Split Pea and Ham Chowder
Hearty, comforting, and packed with flavor, this Split Pea and Ham Chowder is the perfect dish for a cozy meal. Made with nutrient-rich dried split peas, tender potatoes, and a savory ham bone or smoked ham hock, this creamy soup features a satisfying blend of textures achieved through partial blending. The addition of heavy cream gives it an indulgent richness, while aromatic vegetables like onion, carrots, celery, and garlic elevate its depth of flavor. With hints of thyme and a touch of parsley for garnish, this one-pot wonder is a wholesome, crowd-pleasing option. Serve it warm with crusty bread for a filling dinner or a flavorful lunch, ideal for feeding a hungry family or reheating for weekday leftovers.
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Recipe Information
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic, minced
- 1 pound dried split peas, rinsed and picked through
- 1 piece ham bone or smoked ham hock
- 2 medium potatoes, peeled and diced
- 6 cups chicken stock
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 cup heavy cream
- 2 cups cooked ham, diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
Heat the butter and olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, or until the vegetables soften.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the split peas, ham bone or smoked ham hock, diced potatoes, chicken stock, bay leaf, and dried thyme. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and cover the pot.
Simmer for 60–70 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
Remove the ham bone or ham hock from the pot and let it cool slightly. Shred any remaining meat from the bone and set it aside. Discard the bone.
Using an immersion blender, partially blend the soup to create a creamy texture while leaving some chunks of vegetables intact. Alternatively, transfer 2 cups of the soup to a blender, puree, and return it to the pot.
Stir in the diced cooked ham and shredded meat from the ham bone.
Pour in the heavy cream and stir until the chowder is well combined and heated through.
Season with salt and black pepper, adjusting to taste.
Serve hot, garnished with chopped parsley, if desired.
Nutrition Facts
Calories |
4782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.8 g | 251% | |
| Saturated Fat | 82.4 g | 412% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 828 mg | 276% | |
| Sodium | 11680 mg | 508% | |
| Total Carbohydrate | 404.5 g | 147% | |
| Dietary Fiber | 127.3 g | 455% | |
| Total Sugars | 65.7 g | ||
| Protein | 339.6 g | 679% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 630 mg | 48% | |
| Iron | 39.6 mg | 220% | |
| Potassium | 8958 mg | 191% | |
*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.
