HAM AND CORN CHOWDER WITH POTATO
A hearty, creamy soup made using leftover Christmas ham (or store bought leg ham). Refer to Note 5 for a shortcut way of making this soup which will let you get this soup on the table in just 15 minutes. Make this a more complete meal by adding extra vegetables! I often add frozen diced vegetables - just add it when you add the corn into the soup. This serves 3 normal people or 2 very hungry people. It is a very filling soup!
Provided by Nagi | RecipeTin Eats
Categories Soup
Time 25m
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat.
- Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
- Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
- Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
- Just before the potato has finished cooking, add the corn in (just to heat it through).
- While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
- When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
- If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
- Serve, garnished with remaining thyme leaves and ham.
Nutrition Facts : ServingSize 687 g, Calories 463 kcal, Carbohydrate 60.3 g, Protein 19.9 g, Fat 16.9 g, SaturatedFat 9.4 g, Cholesterol 39 mg, Sodium 1389 mg, Fiber 6.3 g, Sugar 14.3 g
CREAMY HAM POTATO AND CORN CHOWDER
A rich and creamy potato soup with sweet corn and salty pieces of ham and bacon. Practically guaranteed to be a new favorite! Makes about 11 cups.
Provided by Jaclyn
Categories Soup
Time 55m
Number Of Ingredients 17
Steps:
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
- While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
- Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.
Nutrition Facts : Calories 546 kcal, Carbohydrate 49 g, Protein 18 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 844 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
POTATO HAM CHOWDER
A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with bacon, if desired.
HEARTY HAM CHOWDER
Feed the whole family with this filling and flavorful ham chowder.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 8h20m
Yield 8
Number Of Ingredients 12
Steps:
- Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
- Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
- Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
- Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.
Nutrition Facts : Calories 332.8 calories, Carbohydrate 37.9 g, Cholesterol 43.6 mg, Fat 14.3 g, Fiber 2.8 g, Protein 16.6 g, SaturatedFat 6.4 g, Sodium 945.5 mg, Sugar 8.2 g
POTATO AND HAM CHOWDER
Betty Crocker® scalloped potatoes provide a simple addition to this ham and potato chowder - a slow cooked hearty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 5
Number Of Ingredients 8
Steps:
- Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours.
- Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
- Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1870 mg, Sugar 5 g, TransFat 0 g
POTATO HAM CHOWDER
Make and share this Potato Ham Chowder recipe from Food.com.
Provided by lets.eat
Categories Chowders
Time 47m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is slightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
- In a small bowl, combine flour and milk until smooth; stir into the chowder. Add the dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Nutrition Facts : Calories 337.1, Fat 15.5, SaturatedFat 8.6, Cholesterol 65.3, Sodium 1309.3, Carbohydrate 27.3, Fiber 2.2, Sugar 1.9, Protein 21.8
SLOW COOKED HAM AND POTATO CHOWDER
This recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker. I love that the potatoes stay a nice, firm texture and yet are perfectly done. This chowder goes great with some cheesy biscuits or crescent rolls right out of the oven!
Provided by JenLove198
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 4h20m
Yield 8
Number Of Ingredients 14
Steps:
- Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
- Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
- Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
- Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
Nutrition Facts : Calories 221.9 calories, Carbohydrate 30.3 g, Cholesterol 19.5 mg, Fat 8.4 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 1002.6 mg, Sugar 2.6 g
HEARTY HAM AND CABBAGE CHOWDER
Ketchup and brown sugar add an appealing sweetness to this chowder. I make this frequently throughout the year, but my family especially looks forward to it on a winter evenings.
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8-10 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.
Nutrition Facts : Calories 171 calories, Fat 5g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 922mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 3g fiber), Protein 8g protein.
HEARTY POTATO HAM CHOWDER
Make and share this Hearty Potato Ham Chowder recipe from Food.com.
Provided by JackieOhNo
Categories Chowders
Time 45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and dice potatoes.
- In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
- Make a paste of flour and 1/3 cup water. Stir into potato mixture.
- Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
- Taste, adjust seasoning, and sprinkle with chopped parsley.
Nutrition Facts : Calories 384.4, Fat 15.5, SaturatedFat 7.3, Cholesterol 63.9, Sodium 683.9, Carbohydrate 43.5, Fiber 4.8, Sugar 2.9, Protein 19.8
HEARTY POTATO, HAM AND CHEESE CHOWDER
We all hated potato soup, until I came up with this combination. It is a hearty meal on a cold winters day. Extra ham and bacon, make it even more filling. It is a large batch, but freezes well. I sometimes bake the potatoes the night before, to save time.
Provided by Always in the kitch
Categories Chowders
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Bake potatoes until done.
- Cool.
- Peel.
- Cut four potatoes into small cubes.
- Mash the remaining four with a fork.
- Set aside.
- Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
- Cook until celery is tender.
- Remove vegetables from pan.
- Place remaining 6 tablespoons of butter or margarine in pan.
- Add flour.
- Mix over low heat for 3 to 4 minutes.
- Gradually add milk, stirring constantly to blend with flour mixture.
- Add bouillon cubes and black pepper to taste.
- Readd celery and onions to pot.
- Add mashed potatoes.
- Cook until heated through.
- Add ham, and cubed potatoes.
- Cook over medium low heat 15 minutes, stirring often.
- Add cheese and bacon, if using, and cook until cheese is melted through.
- Add more milk if soup is too thick.
POTATO AND HAM CHOWDER
Wonderful and easy potato and ham chowder that goes great with garlic bread and side salad.
Provided by Shan Crager
Categories Soups, Stews and Chili Recipes Chowders
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
- Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
- Ladle soup into bowls and top with Cheddar cheese and green onions.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 30.2 g, Cholesterol 88.6 mg, Fat 32.3 g, Fiber 2.3 g, Protein 34.2 g, SaturatedFat 14.3 g, Sodium 2285.2 mg, Sugar 9.4 g
PALEO SMOKY HAM CHOWDER
I was trying to use up a ham shank and honor my New Year's resolution to eat low-carb. The result is a yummy and hearty winter soup, chock-full of rich, smoky flavor and chunks of veggies and ham. You won't even miss the carbs!
Provided by Spexgirl
Categories Soups, Stews and Chili Recipes Chowders
Time 2h10m
Yield 8
Number Of Ingredients 13
Steps:
- Heat olive oil over medium heat in a large soup pot. Add onion and celery; saute until onion begins to soften, 3 to 4 minutes. Add garlic and saute until fragrant, about 1 minute. Transfer onion mixture to a bowl.
- Add broth and ham shank to the same pot and bring to a boil. Reduce heat to low, cover, and simmer until ham is tender and falling off the bone, about 1 hour. Transfer ham and bone to a plate. Chop ham when cool enough to handle. Discard bone.
- Add onion mixture to the broth, along with 1/2 of the sweet potato, 1/2 of the cauliflower, and bay leaf. Bring to a boil, then reduce heat to medium and cook until vegetables are tender, about 10 minutes. Remove from heat, discard bay leaf, and use emulsion blender to blend until smooth.
- Add remaining potatoes and cauliflower and bring to a simmer. Cook until vegetables are tender, 10 to 15 minutes. Add ham, liquid smoke, salt, and pepper. Ladle into bowls and garnish with parsley.
Nutrition Facts : Calories 333.7 calories, Carbohydrate 16.7 g, Cholesterol 60.9 mg, Fat 21.7 g, Fiber 3.8 g, Protein 17.7 g, SaturatedFat 6.7 g, Sodium 976.3 mg, Sugar 5.2 g
HAM CHOWDER
I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.
Provided by FOODY3
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h20m
Yield 15
Number Of Ingredients 11
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.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g
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