Ham and Potato Chowder

Cucina de Liz

"After cooking a large ham, I was determined to find a use for the huge ham bone that was leftover. Since it was a cold, snowy night, I decided to make this hearty soup and it came out delicious!! Enjoy!"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


Serving size has been adjusted!
Original recipe yields 10 servings

May we suggest



  • Prep

  • Cook

  1. Place ham bone in a large stock pot and fill with enough water to cover the bone.
  2. Add the vegetables and bay leaf and bring to a boil.
  3. Reduce heat and simmer for 2 hours.
  4. Strain the broth and set aside. Discard vegetables and ham bone.
  5. In a large pot, sautée the celery and onion in the butter until softened.
  6. Add the flour and mix constantly until the contents are a golden color.
  7. Slowly add the ham stock (4 cups), milk, and potatoes.
  8. Stirring constantly, bring to a boil.
  9. Reduce heat to low and simmer for 15 minutes.
  10. Add ham and corn to the soup and salt and pepper to taste. Simmer for 5-10 more minutes or until potatoes are fully cooked and the soup has thickened. For a thicker soup, use half and half cream in place of the milk.
  11. Serve with a sprinkle of shredded cheddar and bacon.


Read all reviews 0

Other stories that may interest you