Ham Chowder91 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
Original recipe yields 15 servings
- 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.
Amount Per Serving (15 total)
- 438 cal
- 24.8 g
- 35.8 g
Based on a 2,000 calorie diet
Reviews (91)Rate This Recipe
"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."
"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!"
"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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