POTATO HAM CHOWDER
Make and share this Potato Ham Chowder recipe from Food.com.
Provided by lets.eat
Categories Chowders
Time 47m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is slightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
- In a small bowl, combine flour and milk until smooth; stir into the chowder. Add the dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Nutrition Facts : Calories 337.1, Fat 15.5, SaturatedFat 8.6, Cholesterol 65.3, Sodium 1309.3, Carbohydrate 27.3, Fiber 2.2, Sugar 1.9, Protein 21.8
POTATO AND HAM CHOWDER
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
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
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.
POTATO HAM CHOWDER
"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
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
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
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.
HEARTY POTATO, HAM AND CHEESE CHOWDER
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
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.
POTATO AND HAM CHOWDER
Betty Crocker® scalloped potatoes provide a simple addition to this ham and potato chowder - a slow cooked hearty dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h10m
Yield 5
Number Of Ingredients 8
Steps:
- Mix Potatoes, Sauce mix from potatoes, ham, broth, celery, onion and pepper in 3 1/2- to 4-quart slow cooker. Cover and cook on low heat setting 7 hours.
- Mix half-and-half and flour. Gradually stir half-and-half mixture into chowder until blended.
- Cover and cook on low heat setting 1 hour, stirring occasionally, until thickened and vegetables are tender.
Nutrition Facts : Calories 340, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 16 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1870 mg, Sugar 5 g, TransFat 0 g
TWO-POTATO HAM CHOWDER
Steps:
- Spray 3-quart saucepan with cooking spray; heat over medium heat. Add leek; cook and stir about 3 minutes or until softened. Increase heat to high. Add broth and baking potatoes. Heat to boiling. Reduce heat; cover and gently simmer 5 minutes.
- Add sweet potatoes. Cover; gently simmer about 10 minutes or until potatoes are tender when pierced with fork.
- Using slotted spoon, remove baking potatoes from saucepan; place in blender. With lid on saucepan, carefully drain off broth into blender, leaving leek and sweet potatoes in saucepan. Cover blender; puree potato mixture until smooth. Return mixture to saucepan.
- Stir in remaining ingredients. Cook over medium heat about 8 minutes, stirring occasionally, until thoroughly heated.
Nutrition Facts : Calories 240, Carbohydrate 28 g, Cholesterol 35 mg, Fat 1, Fiber 4 g, Protein 12 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 7 g, TransFat 0 g
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