Ham Chowder recipe

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Ingredients

8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream

Nutrition Info

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
servingSize: -
sodium: 1351.1 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.

  2. 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.

  3. 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.

Recipe Yield

15 servings

Recipe Note

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.

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