"Warm up with creamy ham and potato chowder! Easy homemade soup recipe loaded with savory ham, tender potatoes, and rich flavors. Perfect comfort food!"
Here’s a list of ingredients for **ham and potato chowder soup**, formatted with SEO-friendly keywords to help your recipe rank better:
- **Ham** (diced or leftover ham, perfect for hearty soups)
- **Potatoes** (russet or Yukon gold, peeled and cubed for creamy texture)
- **Onion** (yellow or white, finely chopped for flavor base)
- **Garlic** (minced, adds depth to the chowder)
- **Carrots** (diced, for sweetness and color)
- **Celery** (chopped, adds a fresh, earthy flavor)
- **Chicken broth** (low-sodium, for a savory base)
- **Heavy cream** (or half-and-half, for rich and creamy chowder)
- **Milk** (whole or 2%, for a lighter creaminess)
- **Butter** (unsalted, for sautéing vegetables)
- **All-purpose flour** (for thickening the chowder)
- **Corn** (fresh, frozen, or canned, for added sweetness and texture)
- **Thyme** (dried or fresh, for aromatic flavor)
- **Bay leaf** (adds a subtle earthy note)
- **Salt** (to taste, enhances flavors)
- **Black pepper** (freshly ground, for a hint of spice)
- **Parsley** (fresh, chopped, for garnish and freshness)
- **Optional: Cheddar cheese** (shredded, for a cheesy twist)
- **Optional: Bacon** (crumbled, for extra smoky flavor)
This **ham and potato chowder recipe** is a comforting, creamy soup that’s perfect for cold weather or using up leftover ham. It’s a family-friendly dish that’s easy to make and packed with flavor!
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# How to Make Ham and Potato Chowder Soup: A Hearty and Comforting Recipe
If you're looking for a **comforting ham and potato chowder soup recipe**, you're in the right place! This creamy, hearty soup is perfect for chilly days and makes excellent use of leftover ham. Follow these detailed steps to create a delicious **homemade chowder** that’s packed with flavor and easy to prepare.
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## **Ingredients for Ham and Potato Chowder Soup**
- 2 cups diced cooked ham (leftover ham works great!)
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups chicken broth (or vegetable broth for a lighter option)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup whole milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup shredded cheddar cheese (optional, for extra creaminess)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (for a hint of smokiness)
- Salt and black pepper to taste
- Fresh parsley or chives for garnish
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## **Step-by-Step Instructions**
### **1. Prepare the Ingredients**
- Dice the ham, potatoes, and onion into small, bite-sized pieces.
- Mince the garlic and set aside.
### **2. Sauté the Aromatics**
- In a large pot or Dutch oven, melt the butter over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
### **3. Create the Roux**
- Sprinkle the flour over the sautéed onions and garlic. Stir continuously for 1-2 minutes to create a roux. This will help thicken the chowder.
### **4. Add Liquids and Potatoes**
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the diced potatoes, dried thyme, and smoked paprika. Stir well.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
### **5. Incorporate the Ham and Cream**
- Once the potatoes are cooked, add the diced ham to the pot.
- Pour in the heavy cream and milk, stirring to combine.
- If using, add the shredded cheddar cheese and stir until melted and smooth.
### **6. Season and Simmer**
- Taste the chowder and season with salt and black pepper as needed.
- Let the soup simmer for an additional 5-10 minutes to allow the flavors to meld together.
### **7. Garnish and Serve**
- Ladle the hot ham and potato chowder into bowls.
- Garnish with fresh parsley or chives for a pop of color and freshness.
- Serve with crusty bread or crackers for a complete meal.
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## **Tips for the Best Ham and Potato Chowder**
- **Use leftover ham**: This recipe is a great way to use up leftover holiday ham.
- **Customize the veggies**: Add carrots, celery, or corn for extra texture and flavor.
- **Make it gluten-free**: Substitute the flour with a gluten-free alternative or cornstarch.
- **Store and reheat**: This chowder keeps well in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed.
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This **ham and potato chowder soup** is a crowd-pleaser that’s easy to make and full of comforting flavors. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to become a favorite. Enjoy!