Spiral Ham & Potato Chowder (Soup)

3
Lauren Conforti

By
@Hutt5asl

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!

Rating:

★★★★★ 2 votes

Comments:
Serves:
8
Method:
Stove Top

Ingredients

  • 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(s)
    whole kernel corn, drained
  • 1 can(s)
    creamed corn
  • 2 c
    cheddar cheese, shredded (optional)
  • 2 c
    broccoli florets (optional)
  • FOR THICKENING:

  • ·
    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)

Step-by-Step

  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.

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