Real Recipes From Real Home Cooks ®

ham and potato chowder

Recipe by
Belinda Hughes
Cottage Grove, OR

I made this recipe for the first time after Christmas of 2023. We had leftover ham and I wanted to make some sort of soup. I found this recipe online and my husband and I both fell in love with it. He proclaimed that this might be his most favorite homemade soups that I make.

method Stove Top

Ingredients For ham and potato chowder

  • 2 Tbsp
    unsalted butter
  • 1 md
    onion - diced
  • 3 md
    celery stalks
  • 3 clove
    garlic (1 tbl minced)
  • 1-1/2 tsp
    kosher salt
  • 3/4 tsp
    black pepper
  • 2 c
    chopped or grated carrots
  • 2 lg
    russet potatoes chopped
  • 1 tsp
    thyme, dried
  • 4 c
    chicken stock
  • 1 c
    half n half or heavy cream
  • 1/2 lb
    ham diced
  • 2 c
    shredded cheddar

How To Make ham and potato chowder

  • 1
    In a 6 qt. stock pot melt the butter over medium heat. Once the butter is melted, add the celery and onion. Saute' the onion and celery until they are softened but not brown, 4-5 minutes. Once the mixture is softened add the garlic, salt and pepper. Stir to combine and cook the garlic for 1 minute.
  • 2
    Once the garlic is cooked, add the potatoes, carrots, thyme and chicken stock. Stir, and bring the soup to a boil. Once the soup is boiling, reduce the heat to a simmer. Cover and let simmer until the potatoes are soft, 35-45 minutes.
  • 3
    Once the potatoes are softened remove 1-1/2 cups of potatoes, vegetables & broth and blend (using food processor or immersion blender) until smooth and add back to your soup. Add in the heavy cream, diced ham and shredded cheese. Stir and simmer for 10 minutes to allow the ham to heat and the cheese to melt. Allow to simmer to bring all the flavors together, the blended portion will help thicken up the soup.

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