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.
CHEESY HAM AND CORN CHOWDER
Chowders always bring to mind a picture of a cozy, kicked-back, winter-time family meal; cuddled up around a roaring fireplace with plenty of warm food, good cheer and loving friends. This one is a Sunday night family favorite - easy on the cook (and the cook's pocketbook), yet sure to bring raves from the hubby and kids. Enjoy!
Provided by Geralyn Walters
Categories Soups, Stews and Chili Recipes Chowders
Time 1h15m
Yield 6
Number Of Ingredients 18
Steps:
- Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more.
- Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
- Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Nutrition Facts : Calories 408.3 calories, Carbohydrate 29.5 g, Cholesterol 75.7 mg, Fat 24.6 g, Fiber 2.5 g, Protein 19.3 g, SaturatedFat 13.9 g, Sodium 2034.2 mg, Sugar 8.2 g
CHEESY HAM CHOWDER
This is a wonderful Fall recipe. It came from a "Taste of Home" magazine. It is warm, filling and makes quite a bit. One of our favorite soups!
Provided by tree luee dee
Categories Chowders
Time 55m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- In a dutch oven or large soup kettle cook bacon over medium heat until crisp.
- Drain.
- In the leftover 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.
CHEESY VEGETABLE CHOWDER
Make ahead and store in serving-size potions using Ziploc® Twist 'n Loc containers.-Taste of Home Cooking School
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8-10 servings.
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute the carrot, celery, onion and red pepper in 4 tablespoons butter until vegetables are tender. Stir in the broth, broccoli, potato, Worcestershire and cayenne; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until broccoli and potato are tender., Meanwhile in a large saucepan, melt remaining butter over medium heat. Whisk in flour until smooth. Gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese; stir just until cheese is melted., Slowly stir cheese sauce into vegetable mixture. Garnish with additional cheese if desired.
Nutrition Facts :
CHEESY VEGETABLE CHOWDER
If you love cheese and you love vegetables, you'll love this soup!
Provided by CANDICEC56
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 45m
Yield 32
Number Of Ingredients 14
Steps:
- In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
- Stir in corn, peas and green beans and continue to cook on low heat.
- Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.
Nutrition Facts : Calories 170.5 calories, Carbohydrate 21.2 g, Cholesterol 21 mg, Fat 7.4 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 810.3 mg, Sugar 5.1 g
HAM CHOWDER
This easy to make Ham Chowder is a delicious way to use up any ham leftovers you may have! If you want to take this tasty soup to the next level, save that ham bone for starting this cheesy ham and potato soup! My creamy ham chowder is a soup that the whole family loves!
Provided by Angela
Categories Dinner Recipes Leftover Ideas Lunch Recipes Main Course Soup Recipes
Time 35m
Number Of Ingredients 13
Steps:
- In a large stock pot, add butter and melt over medium heat. Add onion, carrots, celery, leek, and garlic. Saute until onions are softened and becoming translucent, about 3-4 minutes.
- Add seasoning (bouillon cube, thyme, salt and pepper), potatoes, ham and chicken or ham stock. Adjust heat to medium high and bring to a low rolling boil.
- Reduce heat and simmer for 20 minutes, or until potatoes are fork tender. Use a masher, if desired to break up your potatoes.
- Stir in the heavy cream and serve. Garnish with chopped green onion or chives, bacon or fried ham, and cheddar cheese.
- Add chopped vegetables (onion, celery, carrots, leek, garlic), seasoning (bouillon cube, thyme, salt and pepper), potatoes, ham and chicken or ham stock to your crock pot or slow cooker.
- Cover and cook on the low setting for 8 hours, or until the potatoes are fork tender.
- Stir the heavy cream into the soup in your slow cooker. Return the cover and cook on high setting for 20 minutes before serving. Garnish with chopped green onion or chives, bacon or fried ham, and cheddar cheese.
Nutrition Facts : Calories 303 kcal, Carbohydrate 29 g, Protein 12 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 56 mg, Sodium 945 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHEESY HAM AND POTATO CHOWDER
Steps:
- In a large dutch oven, combine chicken broth, potatoes, carrots, celery, onion, parsley flakes, and frozen corn. Bring to a boil and cook until vegetables are tender.
- In a separate bowl, combine flour, cornstarch, and 2 cups of half and half. Stir slurry into cooked vegetable mixture.
- In a separate saucepan over medium, heat remaining 4 cups of half and half. Stir in Velveeta and shredded cheddar cheese. Stir continuously until cheese are melted.
- When cheese is melted add to cooked vegetable mixture. Stir to combine.
- Add ham and diced bacon to soup. Salt and pepper soup to taste.
- Notes: This soup fills one large crockpot or slow cooker. Doubling this recipe to feed a crowd will fit into a medium sized roaster with plenty of room to stir.
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4.9/5 (13)Calories 559 per servingCategory Soup
- In a large pot over set over medium heat, add 1 tablespoon of butter. When the butter has melted, add the carrots, celery and onion and saute for 4 minutes. Add garlic and saute for a minute longer.
- Stir in the chicken broth, potatoes, celery root, thyme, salt, pepper, paprika and cayenne. Bring to a boil, then reduce heat to medium, cover and allow to simmer for 15 minutes (or until the potatoes are almost tender).
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5/5 (15)Total Time 50 minsServings 9Calories 490 per serving
- In a large saucepan combine water, potato, carrot, celery, and onion. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Do not drain.
- Meanwhile, in a medium saucepan melt butter. Stir in flour and pepper; add milk all at once. Cook and stir over medium heat until thickened and bubbly.
- Add cheese to milk mixture. Cook and stir until cheese melts. Add cheese mixture to potato mixture. Stir in corn and ham. Heat through, but do not boil. If desired, season with additional pepper.
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5/5 (1)Estimated Reading Time 3 minsServings 12Total Time 55 mins
- In a Dutch oven or small stockpot, combine the potatoes, broccoli, onion, carrots, celery, and chicken broth. Let simmer for 20 minutes or until vegetables are tender.
- Melt butter in a large saucepan. Stir in flour to combine. Cook and stir over medium heat for 2 minutes. Slowly add milk whisking as you pour. Add salt and pepper. Stir and bring to a boil, cooking for 2 minutes or until thickened. Add thickened mixture to vegetable mixture. Add the ham. Simmer 10 minutes until heated through. Stir in cheese and mix until melted and thoroughly combined.
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From 12tomatoes.com
4.9/5 (13)Total Time 35 minsServings 8-10
- Melt 1 tablespoon butter in a large pan or skillet over medium-high heat and sauté onion, carrot and celery for 6-8 minutes, or until softened.
- Add minced garlic and sauté for another 1 minute, or until fragrant. Season with Italian seasoning, thyme, paprika, cayenne or chili powder, and salt and pepper.
- Pour in chicken or veggie broth and stir in cubed potatoes. Bring mixture to a boil, then reduce heat and let simmer for 15-20 minutes, or until potatoes are just fork tender.
CHEESY HAM AND CORN CHOWDER RECIPE - THE GRACIOUS WIFE
From thegraciouswife.com
5/5 (7)Calories 305 per servingCategory Soup
- In a large sauce pan over medium-high heat, add potatoes, carrots, celery, onion, garlic, and chicken broth. Stir to combine.
- Bring to a boil. Reduce heat. Simmer 8-10 minutes or until vegetables are tender. Remove from heat. Set aside.
- Melt butter in a separate medium sauce pan over low heat. Blend in flour. Let the mixture heat for about a minute.
- Slowly pour milk into butter mixture, about a quarter-cup at a time, stirring constantly. Continue cooking and stirring until mixture thickens.
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