Best 5 Elwoods Ham Chowder Recipes
Elwood's Ham Chowder is a hearty and flavorful dish perfect for a cold winter day. This classic New England chowder is made with a creamy broth, tender ham, diced vegetables, and herbs. We've gathered two delicious variations to satisfy every palate: a traditional Elwood's Ham Chowder and a modern adaptation with a cheesy twist.
The traditional Elwood's Ham Chowder is a simple yet satisfying dish. Its creamy broth is made with a combination of milk, cream, and a roux, while the ham provides a smoky and savory flavor. Chunks of tender potatoes, carrots, celery, and onion add texture and sweetness to the chowder. A hint of thyme and bay leaf rounds out the flavors, creating a harmonious and comforting dish.
For those who enjoy a cheesy twist, the Cheesy Elwood's Ham Chowder is a must-try. This variation incorporates a blend of sharp cheddar and Gruyère cheeses, adding a luscious richness and depth of flavor to the chowder. The cheese melts into the creamy broth, creating a velvety texture that perfectly complements the succulent ham and tender vegetables.
Whether you prefer the classic or cheesy version, Elwood's Ham Chowder is sure to warm your heart and soul. Both recipes are easy to follow and require minimal preparation time, making them ideal for busy weeknights or lazy weekends. So gather your ingredients and let's embark on a culinary journey to New England with these two delightful takes on Elwood's Ham Chowder.
POTATO HAM CHOWDER
A warm and filling chowder that's incredibly creamy and rich, perfect for those chilly winter nights!
Provided by Chungah Rhee
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes. Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached. Serve immediately, garnished with bacon, if desired.
CHEESY HAM CHOWDER
My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. -Jennifer Trenhaile, Emerson, Nebraska
Provided by Taste of Home
Time 1h
Yield 10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.
Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.
HAM CHOWDER
A quick route to a creamy, warming bowl of chowder-and a delicious way to use up leftover ham.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Melt butter in a pot over medium-high. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 5 minutes. Add stock and 2 cups water, red potatoes, and celery. Simmer, partially covered, until potatoes are tender, 15 minutes. Smash a few potatoes to thicken. Add ham and spinach; cook 1 minute. Stir in cream. Season to taste, garnish with celery leaves, and serve.
HAM CHOWDER
I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.
Provided by FOODY3
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 1h20m
Yield 15
Number Of Ingredients 11
Steps:
- Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
- In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
- Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g
ELWOOD'S HAM CHOWDER
This recipe is courtesy of Donald Barickman; it was created with and named for his father, Elwood.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes about 5 quarts
Number Of Ingredients 13
Steps:
- Heat the oil in a large stockpot over medium-low heat. Add ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
- Working in batches, if necessary, so as not to overcrowd pot, cook collard greens, tossing frequently with tongs until thoroughly wilted. Add tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from surface occasionally, until potatoes are easily pierced with a paring knife, 30 to40 minutes. Remove from heat; season with salt, black pepper, and hot-pepper sauce, as desired. Serve hot.
Tips:
- Use quality ingredients: Fresh, high-quality ingredients will make a big difference in the taste of your chowder. Look for thick, meaty ham, fresh vegetables, and flavorful broth.
- Don't skimp on the ham: Ham is the star of this chowder, so don't be afraid to use a generous amount. A good rule of thumb is to use about 1 pound of ham for every 4 cups of chowder.
- Cook the vegetables until they are tender but still have a little bit of crunch: You don't want the vegetables to be mushy, so cook them just until they are tender-crisp.
- Use a good quality broth: The broth is the base of the chowder, so it's important to use a good quality broth. You can use chicken broth, vegetable broth, or even ham broth.
- Season the chowder to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of lemon juice or white wine for a little bit of acidity.
- Serve the chowder hot with some crusty bread or crackers: Chowder is the perfect comfort food for a cold day. Serve it hot with some crusty bread or crackers for a delicious and satisfying meal.
Conclusion:
Elwood's Ham Chowder is a classic New England dish that is perfect for a cold winter day. It's hearty, flavorful, and easy to make. With its smoky ham, tender vegetables, and creamy broth, this chowder is sure to satisfy. So next time you're looking for a delicious and comforting meal, give Elwood's Ham Chowder a try.
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