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Ham Chowder

Ham Chowder

  • Prep

    40 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
FOODY3

FOODY3

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 438 kcal
  • 22%
  • Fat:
  • 24.8 g
  • 38%
  • Carbs:
  • 35.8g
  • 12%
  • Protein:
  • 19.1 g
  • 38%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 1351 mg
  • 54%

Based on a 2,000 calorie diet

Directions

  1. Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
  2. 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.
  3. 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.
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Reviews

TRACY32999
27

TRACY32999

12/28/2006

This was great! I was browsing for a recipe for my leftover Christmas ham, and I just happened to have all the other ingredients on hand (even a leek!) The only thing I modified (besides using a little less of most of the veggies and bacon than the recipe called for, but only because I didn't have on hand as much as the recipe called for) was to follow the other's advice for cutting down on the rosemary. I use crushed rosemary, and two teaspoons was plenty...still had the flavor, but it wasn't overpowering at all. I had enough to feed five of us tonight, and froze the other half for another cold night when I don't have time to cook. This is a keeper!

MJ
27

MJ

4/9/2006

This recipe called for way too much rosemary. When I made it, I halfed it and it still tasted too strong. The rest of the ingredients went fine together. Maybe using a 1/4 of the amount of rosemary would make it more desireable.

DianeF
24

DianeF

2/6/2006

This is one tasty chowder! I used 1% milk and thickened to my liking with potato flakes after being refrigerated for 1 day so that I could skim the excess hardened fat. I added some dried parsley just to add a touch of green to the dish. This tastes so good after the flavors fully meld after a day or so that it will be a great meal to make on the weekend and enjoy on a busy work night!

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