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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 10 servings



May we suggest

ADVERTISEMENT

Directions

  • 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.

Reviews

Read all reviews 0

Other stories that may interest you