Veggie Ham Chowder Recipes

FARMHOUSE HAM AND VEGETABLE CHOWDER

Steps:

• Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
• Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
• Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
• Note: I added the milk early and bumped up the amount of milk to 1 Cup.

HAM AND VEGGIE CHOWDER

Steps:

• Place the stock in a large soup pot and bring to a boil.
• Add the onions, carrots, celery, potatoes, and tomatoes.
• Bring back up to a boil, then reduce heat to medium-low and cook about 15 minutes.
• Add corn, peas, and ham and continue cooking until vegetables are tender.
• While vegetables are cooking, melt the butter in a large saucepan over medium heat.
• Add the flour and stir until smooth. Continue cooking, stirring constantly, until the flour starts to turn color.
• Whisk in the half-and-half and beer. Continue cooking and stirring until the sauce bubbles and thickens.
• Remove from heat and keep in a warm place until vegetables are done.
• Reduce heat under vegetables to low and add cream sauce. Stir to mix thoroughly.
• Add grated cheese a little at a time, stirring to melt cheese completely after each addition.
• Stir in the mustard and add salt and freshly ground black pepper to taste.
• Continue cooking, stirring occasionally, until heated through, being careful not to let it boil.
• Serve immediately.

PRISCILLA'S VEGETABLE CHOWDER

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

CHEESY VEGETABLE CHOWDER

Steps:

• BRING first 6 ingredients to a boil in a Dutch oven.
• Cover, reduce heat, and simmer 20 minutes or until potato is tender.
• Stir in corn; remove from heat.
• MELT butter in a heavy saucepan over low heat; add flour, stirring until mixture is smooth.
• Cook, stirring constantly, 1 minute.
• STIR in milk and next 5 ingredients.
• Cook, stirring constantly, until cheese melts.
• Gradually stir cheese mixture into vegetable mixture.
• COOK over medium heat, stirring constantly, until soup is thoroughly heated.
• Garnish, if desired, and serve immediately.
• Makes: 2 quarts.

VEGETABLE CHOWDER

Steps:

• In a soup kettle add all vegetables and the 3 cups water and chicken bouillon.
• Simmer 20 minutes or until vegetables are tender.
• In a large saucepan melt butter.
• Stir in flour and cook for 2-3 minutes until nice and bubbly.
• Whisk in milk; bring to a boil.
• Add this to the vegetable-water mixture in soup kettle.
• Bring all to a simmer and add ham and shredded cheese.
• Bring to a simmer again and cook until cheese is melted and all is heated through.
• Serve and ENJOY!

RICH VEGETABLE CHOWDER

Steps:

• Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes.
• Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.

QUICK AND EASY HAM-VEGETABLE CHOWDER

Steps:

• Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
• Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
• Add potato soup and the remaining ingredients. Bring just to a boil. Serve.

CHEESY HAM CHOWDER

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.