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
QUICK AND EASY HAM-VEGETABLE CHOWDER
This is a recipe for when you are in a hurry...lots of convenience products, and very little prep work required. It still produces a very edible soup! Not gourmet....just something for when you are in a hurry!
Provided by breezermom
Categories Vegetable
Time 25m
Yield 7 Cups
Number Of Ingredients 9
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.
QUICK AND EASY CHICKEN AND HAM CORN CHOWDER
This is a soup I make with ingredients we always have. The kids love this with skillet cornbread or biscuits! Would be great in bread bowls, too! Serve hot.
Provided by drmomof2boys
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat bacon drippings in 6-quart Dutch oven or stockpot over medium heat. Cook and stir ham in hot bacon drippings until slightly browned, about 5 minutes. Add chicken and potatoes to the pot; cook and stir until the potatoes soften slightly, about 5 minutes. Season the ham mixture with thyme, marjoram, onion powder, and garlic powder.
- Pour cans of whole kernel corn, cream-style corn, and chicken broth into the pot. Stir milk into the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 10 minutes.
Nutrition Facts : Calories 289.9 calories, Carbohydrate 34.8 g, Cholesterol 51.3 mg, Fat 9.2 g, Fiber 3.3 g, Protein 20.6 g, SaturatedFat 2.7 g, Sodium 802.1 mg, Sugar 5.2 g
HAM AND VEGGIE CHOWDER
This is one of my cold-winter-day-stuck-in-the-house recipes. You can leave out the ham and just have Veggie Chowder. It's pretty good that way too.
Provided by Patty Mae
Categories Chowders
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 639.9, Fat 43.8, SaturatedFat 26.8, Cholesterol 128.7, Sodium 835.8, Carbohydrate 41, Fiber 4.3, Sugar 8.3, Protein 20.5
FARMHOUSE HAM AND VEGETABLE CHOWDER
I found this soup really tastey with lots of bits of corn and ham. Great meal for one of those chilly night and a great use for left over ham. Tastes even better the next day.
Provided by PiceSeasGirl
Categories Chowders
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
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.
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.
Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.
HAM BONE CHOWDER
Couldn't find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.
Provided by D-Man and Pivo
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 7h
Yield 6
Number Of Ingredients 11
Steps:
- Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
- Cook on Low for 6 to 8 hours.
- Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
- Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.
- Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 21.9 g, Cholesterol 3.7 mg, Fat 1.8 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 509.8 mg, Sugar 6.7 g
CHEESY HAM CHOWDER
My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. -Jennifer Trenhaile, Emerson, Nebraska
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
CHEDDAR HAM CHOWDER
I often freeze this soup and thaw it for a fast easy meal. Since it's hearty, all I need to add are rolls or bread and a salad. -Ann Heine, Mission Hill, South Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
Nutrition Facts : Calories 434 calories, Fat 27g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 1237mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
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