Potato Ham Chowder Recipe – Hearty Comfort Food Soup Idea
This potato ham chowder recipe is a creamy and hearty soup made with tender potatoes, savory ham, carrots, and celery simmered in a rich broth. Perfect for cozy family dinners, weeknight meals, or anytime you want a comforting homemade dish.
Equipment
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or ladle
- Measuring Cups and Spoons
Ingredients
- Measuring cups and spoons
- 2 cups cooked ham, diced (leftover holiday ham works best)
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 2 tbsp butter
- 2 tbsp flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
- Optional: shredded cheddar cheese for topping
Instructions
- Prep Vegetables: Dice potatoes, carrots, celery, and onion.
- Cook Ham & Aromatics: In a large pot, melt butter. Add ham, onion, carrots, and celery. Sauté until fragrant and lightly browned.
- Add Broth & Potatoes: Pour in broth and add potatoes. Simmer 15–20 minutes until potatoes are tender.
- Thicken & Cream: Stir in flour if desired for extra thickness. Add cream, stirring gently. Simmer another 5–10 minutes, avoiding a boil.
- Season & Garnish: Adjust salt and pepper. Garnish with parsley, chives, or cheese.
- Serve Hot: Ladle into bowls and pair with crusty bread or biscuits.
Notes
- Potato Choice: Yukon Golds add creaminess; Russets give fluffiness.
- Ham Tip: Leftover holiday ham adds depth of flavor.
- Texture Control: For thicker chowder, mash some potatoes into the broth.
- Variations: Swap ham for bacon or chicken; use coconut milk for dairy-free.
- Storage: Keeps 3–4 days refrigerated; freezes up to 2 months (reheat gently).