Robynne's Potato Ham Chowder~Robynne

1
Robynne Glenn

By
@RobynneG

Wonderful soup on a cold winter night...if you can wait until winter to make it:) I save my leftover ham and ham bones from Thanksgiving, but you could easily substitute pork salt and any ham you prefer.

This recipe originally called for dried Great Northern Beans, but I usually substitute canned bean and have been know to use canned diced new potatoes too. Enjoy!

Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne

Rating:

★★★★★ 1 vote

Comments:
Serves:
Makes 3 1/2 qts
Prep:
30 Min
Cook:
3 Hr
Method:
Stove Top

Ingredients

  • 1 qt
    water
  • 3-4 can(s)
    great northern beans
  • 8 oz
    beef consommé, undiluted
  • 1
    meaty ham hock
  • 6
    black peppercorns, whole
  • 4 clove
    garlic, halved
  • 2
    bay leaves
  • 2
    fresh parsley sprigs
  • 2
    fresh thyme sprigs
  • 1 c
    beef broth or water if you prefer
  • 3 large
    carrots, scraped and sliced
  • 2 c
    coarsely chopped cooked ham
  • 1 small
    onion, finely chopped and sauteed in olive oil until tender
  • 4 medium
    potatoes, peeled and cubed
  • ·
    salt and pepper to taste
  • NOTE:

  • ·
    i add ground thyme and more garlic if needed. also, i will add beef soup base or bouillon for added flavor.

How to Make Robynne's Potato Ham Chowder~Robynne

Step-by-Step

  1. Add 1 quart water, consommé and ham hock to Dutch Oven; bring to a boil. Place peppercorns, garlic, bay leaves, parsley and thyme in a piece of cheesecloth; tie ends of cheesecloth securely with kitchen twine and tie this bouquet to handles on Dutch oven. Cover, reduce heat, and simmer 1 hour.
  2. Add 1 cup water or broth, carrots, cooked ham, sauteed onion and potatoes; simmer for 30 minutes or until vegetables are tender.
  3. Remove ham hock from soup; let cool slightly. Chop meat, and add to soup. Discard ham bone and cheesecloth bag. Salt and Pepper to taste.
  4. Serve with hot crusty bread!

    I have added shredded cheddar for a change of pace and my best friend likes to add sour cream too. So many possibilities!

Printable Recipe Card

About Robynne's Potato Ham Chowder~Robynne

Main Ingredient: Potatoes
Regional Style: American



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