Ham Chowder

91 Reviews

Prep: 40 min
Cook: 40 min
Ready In: 1 hr 20 min

“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.” - by FOODY3

Directions

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.

Reviews (91)

Rate This Recipe

MJ

Apr. 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..." See more would make it more desireable."

DianeF

Feb. 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..." See more 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!"

TRACY32999

Dec. 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 lit..." See moretle 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!"

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