Potato Ham Chowder Recipe

Here’s a hearty and comforting recipe for Potato Ham Chowder—a creamy, flavorful soup loaded with tender potatoes, savory ham, and a deliciously rich broth. It’s perfect for a chilly day and makes a filling meal on its own!

Potato Ham Chowder

Ingredients:

• 4 cups peeled and diced potatoes (about 3-4 medium potatoes; Russet or Yukon Gold work well)
• 2 cups cooked ham, diced (leftover ham works great!)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 cups chicken broth (or vegetable broth for a lighter version)
• 1 ½ cups whole milk (or heavy cream for a richer chowder)
• 1 cup frozen peas (optional, for color and sweetness)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil (or use more butter)
• 2 teaspoons dried thyme (or 1 tablespoon fresh thyme)
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• ¼ cup all-purpose flour (for thickening)
• ½ cup shredded sharp cheddar cheese (optional, for extra richness)
• Chopped green onions or parsley for garnish

Instructions:

1. Prepare the Ingredients:
   • Peel and dice the potatoes into bite-sized cubes.
   • Dice the cooked ham into small cubes.
   • Chop the onion and mince the garlic.
2. Sauté the Aromatics:
   • In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
   • Add the garlic and thyme, and cook for an additional 30 seconds until fragrant.
3. Make the Base:
   • Sprinkle the flour over the onions and garlic, stirring to make a roux. Cook for 1-2 minutes, whisking constantly, to remove the raw flour taste.
   • Slowly pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
4. Add the Potatoes and Ham:
   • Add the diced potatoes, ham, and bay leaf to the pot. Stir everything together. Bring the soup to a gentle boil, then reduce the heat to low. Simmer for 15-20 minutes, or until the potatoes are tender.
5. Add the Milk and Peas:
   • Once the potatoes are tender, pour in the milk (or cream, if using) and stir. If you’re adding frozen peas, do so at this point. Let the soup simmer for another 5-7 minutes, until heated through. If the chowder seems too thick, you can add a bit more milk or broth to reach your desired consistency.
6. Season the Chowder:
   • Taste the chowder and season with salt and pepper as needed. Remove the bay leaf and discard.
   • If you’re using cheese, stir in the shredded cheddar until it melts into the soup for extra creaminess and flavor.
7. Serve:
   • Ladle the chowder into bowls and garnish with chopped green onions or parsley for freshness. Serve hot with crusty bread or crackers.

Serving Suggestions:

• Bread: Serve the chowder with warm crusty bread or garlic bread for dipping.
• Side Salad: A simple green salad with a tangy vinaigrette complements the creamy richness of the chowder.

Tips:

• Ham: If you don’t have leftover ham, you can use store-bought ham steak or even ham cubes from the deli counter.
• Vegan Version: For a lighter or vegetarian version, swap the ham for a can of drained and rinsed white beans (like cannellini) and use plant-based milk (such as almond or oat milk) along with vegetable broth.
• Thickness: If you like a thicker chowder, you can mash some of the potatoes in the soup with a potato masher to help thicken the broth. For a creamier version, use half-and-half or heavy cream.
• Make-Ahead: This chowder keeps well in the fridge for 3-4 days. You can also freeze it for up to 3 months, though the texture may change slightly once thawed.

This Potato Ham Chowder is a delicious, comforting soup that’s perfect for using up leftover ham and creating a satisfying meal. The creamy broth, tender potatoes, and savory ham make it a family favorite every time! Enjoy!