Ham and Potato Chowder
This hearty Ham and Potato Chowder recipe is a modified version of a dish Mary Katherine has been making for over 36 years. It is designed to be a budget-friendly, “money-saving” meal that is perfect for using up leftover holiday ham.
Warming Up with Ham and Potato Chowder
I don’t know about where you live, but here in the South, we are about to get round to a super cold weekend. While we’ve made plenty of soups over the last few months, we haven’t made a chowder yet. This ham and potato chowder is the perfect dish to keep you warm and cozy inside your house on those cold winter nights.
This recipe is a special one that has evolved in my kitchen over the last 36 years. It started as a budget-friendly meal from a cookbook we received as a wedding gift when we were newlyweds on a limited budget. I’ve tweaked it over the years, adding a few things here and there, but it remains a hearty, simple, and delicious staple at my table.
Frequently Asked Questions
What should I serve with this chowder? This dish goes beautifully with homemade bread, cheese biscuits, cornbread, crackers, or a fresh side salad.
Can I use fresh onions instead of dried? Yes! If you have a fresh medium onion, you can sauté it in the bacon grease at the very beginning or add it to the broth with the carrots and potatoes.
What if I don’t have leftover ham? No problem! You can use a pre-packaged 16oz bag of diced ham from the grocery store, and it works perfectly.
Do I have to peel the potatoes? That is entirely up to you. I prefer to leave the skins on mine, but you can peel them if you prefer a different texture.
I hope this chowder brings a little extra warmth to your home this weekend. If you enjoyed this recipe, would you like me to find the link to the cheese biscuits Mary Katherine mentioned to serve alongside it?
Ham and Potato Chowder
Ingredients
- 2 tbsp Bacon grease
- 1/4 cup Flour
- 4 cups Chicken broth
- 2 1/2 cups Potatoes cubed (leaving the skin on is optional)
- 1 cup Carrots sliced whole (about 2 carrots)
- 1/2 tsp Salt mixed as a salt and pepper blend
- 1/2 tsp Pepper mixed as a salt and pepper blend
- 1 medium Onion chopped (or 2 tbsp dried chopped onion)
- 1/2 tsp Italian seasoning
- 1 tsp Dried parsley
- 2-3 tsp Minced garlic garlic powder can be substituted
- 2 cups Corn frozen, canned, or fresh
- 1 lb Ham cubed (leftover holiday ham works perfectly)
- 1 cup Heavy cream
Instructions
- Create the Roux: In a Dutch oven over medium heat, melt the bacon grease. Stir in the flour and cook for a couple of minutes to form a roux.
- Add Liquid: Slowly pour in the chicken broth while stirring constantly to combine with the roux.
- Boil Vegetables: Add the potatoes, carrots, salt, and pepper. Cover and cook over medium to medium-high heat for 15 to 20 minutes until the vegetables are tender.
- Incorporate Aromatics: If using dried onions, garlic, Italian seasoning, and parsley, add them after the first 15 minutes of boiling. (Note: If using fresh onions, sauté them in the bacon grease at the very beginning) .
- Final Simmer: Add the cubed ham, corn, and heavy cream. Stir well and let the chowder simmer on low for about 15 minutes to allow flavors to meld and the corn to heat through.
- Serve: Ladle into bowls and add optional toppings like cheese, bacon, and green onions if desired.
I will make this. Again, it was delicious and not difficult. Thank you so much. Love you recipes
That’s great! Yes, we love this one too! 🙂