Ham Chowder

Debbie Deverill


My family can eat soup any time of the year. This is a nice thick soup with a burst of flavors.


★★★★★ 3 votes

8 (1 cup )
10 Min
30 Min


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1 c
onion, finely chopped
1 c
celery, chopped
1 c
sweet red pepper, chopped
2 Tbsp
1/4 c
1 pkg
envelop ranch salad dressing mix
4 1/4 c
2 c
frozen corn, thawed
2 c
cubed fully cooked ham
2 c
cubed hash brown potatoes, thawed
1/4 tsp
dried thyme
1/2 c
shredded cheese

How to Make Ham Chowder


  • 1In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

    Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended. Yield: 8 servings (2 quarts).
  • 2I use the Simply diced potatoes they work so well. You can find them by the eggs.

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About Ham Chowder

Course/Dish: Chowders
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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