Nonnies Ham Chowder Recipes

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NONNIE'S HAM CHOWDER



Nonnie's Ham Chowder image

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Provided by Kristin O

Categories     Ham Soup

Time 45m

Yield 8

Number Of Ingredients 10

2 potatoes, peeled and cubed
3 tablespoons butter
½ cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
½ teaspoon ground black pepper
¼ teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

Steps:

  • Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
  • Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
  • Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 25.9 g, Cholesterol 35.6 mg, Fat 9.5 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 5 g, Sodium 616.2 mg, Sugar 5.3 g

NONNIE'S HAM CHOWDER



Nonnie's Ham Chowder image

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Provided by Kristin O

Categories     Ham Soup

Time 45m

Yield 8

Number Of Ingredients 10

2 potatoes, peeled and cubed
3 tablespoons butter
½ cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
½ teaspoon ground black pepper
¼ teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

Steps:

  • Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
  • Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
  • Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 25.9 g, Cholesterol 35.6 mg, Fat 9.5 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 5 g, Sodium 616.2 mg, Sugar 5.3 g

NONNIE'S HAM CHOWDER



Nonnie's Ham Chowder image

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Provided by Kristin O

Categories     Ham Soup

Time 45m

Yield 8

Number Of Ingredients 10

2 potatoes, peeled and cubed
3 tablespoons butter
½ cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
½ teaspoon ground black pepper
¼ teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

Steps:

  • Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
  • Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
  • Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 25.9 g, Cholesterol 35.6 mg, Fat 9.5 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 5 g, Sodium 616.2 mg, Sugar 5.3 g

NONNIE'S HAM CHOWDER



Nonnie's Ham Chowder image

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Provided by Kristin O

Categories     Ham Soup

Time 45m

Yield 8

Number Of Ingredients 10

2 potatoes, peeled and cubed
3 tablespoons butter
½ cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
½ teaspoon ground black pepper
¼ teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

Steps:

  • Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
  • Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
  • Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 25.9 g, Cholesterol 35.6 mg, Fat 9.5 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 5 g, Sodium 616.2 mg, Sugar 5.3 g

NONNIE'S HAM CHOWDER



Nonnie's Ham Chowder image

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Provided by Kristin O

Categories     Ham Soup

Time 45m

Yield 8

Number Of Ingredients 10

2 potatoes, peeled and cubed
3 tablespoons butter
½ cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
½ teaspoon ground black pepper
¼ teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

Steps:

  • Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
  • Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
  • Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts : Calories 229.6 calories, Carbohydrate 25.9 g, Cholesterol 35.6 mg, Fat 9.5 g, Fiber 3.7 g, Protein 11.3 g, SaturatedFat 5 g, Sodium 616.2 mg, Sugar 5.3 g

CHEESY HAM CHOWDER



Cheesy Ham Chowder image

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

Categories     Dinner     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham

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.

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