Spiced Ham And Cheese Chowder With Fennel And Leeks Recipes

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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.

CHEESY HAM AND CORN CHOWDER



Cheesy Ham and Corn Chowder image

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

2 (15 ounce) cans chicken broth
½ cup sliced carrots
2 tablespoons chicken bouillon granules
3 bay leaves
½ teaspoon sea salt
½ teaspoon ground black pepper
½ teaspoon ground thyme
½ teaspoon dried marjoram
¼ teaspoon garlic powder
1 cup peeled and diced potatoes
½ cup chopped onion
½ cup sliced celery
3 tablespoons butter
3 tablespoons all-purpose flour
1 ½ cups milk
1 (15 ounce) can cream-style corn
1 (8 ounce) package shredded sharp Cheddar cheese
1 cup diced cooked ham

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 LEEKS & HAM



Cheesy leeks & ham image

A low-carb leek, ham and cheese meal in 25 minutes

Provided by Merrilees Parker

Categories     Lunch, Main course, Snack, Supper

Time 30m

Number Of Ingredients 5

8 small leeks , white part only
8 slices cooked ham
100g cheddar , grated
2 tbsp Dijon mustard
6 tbsp crème fraîche (full or half-fat)

Steps:

  • Heat oven to 200C/fan180C/gas 6. Cook the leeks in a pan of boiling salted water for 4-5 mins or until just tender. Drain and cool under a cold tap to stop them from cooking any further, then drain again well and pat dry on kitchen paper.
  • Wrap each leek in a slice of ham, then arrange, side-by-side, in a large baking dish. Mix the cheddar in a bowl with the Dijon mustard and crème fraîche, until well combined. Season to taste. Spread over the leeks, then bake for 15-20 mins until bubbling and golden brown. Serve at once with plenty of crusty bread to mop up the juices.

Nutrition Facts : Calories 295 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Fiber 3 grams fiber, Protein 20 grams protein, Sodium 2 milligram of sodium

HAM & CHEESE CHOWDER



Ham & Cheese Chowder image

Chowder makes chilly days instantly cozier. This easy one, with cheddar, potatoes and smoky ham, warms you up from head to toe. -Mandy Beerman, Houstonia, MO

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1-1/2 pounds potatoes (about 3 medium), peeled and diced
1/4 teaspoon baking soda
3 tablespoons butter
1 small onion, finely chopped
3 tablespoons all-purpose flour
3-1/2 cups whole milk
4 ounces process cheese (Velveeta), cubed (about 1 cup)
1/2 cup shredded sharp cheddar cheese
1-1/2 cups cubed fully cooked ham
Minced chives and coarsely ground pepper, optional

Steps:

  • Place potatoes and baking soda in a large saucepan. Add water to cover; bring to a boil. Reduce heat; cook, uncovered, until potatoes are tender, 6-8 minutes. Drain, reserving 1/2 cup potato water., In same pan, heat butter over medium heat; saute onion until tender, 2-4 minutes. Stir in flour until blended; cook and stir 2 minutes. Gradually stir in milk and reserved potato water. Bring to a simmer, stirring constantly; cook and stir until thickened, 1-2 minutes., Stir in cheeses until melted. Stir in ham and potatoes; heat through. If desired, sprinkle with chives and pepper.

Nutrition Facts : Calories 366 calories, Fat 20g fat (11g saturated fat), Cholesterol 78mg cholesterol, Sodium 888mg sodium, Carbohydrate 28g carbohydrate (10g sugars, Fiber 1g fiber), Protein 19g protein.

HAM AND CHEESE CHOWDER



Ham and Cheese Chowder image

A family favorite. This was so quick and easy, great for a weeknight.

Provided by Heather Waldron

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 35m

Yield 6

Number Of Ingredients 13

2 cups peeled and cubed Yukon Gold potatoes
1 ¾ cups chicken broth
½ cup sliced carrots
1 teaspoon minced garlic
1 teaspoon salt
¾ teaspoon garlic powder
½ teaspoon ground black pepper
2 cups frozen corn
1 ½ cups cubed fully cooked ham
¼ cup butter
¼ cup cornstarch
2 cups milk
2 cups shredded sharp Cheddar cheese

Steps:

  • Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting.
  • While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 31.7 g, Cholesterol 87.1 mg, Fat 28.7 g, Fiber 2.6 g, Protein 21.7 g, SaturatedFat 16.1 g, Sodium 1494.9 mg, Sugar 6.8 g

SPICED HAM AND CHEESE CHOWDER WITH FENNEL AND LEEKS



Spiced Ham and Cheese Chowder With Fennel and Leeks image

Make and share this Spiced Ham and Cheese Chowder With Fennel and Leeks recipe from Food.com.

Provided by Mercy

Categories     Chowders

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups cooked ham, cut into 1/2 inch cubes
1 fennel bulb
2 tablespoons butter
1 large leek, sliced
1 (14 1/2 ounce) can chicken broth
1/3 cup all-purpose flour
1 cup milk
1 teaspoon grated lemon, rind of
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
8 ounces shredded sharp cheddar cheese
12 ounces beer

Steps:

  • Trim fennel bulb; finely chop some of the feathery top for garnish.
  • Discard the root end, quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups).
  • In a large saucepan, melt the butter; add fennel and leeks and sauté, stirring frequently, for 20 minutes, or until fennel is very tender.
  • Combine broth and flour; stir into the onion mixture.
  • Add the milk, lemon peel, cinnamon and pepper.
  • Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
  • Gradually stir in the cheese; reduce heat to low; stir until cheese melts.
  • Stir in ham and beer; heat through.
  • To serve, ladle chowder into soup bowls.
  • Sprinkle with chopped fennel leaves.

Nutrition Facts : Calories 583.3, Fat 36.6, SaturatedFat 20.5, Cholesterol 131, Sodium 840.7, Carbohydrate 22.7, Fiber 2.6, Sugar 1.5, Protein 34.6

LEEK AND FENNEL CHOWDER



Leek and Fennel Chowder image

A hearty vegetable chowder. Can be garnished with thinly sliced smoked salmon (lox) if desired. Serve with crusty bread.

Provided by Outta Here

Categories     Chowders

Time 55m

Yield 8 serving(s)

Number Of Ingredients 11

3 lbs leeks
2 heads fennel (2 1/2 to 3 lb. total)
2 tablespoons butter
5 cups chicken broth (or vegetable broth)
1 dried bay leaf
3 lbs red potatoes
5 cups milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
3/4 cup fresh chives, thinly sliced (for garnish)

Steps:

  • Trim and discard root ends and coarse tops from leeks. Cut leeks in half lengthwise and rinse under running water, flipping layers to flush out grit; drain, then thinly slice crosswise.
  • Rinse fennel. Trim off and discard root ends and stalks; reserve 2 or 3 sprigs of feathery green tops for garnish. Chop fennel heads.
  • In a 6- to 8-quart pan over medium heat, melt butter. Add leeks and chopped fennel heads, cover, and stir occasionally until vegetables are very tender, 10 to 12 minutes.
  • Add broth and bay leaf to pan. Bring to a boil over high heat. Scrub potatoes and cut into 1/2- to 3/4-inch cubes.
  • Add potatoes to broth mixture and return to a simmer; reduce heat, cover, and simmer, stirring occasionally, until potatoes are tender when pierced, 15 to 20 minutes.
  • In a bowl, whisk milk, flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth. Add to potato-broth mixture and stir over high heat until boiling, about 5 minutes. Add more salt and pepper to taste.
  • Serve in deep bowls. Garnish with reserved fennel sprigs and chives.

Nutrition Facts : Calories 457.6, Fat 11.3, SaturatedFat 6, Cholesterol 29, Sodium 810.4, Carbohydrate 78.7, Fiber 11.4, Sugar 9.4, Protein 16.5

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