Best 6 Ham And Veggie Chowder Recipes

HAM CHOWDER

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.

HAM & SPRING VEGGIE CHOWDER

Steps:

• Preheat oven and follow package directions for oven-baking the tater tots. Be baking them as you prepare the chowder.
• Chop bacon into large pieces and fry them over Medium heat in the pot you're going to cook the chowder in. (I use a Dutch Oven.) Once bacon starts to get crispy edges, add the onion. (Sprinkle salt on the onion to bring out the moisture.) Stir occasionally.
• Chop asparagus and set aside. When onions become transparent, deglaze the pan with a touch of the chicken stock to get all the yummy bits off the bottom of your pan/pot.
• Add asparagus pieces and stir fry for about 1-2 mins. SEASON. (Always season with salt and pepper as you go along to layer the flavours.)
• Add cubed ham and stir. Let these ingredients cook together while slicing your mushrooms. Add mushrooms and stir together.
• Pour in the chicken stock. Cover and bring to a boil.
• Add corn and green onions. Reduce heat and boil lightly for 5 minutes, covered.
• Stir in Cream of Chicken soup and sour cream until completely combined with no lumps. Then, add the milk or half & half. Stir.
• Reduce heat again to very low, cover, and allow to lightly simmer while the tater tots finish baking. If the tots are already done, simmer chowder for about 10 minutes anyway.
• Allow tots to cool enough to be handled. Break them in half and add them to the chowder.
• Serving suggestion: Serve with corn bread and top each bowl with a sprig of fresh herb, such as: parsley, thyme, rosemary or dill.

CHEESY HAM CHOWDER

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.

POTATO HAM CHOWDER

Steps:

• In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

GREAT NORTHERN BEAN, HAM AND VEGETABLE CHOWDER

Steps:

• Soak beans overnight in water to cover by 2 inches.
• Drain beans.
• Add water to cover beans by 1 inch.
• Cook beans with ham hocks (I use a ham bone with some meat) for at least 2 hours on low heat. Remove ham bone from beans and let cool.
• Add all other ingredients.
• Remove ham from the bone and return ham to the bean mixture. Cook until vegetables are tender, about 30 minutes to 1 hour.
• Freezes well.
• Note: I submitted this to a family cookbook and it is the recipe that "everyone" loves.

FARMHOUSE HAM AND VEGETABLE CHOWDER

Steps:

• Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
• Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
• Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
• Note: I added the milk early and bumped up the amount of milk to 1 Cup.