Ham Chowder Recipe - Allrecipes.com
Ham Chowder Recipe

Ham Chowder

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"I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day."

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Ingredients Edit and Save

Original recipe makes 15 servings Change Servings
  • PREP

    40 mins
  • COOK

    40 mins

    1 hr 20 mins


  1. Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
  2. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
  3. Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
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Reviews More Reviews

Most Helpful Positive Review
Dec 28, 2006

This was great! I was browsing for a recipe for my leftover Christmas ham, and I just happened to have all the other ingredients on hand (even a leek!) The only thing I modified (besides using a little less of most of the veggies and bacon than the recipe called for, but only because I didn't have on hand as much as the recipe called for) was to follow the other's advice for cutting down on the rosemary. I use crushed rosemary, and two teaspoons was plenty...still had the flavor, but it wasn't overpowering at all. I had enough to feed five of us tonight, and froze the other half for another cold night when I don't have time to cook. This is a keeper!

Most Helpful Critical Review
Apr 09, 2006

This recipe called for way too much rosemary. When I made it, I halfed it and it still tasted too strong. The rest of the ingredients went fine together. Maybe using a 1/4 of the amount of rosemary would make it more desireable.

Feb 06, 2006

This is one tasty chowder! I used 1% milk and thickened to my liking with potato flakes after being refrigerated for 1 day so that I could skim the excess hardened fat. I added some dried parsley just to add a touch of green to the dish. This tastes so good after the flavors fully meld after a day or so that it will be a great meal to make on the weekend and enjoy on a busy work night!

Nov 28, 2005

This recipe is awesome! Easy to make, aromatic, flavorful, and better the second day than the first! I shredded the carrots instead of dicing them, and they really added color all through the dish. Only thing missing was some fresh ground pepper, which was easy to fix. I will certainly be making this again, it was a hit with my whole family. Sprinkle a little bacon and chredded cheddar on top, and YUM!

Dec 28, 2006

This was a fabulous recipe, and I was able to use my beautiful new red Le Creuset dutch oven too that I received for Christmas! Leftover Christmas ham was perfect, I used a honey baked ham instead of the country ham, and added leftover mashed potatoes with the heavy cream for more of a creamy kick. My boyfriend and I will be freezing the bulk of it to enjoy in the coming months. Wonderful recipe, and a fabulous way to use those Christmas leftovers.

Feb 16, 2013

I changed the cooking order. Browned the bacon in the soup pot (Only one pound). Removed bacon and added a couple Tablespoons of butter. Cooked the onion and leeks till soft, added the carrots, 2 chopped celery stalks and cooked for about ten minutes. Added about a third of a cup of flour to make a roux, let cook for about a minute, stirring constantly. Added the chicken broth, and ham. Brought to a simmer. Added about a 1 1/2 tsp dried crushed rosemary and about 1 1/2 tsp dried thyme. Let simmer for about 15 minutes while I diced the potatoes. Added potatoes and let simmer for about 1/2 hour. Used a potato masher in the pot to mash some of the potatoes to bring it to the consistency I was looking for. Added one cup of cream. Served garnished with chopped scallions and cheddar cheese, fresh ground pepper, along with hot sourdough bread and a nice red wine. This was fabulous!! Such a big pot, great for planned overs!! Timing note: Preparation took me an hour and a half. Lots of peeling and chopping, but it was well worth it. I did add another 2 Cups of Chicken broth towards the end. I think next time I might add a cup or 2 of frozen peas towards the end of the cooking time for a little color.

Jan 02, 2012

Delicious, delicious, delicious. Ok, so I'm giving it 5 stars even with a change. However, the only change I made was to the rosemary. I used fresh, about 2 tsp, and it was great. I enjoy the taste and smell of rosemary. Some don't like it too strong. Use some of your sense and use to the strength you prefer. I might even use more next time. This recipe makes enough to freeze some or to serve to a large party. This chowder was so very delicious and rich, not a light soup. I will use this recipe over and over. I thought it had a nice velvety thickness, though it was a little thinner than chowder. If I wanted to thicken I'd try mashed potatoes or a little flour. It's great the next day, the leeks/onions seem like a lot but they work beautifully. I also used my homemade turkey stock as a base. I'm passing this one along.

Nov 28, 2006

Best soup I have ever made! I wouldn't change a thing. If you like full flavor, then this soup is for you... I did freeze some of it because it does make a lot. It turned out just as good after it was frozen.


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  • Calories
  • 438 kcal
  • 22%
  • Carbohydrates
  • 35.8 g
  • 12%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 24.8 g
  • 38%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 19.1 g
  • 38%
  • Sodium
  • 1351 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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