Ham Chowder
Cozy up with a hearty bowl of Ham Chowder, a creamy, flavor-packed soup that’s perfect for chilly days or when you’re craving comfort food. This irresistible recipe combines tender diced ham, velvety russet potatoes, and sweet corn kernels in a rich, creamy base, enhanced by aromatic vegetables like onion, celery, and carrots. A touch of thyme and a hint of garlic add depth to every spoonful, while the heavy cream creates a luscious texture that’s both indulgent and satisfying. Ready in just 50 minutes, this one-pot wonder is simple to make and guaranteed to impress. Pair it with warm crusty bread or crackers for a truly soul-warming meal that’s ideal for family dinners or meal prepping. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing soup, this Ham Chowder is a deliciously easy option you’ll turn to again and again.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium, diced yellow onion
- 2 medium, diced celery stalks
- 2 medium, diced carrots
- 2 minced garlic cloves
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 3 medium, peeled and diced russet potatoes
- 1 cup heavy cream
- 2 cups, cooked and diced ham
- 1 cup, fresh or frozen corn kernels
- 0.5 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, celery, and carrots. Sauté for 5-7 minutes, or until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 additional minute, until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 2-3 minutes, stirring constantly, to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to combine and avoid lumps.
Add the diced potatoes, thyme, bay leaf, salt, and black pepper. Bring the mixture to a simmer over medium-high heat.
Reduce the heat to medium-low, cover, and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the heavy cream, diced ham, and corn kernels. Simmer for an additional 5-7 minutes, allowing the flavors to meld and the chowder to thicken.
Remove the bay leaf and discard. Taste the soup and adjust the seasoning with additional salt and pepper, if necessary.
Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers, if desired.
Nutrition Facts
Calories |
438 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1841 mg | 80% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.1 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 991 mg | 21% | |
*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.
