ham and potato chowder recipe

Written ByJenny Smyth Posted on
ham and potato chowder recipe
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The Best ham and potato chowder recipe

I’ve always been a fan of hearty, comforting soups that warm the soul and fill the belly. As a mom, I’ve found that this ham and potato chowder recipe is a staple in our household, especially during the colder months. It’s a classic dish that never goes out of style, and for good reason – it’s easy to make, packed with nutrients, and absolutely delicious.

The combination of tender potatoes, juicy ham, and rich broth is a match made in heaven. Whether we’re having a cozy family night or entertaining guests, this chowder is always a crowd-pleaser. As I grew up, I remember my grandmother making this exact same recipe for our family gatherings.

She’d spend hours in the kitchen, carefully preparing each ingredient to ensure that every spoonful was perfect. I inherited her love for cooking and her attention to detail, which is why I’m so proud to share this recipe with you today. The beauty of this recipe lies in its simplicity.

With just a few basic ingredients, you can create a dish that’s both satisfying and nourishing. And let’s not forget the health benefits – with potatoes as the primary source of carbs and ham providing lean protein, this meal is an excellent choice for families looking for a wholesome meal option. One of the things I love most about this recipe is how easily it adapts to different tastes and dietary needs.

Whether your family prefers pork or beef, or if you’re looking to reduce the sodium content by using low-sodium broth, this recipe is incredibly flexible.

Ham and Potato Chowder

Ham and Potato Chowder

4.6 from 1493 votes

A creamy and hearty chowder filled with tender potatoes and savory ham. This comforting soup is perfect for a cold day and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chowder

2 tablespoons unsalted butter
1 medium yellow onion, diced
2 celery ribs, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups whole milk
1 1/2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
1 1/2 cups cooked ham, diced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup frozen corn kernels
1/2 cup heavy cream
2 tablespoons fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the diced onion and celery and cook, stirring occasionally, until softened, about 5 minutes.
3Stir in the minced garlic and cook for 1 minute until fragrant.
4Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook the raw flour taste.
5Gradually pour in the chicken broth while whisking to prevent lumps, then add the milk and whisk until smooth.
6Add the diced potatoes, ham, dried thyme, salt, and pepper to the pot.
7Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the potatoes are fork-tender.
8Stir in the frozen corn and heavy cream.
9Cook for an additional 5 minutes over low heat, stirring occasionally, until the corn is heated through and the chowder has thickened slightly.
10Taste and adjust seasoning with more salt and pepper if needed.
11Ladle the chowder into bowls and garnish with fresh chopped parsley.
12Serve hot with crusty bread or crackers on the side.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 890mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a thicker chowder, mash some of the potatoes against the side of the pot before adding the cream. You can substitute leftover ham or a ham steak. For a lighter version, use half-and-half instead of heavy cream.

Watch Video Of How Ham and Potato Chowder Works

This ham and potato chowder is always a good idea for any occasion because it is easy to make and pleases a crowd. I often make a big batch for family gatherings or potlucks, and there are never leftovers.

To store leftovers, let the chowder cool completely, then put it in an airtight container and keep it in the fridge for up to four days. When you are ready to reheat, warm it on the stove over medium low heat, stirring often, or use the microwave in one minute intervals.

For serving, I like to top each bowl with some shredded cheddar cheese and chopped fresh parsley for a pop of color. This recipe works well for busy weeknights or lazy weekends, and it always brings everyone to the table.

❓ Frequently Asked Questions About Ham and Potato Chowder

Q1: What type of potatoes are best for this recipe?

The best type of potatoes for this recipe are high-starch potatoes like Russet or Idaho. These varieties will yield a light and fluffy texture when cooked.

Q2: Can I use leftover ham for this recipe?

Yes, you can use leftover ham for this recipe. However, keep in mind that using leftover ham may affect the overall flavor profile of the dish.

Q3: How do I store leftover chowder?

Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

Q4: Can I make this recipe in advance?

This recipe can be made partially in advance – you can prepare the ingredients and cook the potatoes ahead of time, but it’s best to assemble and reheat the chowder just before serving.

Q5: What are some variations on this recipe?

Some variations on this recipe include adding diced carrots or celery for added flavor and nutrition. You can also experiment with different types of cheese or cream to give it an extra rich taste.

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