Best 7 Potato And Ham Chowder Recipes

SLOW COOKED HAM AND POTATO CHOWDER

Steps:

• Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
• Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
• Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
• Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

HEARTY POTATO, HAM AND CHEESE CHOWDER

Steps:

• Bake potatoes until done.
• Cool.
• Peel.
• Cut four potatoes into small cubes.
• Mash the remaining four with a fork.
• Set aside.
• Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
• Cook until celery is tender.
• Remove vegetables from pan.
• Place remaining 6 tablespoons of butter or margarine in pan.
• Add flour.
• Mix over low heat for 3 to 4 minutes.
• Gradually add milk, stirring constantly to blend with flour mixture.
• Add bouillon cubes and black pepper to taste.
• Readd celery and onions to pot.
• Add mashed potatoes.
• Cook until heated through.
• Add ham, and cubed potatoes.
• Cook over medium low heat 15 minutes, stirring often.
• Add cheese and bacon, if using, and cook until cheese is melted through.
• Add more milk if soup is too thick.

SWEET POTATO, HAM AND CORN CHOWDER

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

HAM, POTATO, CORN AND SPINACH CHOWDER

Steps:

• melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
• add in about a teaspoon of onion flakes to rehydrate and soften.
• when the butter gets a bit brown add 2 tablespoons of flour.
• whisk together until you have "cooked" the flour (about 30 seconds).
• add 2 cups of milk and whisk until smooth.
• add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
• add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
• Add 2 nuggets of chopped frozen spinach.
• let simmer on low while you prepare the rest of the ingredients.
• add a couple shakes of garlic powder.
• I put in A LOT of black pepper but do it to your taste.
• Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
• Chop up about 2 cups of ham into bite sized pieces.
• open the corn and drain.
• peel one big left over baked potato and chop into bite sized pieces.
• Add all the ham, potato and corn.
• Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
• Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
• and eat!

HAM, POTATO AND PEPPER CHOWDER

Steps:

• Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.

CHEESY POTATO AND HAM CHOWDER

Steps:

• 1. Place a 5 quart Dutch oven over medium high heat. Add the butter, oil, onion, celery, salt and pepper. Cook for 3-4 minutes, stirring often, until vegetables just start to soften.
• 2. Meanwhile, in a small bowl, whisk together the flour and the 1/2 cup of milk. Mix well to break up any lumps. Set aside.
• 3. Add the remaining milk and half & half to the Dutch oven. Mix well and heat thru, stirring often. Add the flour mixture and cook over medium high heat until thickened, stirring often to avoid sticking and burning.
• 4. Add the ham flavoring, potatoes, ham, cheese, eggs and parsley flakes. Mix well.
• 5. Bring to a simmer and cook an additional 6-7 minutes, stirring often, to heat through.
• 6. Serve garnished with shredded cheese and/or dried parsley flakes.

POTATO AND HAM CHOWDER

Steps:

• Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
• Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
• Ladle soup into bowls and top with Cheddar cheese and green onions.