Old England Ham Chowder
Indulge in the hearty, comforting flavors of Old England Ham Chowder, a creamy, rich soup that’s perfect for cozy evenings. This classic recipe combines diced ham, tender potatoes, and a medley of sautéed vegetables gently simmered in a luscious blend of chicken stock, whole milk, and heavy cream. Infused with fresh thyme and a hint of bay leaf, this chowder offers an aromatic depth that harks back to traditional English cuisine. Thickened with a touch of flour and finished with a sprinkle of parsley, every spoonful is bursting with savory goodness. Serve this warm and satisfying dish with crusty bread or flaky scones for a perfectly rustic meal. Ready in just over an hour and ideal for serving a group, this ham chowder is a must-try recipe for lovers of classic comfort food.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 1 large carrot, peeled and diced
- 3 medium potatoes, peeled and cubed
- 2 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 0.5 cup heavy cream
- 2 cups cooked ham, diced
- 1 teaspoon fresh thyme, chopped
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
- to taste salt
- to taste black pepper
Instructions
Melt the butter in a large heavy-bottomed pot over medium heat. Add the diced onion, celery, and carrot, and sauté for 5-7 minutes until the vegetables are softened but not browned.
Stir in the cubed potatoes and cook for another 2 minutes, coating them in the butter and allowing their edges to slightly soften.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flavor of the flour.
Gradually pour in the chicken stock while stirring constantly to avoid any lumps. Add the milk, heavy cream, bay leaf, and chopped thyme to the pot. Stir well to combine.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and simmer for 20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, add the diced ham to the pot. Stir well to evenly distribute the ham and allow it to warm through for 5-7 minutes.
Taste the chowder and season with salt and black pepper to your liking.
Remove the bay leaf before serving. Ladle the chowder into bowls and garnish with freshly chopped parsley for a touch of brightness.
Serve hot with crusty bread or traditional English scones on the side.
Nutrition Facts
Calories |
2640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 57.4 g | 287% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 601 mg | 200% | |
| Sodium | 9357 mg | 407% | |
| Total Carbohydrate | 186.3 g | 68% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 53.3 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 965 mg | 74% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 5757 mg | 122% | |
*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.
