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
SLOW COOKED HAM AND POTATO CHOWDER
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
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
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
CHUNKY CHICKEN CHOWDER
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut the flaps from the thighs and cube the meat, leaving some meat on the bone. Season the chicken with salt and pepper. Add 2 tablespoons of the butter and the oil to a large stock pot on medium-high heat. When the butter is melted and oil is hot, add the chicken thigh bones and cubed thigh meat. Brown on all sides, then remove the meat to a plate. Lower the heat slightly and add the onions, thyme and bay leaves. Season onions with salt and saute until tender, about 5 minutes. Add the garlic and cook, stirring, until the garlic is tender, about 4 minutes more. Stir the chicken back into the pot and add the stock. Raise the heat, bring to a boil, then lower the heat and simmer for 20 minutes. Add the potatoes and frozen corn and bring to a boil. Reduce the heat to a simmer and cook until potatoes are tender, about 30 minutes more.
- Meanwhile, make a paste with the remaining 2 tablespoons of butter and the flour, in a small bowl and set aside. When the potatoes are tender remove the thyme sprigs and the bay leaves. Lower the heat and add the milk, cream and the flour paste in bits. Stir to mix and allow the flour to blend into the chowder. Season, to taste, with salt and pepper. Transfer the chowder to a serving bowl and spritz with lemon before serving.
- Cook's Note: Don't remove the bones from the soup. They have tasty morsels of chicken that you'll want to savor for the entire chowder experience.
CHUNKY CHICKEN & HAM CHOWDER
Rich and creamy, yet low in fat - you could also make this warming soup with fish
Provided by CJ Jackson
Categories Lunch, Main course
Time 30m
Yield Easily halved
Number Of Ingredients 8
Steps:
- Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
- Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.
Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.66 milligram of sodium
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
CHUNKY TRIPLE-CHEDDAR BACON & POTATO CHOWDER
This might be the heartiest potato chowder ever-thick with triple Cheddar cheese, crumbled bits of bacon and chunks of Southern-style hash browns.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, 1 cup each
Number Of Ingredients 7
Steps:
- Mix soup, milk and red pepper in large saucepan until blended. Stir in hash browns.
- Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
- Serve topped with cheese, bacon and onions.
Nutrition Facts : Calories 210, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 10 g
CHUNKY HAM AND POTATO CHOWDER
One of my family's favorite soups! Because we are garlic lovers, I sometimes throw in about 1 heaping tablespoon minced garlic in with the onion, but that is optional of coarse. The ingredients may be doubled or even tripled. This is a wonderful recipe to use up leftover ham, just serve this wonderful chowder with crusty bread. You can use all half and half cream if desired. For an extra cheesy soup, add in 1 cup diced Velveeta cheese towards the end of the cooking and stir until smooth. You will just love this soup, I promise!!
Provided by Kittencalrecipezazz
Categories Chowders
Time 35m
Yield 7-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the cubed potatoes in boiling water until firm-tender (do not overcook, this should take only about 8-10 minutes or even less) drain; set aside.
- In a Dutch oven or a heavy-bottomed sauepan, saute onion or leeks and garlic (if using) until the onion is soft (about 3-4 minutes).
- Add in thyme, salt and pepper; cook for 1 minute to release the thyme flavor.
- Add in half and half and whipping cream; cook and stir over medium heat until warm (not hot) careful not to scorch.
- Add in grated Parmesan cheese and cooked cubed ham; cook, stirring for about 7-8 minutes on medium heat, or until the cream is heated to almost hot.
- Stir potato buds or flakes; cook over medium-low heat, stirring until mixture is thickened, this might take about 8-10 minutes or more, the potato flakes will thicken up after about 8-10 minutes (if necessary add in more whipping cream or half and half to thin to desired consistancy).
- This is really not neccesary, but I like to mash about 1/4 cup cooked potatoes and add them into the soup, and just stir them inches.
- Add in cooked diced potatoes or you can even add them in at the table.
- Spoon into bowls, and sprinkle with more Parmesan cheese if desired or grated cheddar cheese).
- Delicious!
Nutrition Facts : Calories 676.3, Fat 45.1, SaturatedFat 24.6, Cholesterol 176.2, Sodium 204.7, Carbohydrate 37.3, Fiber 3.1, Sugar 2.2, Protein 31.3
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