGGIE CHOWDER

Steps:

• Place the stock in a large soup pot and bring to a boil.
• Add the onions, carrots, celery, potatoes, and tomatoes.
• Bring back up to a boil, then reduce heat to medium-low and cook about 15 minutes.
• Add corn, peas, and ham and continue cooking until vegetables are tender.
• While vegetables are cooking, melt the butter in a large saucepan over medium heat.
• Add the flour and stir until smooth. Continue cooking, stirring constantly, until the flour starts to turn color.
• Whisk in the half-and-half and beer. Continue cooking and stirring until the sauce bubbles and thickens.
• Remove from heat and keep in a warm place until vegetables are done.
• Reduce heat under vegetables to low and add cream sauce. Stir to mix thoroughly.
• Add grated cheese a little at a time, stirring to melt cheese completely after each addition.
• Stir in the mustard and add salt and freshly ground black pepper to taste.
• Continue cooking, stirring occasionally, until heated through, being careful not to let it boil.
• Serve immediately.

FARMHOUSE HAM AND VEGETABLE CHOWDER

Steps:

• Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
• Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
• Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
• Note: I added the milk early and bumped up the amount of milk to 1 Cup.

CREAMY CHICKEN, CORN AND HAM CHOWDER

Steps:

• 1. In a large saucepan, saute the onion and garlic in oil until onion is tender.
• 2. Add ham; cook and stir for 2 minutes.
• 3. Stir in the stock, water, potatoes, corn, bouillon, thyme, poultry seasoning, salt, and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are tender.
• 4. Add chicken; heat through. Stir in the evaporated milk and 1 1/4 cups milk; bring to a boil.
• 5. Combine Wondra and remaining milk until smooth; gradually stir into soup.
• 6. Cook and stir for 2 minutes or until thickened.
• 7. Top with crisp crumbled bacon and your favorite cheddar cheese. Enjoy!

CHEESY HAM CHOWDER

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

HAM CHOWDER

Steps:

• Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
• In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
• Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

QUICK AND EASY HAM-VEGETABLE CHOWDER

Steps:

• Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
• Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
• Add potato soup and the remaining ingredients. Bring just to a boil. Serve.