Ham and Broccoli Chowder
Indulge in the ultimate comfort food with this hearty and creamy Ham and Broccoli Chowder. Loaded with tender chunks of cooked ham, vibrant broccoli florets, and velvety russet potatoes, this one-pot wonder offers the perfect combination of rich flavor and satisfying texture. A base of sautéed onions and garlic, thickened with a buttery roux and simmered in savory chicken stock, sets the stage for the addition of creamy heavy cream and melted sharp cheddar cheese. Ready in just 45 minutes, this easy-to-make chowder is ideal for busy weeknights or cozy weekends. Garnished with a touch of paprika and fresh parsley, it’s perfect served piping hot with crusty bread or crackers for the ultimate satisfying meal. This comforting soup recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons Butter
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 3 tablespoons All-purpose flour
- 4 cups Chicken stock
- 2 medium Russet potatoes, peeled and diced
- 3 cups Fresh broccoli florets, chopped
- 2 cups Cooked ham, diced
- 1 cup Heavy cream
- 1.5 cups Sharp cheddar cheese, shredded
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Paprika (optional, for garnish)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and sauté until softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle in the flour and stir continuously for 1-2 minutes to create a roux.
Gradually whisk in the chicken stock, ensuring no lumps form. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 10-12 minutes or until the potatoes begin to soften.
Stir in the chopped broccoli and diced ham. Continue cooking for another 8-10 minutes until the broccoli is tender.
Reduce the heat to low. Stir in the heavy cream and shredded cheddar cheese until the cheese is fully melted and the chowder is creamy.
Season with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the chowder into bowls and garnish with a sprinkle of paprika and fresh parsley if desired.
Serve hot with crusty bread or crackers for dipping.
Nutrition Facts
Calories |
3454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.8 g | 272% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 879 mg | 293% | |
| Sodium | 9173 mg | 399% | |
| Total Carbohydrate | 153.2 g | 56% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 24.5 g | ||
| Protein | 221.2 g | 442% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1577 mg | 121% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 4677 mg | 100% | |
*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.
