spiral ham & potato chowder (soup)

★★★★★ 2
a recipe by
Lauren Conforti

We absolutely love a spiral-cut ham! Usually there's not much left to make anything out of, but this time I snatched it before too much was gone to make this soup. :) This soup is easy to throw together and has a lot of flavor! I usually add corn to make this more of a chowder. I have also doubled and tripled this recipe to take to church dinners or pot lucks in my really big blue speckled soup pot. In the chilly Fall & Winter months, this is a staple!

★★★★★ 2
serves 8
method Stove Top

Ingredients For spiral ham & potato chowder (soup)

  • 3-4 c
    meat from a spiral-cut ham, chunked
  • 8
    medium yukon potatoes, cut into bite-sized chunks
  • 1/2
    large yellow sweet onion, chopped
  • 6 c
    water *
  • 2 c
    whole milk *
  • * you can use more water & milk, but keep it at a 3 to 1 ratio (1 cup milk for each 3 cups water)
  • 3 Tbsp
    olive oil
  • parsley flakes
  • salt
  • pepper
  • 3 Tbsp
    butter (use the real stuff)
  • 1 can
    whole kernel corn, drained
  • 1 can
    creamed corn
  • 2 c
    cheddar cheese, shredded (optional)
  • 2 c
    broccoli florets (optional)
  • choose one method - your preference, then add to soup while simmering
  • -
    ladle out a couple of scoops of potato pieces, mash them up & add back to the chowder, leaving the rest as chunks (my 1st choice), or
  • -
    make a simple roux from butter & flour, or
  • -
    use cornstarch & water

How To Make spiral ham & potato chowder (soup)

  • 1
    In a large stock pot, saute the onions in the olive oil until translucent and starting to turn golden brown.
  • 2
    Add in the water, milk, butter, salt, pepper & parsley.
  • 3
    Add in the potatoes & ham.
  • 4
    Bring to rolling boil for 10 minutes.
  • 5
    Add in the corn, broccoli (if using) and then the thickener of your choice. (I prefer to use the roux)
  • 6
    **To make a simple Roux: In a small saucepan, melt 3 Tbsp butter. Add in 3 Tbsp flour. Whisk until smooth, thickened & slightly golden. Add in a little milk, blend well, then add to the soup to thicken.
  • 7
    Lower heat and simmer until potatoes are soft and broth is creamy.
  • 8
    Add in the shredded cheese (if using). Stir until cheese is melted through. Serve.
  • 9
    *Note: Sometimes, when I make this I don't use the broccoli, but I add it in when reheating it for another meal. The soup tastes great either way.