Ham and Bean Chowder
Warm up with the ultimate comfort food: Ham and Bean Chowder, a creamy and hearty soup that's perfect for cozy dinners or meal prep. This flavorful chowder combines tender diced ham, creamy white beans, and vibrant vegetables like carrots, celery, and corn in a rich broth infused with thyme and garlic. Thickened with a buttery roux and finished with a splash of milk, this one-pot recipe comes together in under an hour, making it an ideal weeknight meal. Garnish with fresh parsley for a pop of color and serve it alongside crusty bread for a satisfying and wholesome dish. Whether you're repurposing leftover ham or craving a warm, home-cooked meal, this chowder is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 2 medium carrots, peeled and diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 1 teaspoon dried thyme
- 1 bay leaf
- 2 cups cooked ham, diced
- 2 15-ounce cans canned white beans (such as cannellini or navy beans), drained and rinsed
- 1 cup frozen corn kernels
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth, ensuring that no lumps form. Then add the milk, stirring until smooth.
Stir in the dried thyme, bay leaf, diced ham, white beans, and frozen corn. Mix well.
Bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for 20-25 minutes, stirring occasionally, until the soup thickens and the flavors meld together.
Season with salt and black pepper, adjusting to taste.
Remove the bay leaf before serving.
Ladle into bowls and garnish with fresh chopped parsley if desired. Serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
1817 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 11038 mg | 480% | |
| Total Carbohydrate | 130.5 g | 47% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 59.0 g | ||
| Protein | 150.5 g | 301% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 903 mg | 69% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4537 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
