Ham Chowder

Ham Chowder

110
FOODY3 1

"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."

Ingredients

1 h 20 m servings 438 cals
Serving size has been adjusted!

Original recipe yields 15 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

110
  1. 139 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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...

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 ro...

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 parsle...