Best 11 Potato Ham Chowder Recipes

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Looking for a hearty, comforting meal that's perfect for a cold winter day? Look no further than potato ham chowder. This classic soup is made with a creamy broth, tender potatoes, smoky ham, and fresh vegetables. It's easy to make and always a hit with a crowd. In this article, you'll find three delicious recipes for potato ham chowder, each with its own unique flavor and ingredients. First, we have a classic recipe that uses simple, everyday ingredients to create a timeless chowder. Next, we have a loaded potato ham chowder that's packed with extra vegetables, cheese, and bacon for a truly decadent meal. And finally, we have a slow cooker potato ham chowder that's perfect for busy weeknights. Simply throw all the ingredients in your slow cooker in the morning, and dinner will be ready when you get home from work. No matter which recipe you choose, you're sure to enjoy this warm and satisfying soup.

Here are our top 11 tried and tested recipes!

POTATO HAM CHOWDER



Potato Ham Chowder image

"I find that homemade is always best...especially when it comes to soup," assures Esther Danielson of Lake Arrowhead, California. This rich and hearty broth features chunks of potatoes, ham and lots of dill flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3/4 cup cubed fully cooked ham
1/4 cup chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup chicken broth
1 cup cubed peeled potatoes
4 teaspoons all-purpose flour
1-1/3 cups 2% milk
1/4 teaspoon dill weed
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

SLOW COOKED HAM AND POTATO CHOWDER



Slow Cooked Ham and Potato Chowder image

This recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker. I love that the potatoes stay a nice, firm texture and yet are perfectly done. This chowder goes great with some cheesy biscuits or crescent rolls right out of the oven!

Provided by JenLove198

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 4h20m

Yield 8

Number Of Ingredients 14

3 cups warm water
2 tablespoons chicken soup base
1 (10.75 ounce) can condensed cream of chicken soup
4 potatoes, peeled and cut into 1 inch cubes
1 cup cubed cooked ham
1 cup corn kernels
1 small yellow onion, diced
2 tablespoons butter
¼ cup all-purpose flour
½ cup warm water
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon celery seed
salt and ground black pepper to taste

Steps:

  • Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
  • Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
  • Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
  • Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 30.3 g, Cholesterol 19.5 mg, Fat 8.4 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 1002.6 mg, Sugar 2.6 g

HEARTY POTATO, HAM AND CHEESE CHOWDER



Hearty potato, ham and cheese chowder image

We all hated potato soup, until I came up with this combination. It is a hearty meal on a cold winters day. Extra ham and bacon, make it even more filling. It is a large batch, but freezes well. I sometimes bake the potatoes the night before, to save time.

Provided by Always in the kitch

Categories     Chowders

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 11

8 large baked potatoes
12 ounces mild shredded cheddar cheese
3/4 cup chopped celery
3/4 cup chopped onion
10 tablespoons margarine or 10 tablespoons butter, divided
6 ounces flour
8 cups milk
2 cups cubed cooked ham
4 chicken bouillon cubes
black pepper
crumbled cooked bacon (optional)

Steps:

  • Bake potatoes until done.
  • Cool.
  • Peel.
  • Cut four potatoes into small cubes.
  • Mash the remaining four with a fork.
  • Set aside.
  • Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
  • Cook until celery is tender.
  • Remove vegetables from pan.
  • Place remaining 6 tablespoons of butter or margarine in pan.
  • Add flour.
  • Mix over low heat for 3 to 4 minutes.
  • Gradually add milk, stirring constantly to blend with flour mixture.
  • Add bouillon cubes and black pepper to taste.
  • Readd celery and onions to pot.
  • Add mashed potatoes.
  • Cook until heated through.
  • Add ham, and cubed potatoes.
  • Cook over medium low heat 15 minutes, stirring often.
  • Add cheese and bacon, if using, and cook until cheese is melted through.
  • Add more milk if soup is too thick.

SWEET POTATO, HAM AND CORN CHOWDER



Sweet Potato, Ham and Corn Chowder image

This comforting ham chowder has become a staple at my house throughout the year. This calls for sweet potatoes instead of white potatoes for a nutritional twist.-Sherry Akers, Foretst, Virginia

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 11

3 garlic cloves, minced
1 teaspoon vegetable oil
2 cans (14-1/2 ounces each) low-sodium chicken broth
1-1/2 cups frozen corn
1-1/2 cups cubed peeled sweet potatoes
1-1/2 cups chopped sweet red pepper
1-1/2 teaspoons dried thyme
1-1/4 cups cubed fully cooked ham
3 green onions, thinly sliced
2 tablespoons cornstarch
2 cups plain low-fat yogurt

Steps:

  • In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 154 calories, Fat 4g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 598mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

HAM, POTATO, CORN AND SPINACH CHOWDER



Ham, Potato, Corn and Spinach Chowder image

So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.

Provided by pokergirl33

Categories     Chowders

Time 30m

Yield 6-8 cups, 4-6 serving(s)

Number Of Ingredients 13

2 cups left-over ham
1 left-over baked potato (although if you don't have this you could certainly peel and boil some first)
1 tablespoon butter
onion flakes (weird right? but I didn't have any fresh onions....)
garlic powder
flour
milk
chicken broth
salt
pepper
frozen spinach, nuggets (2)
dill (to taste)
2 cups corn (I used the gold or white corn from Kroger or Fred Meyer)

Steps:

  • melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
  • add in about a teaspoon of onion flakes to rehydrate and soften.
  • when the butter gets a bit brown add 2 tablespoons of flour.
  • whisk together until you have "cooked" the flour (about 30 seconds).
  • add 2 cups of milk and whisk until smooth.
  • add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
  • add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
  • Add 2 nuggets of chopped frozen spinach.
  • let simmer on low while you prepare the rest of the ingredients.
  • add a couple shakes of garlic powder.
  • I put in A LOT of black pepper but do it to your taste.
  • Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
  • Chop up about 2 cups of ham into bite sized pieces.
  • open the corn and drain.
  • peel one big left over baked potato and chop into bite sized pieces.
  • Add all the ham, potato and corn.
  • Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
  • Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
  • and eat!

HAM, POTATO AND PEPPER CHOWDER



Ham, Potato and Pepper Chowder image

I have been serving this chowder for years now. When I'm feeding family members who don't eat dairy products, I substitute oil for the butter and use coconut milk or soy creamer instead of heavy cream. It still turns out wonderful! -Eileen Stefanski, Wales, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 14

1-1/2 pounds potatoes (about 2 large), peeled and cut into 1-inch cubes
1 carton (32 ounces) chicken broth, divided
2 tablespoons butter
1 large sweet red pepper, coarsely chopped
1 large green pepper, coarsely chopped
1 large onion, finely chopped
1 large carrot, chopped
1-1/2 cups cubed fully cooked ham (about 8 ounces)
2 tablespoons chopped seeded jalapeno pepper
1/4 teaspoon white pepper
1/4 teaspoon cayenne pepper
1 large egg yolk
1/4 cup heavy whipping cream
Optional toppings: Shredded cheddar cheese, cooked and crumbled bacon, minced fresh chives and sour cream

Steps:

  • Place potatoes and 2 cups broth in a Dutch oven; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes. Cool slightly. Transfer to a food processor; cover and process until smooth., In same pot, heat butter over medium heat; saute red and green peppers, onion and carrot until carrot is tender, 8-10 minutes. Add ham, jalapeno and seasonings; cook and stir 1 minute., Stir in pureed potatoes and remaining broth; bring just to a boil. In a small bowl, whisk a small amount of hot soup into egg yolk and cream; return all to the pot, whisking constantly. Bring to a gentle boil; cook and stir until thickened, 1-2 minutes. Serve with toppings as desired.

Nutrition Facts : Calories 226 calories, Fat 10g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 1124mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 3g fiber), Protein 11g protein.

HAM & POTATO-RUTABAGA CHOWDER



Ham & Potato-Rutabaga Chowder image

The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

2 pounds rutabagas, peeled and chopped (about 4 cups)
1-1/4 pounds red potatoes, chopped (about 4 cups)
1 large onion, chopped
6 tablespoons canola oil, divided
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham or country ham
1 medium sweet red pepper, chopped
2 celery ribs, chopped
1/2 cup all-purpose flour
1-1/2 teaspoons onion powder
1-1/2 teaspoons smoked paprika
8 cups chicken or ham stock
1 cup heavy whipping cream
Salt and pepper to taste

Steps:

  • Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally., Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels., In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes., Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.

Nutrition Facts : Calories 254 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 776mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

HEARTY POTATO HAM CHOWDER



Hearty Potato Ham Chowder image

Make and share this Hearty Potato Ham Chowder recipe from Food.com.

Provided by JackieOhNo

Categories     Chowders

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

4 russet potatoes
2 tablespoons butter
1/4 cup scallion, sliced
1/2 cup green pepper, chopped
2 cups water
1 teaspoon salt
1/8 teaspoon white pepper
1/4 teaspoon paprika
3 tablespoons flour
1/3 cup water
2 cups milk
1 (12 ounce) can whole kernel corn
2 cups cooked ham, diced
chopped parsley

Steps:

  • Peel and dice potatoes.
  • In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
  • Make a paste of flour and 1/3 cup water. Stir into potato mixture.
  • Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
  • Taste, adjust seasoning, and sprinkle with chopped parsley.

Nutrition Facts : Calories 384.4, Fat 15.5, SaturatedFat 7.3, Cholesterol 63.9, Sodium 683.9, Carbohydrate 43.5, Fiber 4.8, Sugar 2.9, Protein 19.8

CHEESY POTATO AND HAM CHOWDER



Cheesy Potato and Ham Chowder image

What a wonderful soup to have on a cold winter day! Comfort food at it's best, this rich creamy soup is filled with chunks of potato, ham, cheese and hard cooked eggs. I've also made it using smoked sausage or bacon instead of ham. Either way, it's a very satisfying soup that my family loves. (Please note: the cook time...

Provided by Susan Bickta

Categories     Cream Soups

Time 2h5m

Number Of Ingredients 16

4 Tbsp butter
3 Tbsp vegetable oil
1 medium onion, diced
2 stalk(s) celery, thinly sliced
1 tsp salt
1/2 tsp fresh ground black pepper
1/3 c all purpose flour
1/2 c whole milk
1 qt whole milk
1 qt half and half
4 envelopes ham flavoring concentrate (from a 1.41 ounce box)
4 large russett potatoes, baked, peeled and roughly smashed
1/2 lb cooked ham, cubed (bite size pieces)
1 c cheddar cheese, shredded
4 large eggs, hard cooked and chopped
2 tsp dried parsley flakes

Steps:

  • 1. Place a 5 quart Dutch oven over medium high heat. Add the butter, oil, onion, celery, salt and pepper. Cook for 3-4 minutes, stirring often, until vegetables just start to soften.
  • 2. Meanwhile, in a small bowl, whisk together the flour and the 1/2 cup of milk. Mix well to break up any lumps. Set aside.
  • 3. Add the remaining milk and half & half to the Dutch oven. Mix well and heat thru, stirring often. Add the flour mixture and cook over medium high heat until thickened, stirring often to avoid sticking and burning.
  • 4. Add the ham flavoring, potatoes, ham, cheese, eggs and parsley flakes. Mix well.
  • 5. Bring to a simmer and cook an additional 6-7 minutes, stirring often, to heat through.
  • 6. Serve garnished with shredded cheese and/or dried parsley flakes.

POTATO AND HAM CHOWDER



Potato and Ham Chowder image

Wonderful and easy potato and ham chowder that goes great with garlic bread and side salad.

Provided by Shan Crager

Categories     Soups, Stews and Chili Recipes     Chowders

Time 50m

Yield 8

Number Of Ingredients 10

1 pound bacon, cut into 1-inch pieces
1 pound cubed fully cooked ham
1 small white onion, diced
6 cups fat-free milk
2 (10.75 ounce) cans condensed cream of potato soup
4 cups frozen Southern-style hash brown potatoes
1 ½ teaspoons garlic salt
1 teaspoon ground black pepper
2 cups shredded sharp Cheddar cheese
4 green onions, thinly sliced

Steps:

  • Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
  • Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
  • Ladle soup into bowls and top with Cheddar cheese and green onions.

Nutrition Facts : Calories 530.3 calories, Carbohydrate 30.2 g, Cholesterol 88.6 mg, Fat 32.3 g, Fiber 2.3 g, Protein 34.2 g, SaturatedFat 14.3 g, Sodium 2285.2 mg, Sugar 9.4 g

HEARTY POTATO & HAM CHOWDER



Hearty Potato & Ham Chowder image

This is a great dish for those cool days or evenings. Just serve it up with a fresh bagette...yummmm

Provided by Mary Churchill

Categories     Chowders

Number Of Ingredients 9

1/4 c ¼ cup butter or margarine
1 large thinly sliced onion
3 Tbsp all purpose flour
2 medium potatoes cubed about 1/2" in size
4 c milk
1 tsp salt
1/4 tsp pepper
2 c cheddar cheese, shredded
1 1/2 c honey ham (cubed)

Steps:

  • 1. In a 3-quart saucepan melt butter. Stir in onion; cook over medium heat until tender (4-5 mins.). Stir in flour until smooth and bubbly. Stir in potatoes, milk, salt and pepper. Cover and continue cooking, stirring occasionally until potatoes are fork tender (about 25-30 mins.) Stir in cheese and ham. Continue cooking and stirring occasionally until cheese is melted and ham is heated through (about 2-3 mins.) Serve and enjoy!!!!

Tips:

  • Use high-quality ingredients: The better the quality of your ingredients, the better your chowder will taste. Look for fresh, flavorful potatoes, ham, and vegetables.
  • Don't overcook the vegetables: You want the vegetables in your chowder to be tender but still have a little bit of crunch. Overcooking them will make them mushy and bland.
  • Season the chowder to taste: Add salt, pepper, and other seasonings to taste. Be careful not to over-season the chowder, as you can always add more seasoning but you can't take it out.
  • Serve the chowder hot with crusty bread or crackers: Chowder is a hearty and satisfying meal that is perfect for a cold day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Potato ham chowder is a classic comfort food that is easy to make and loved by people of all ages. With its creamy broth, tender vegetables, and flavorful ham, it's the perfect meal for a cold winter day. So next time you're looking for a hearty and satisfying soup, give potato ham chowder a try. You won't be disappointed!

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