Recipe by Kristin O
"My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!"
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potatoes, peeled and cubed
chopped sweet onion (such as Vidalia®)
chicken bouillon granules
ground black pepper
1 (16 ounce) package
frozen mixed vegetables
cubed cooked ham
Ive made this recipe before. Its great folks and don't change a thing except maybe your seasoning preference. Serve with some steaming hot rolls with real butter (butter is more healthy) and you have a cold weathers night winner.
I had to triple the recipe to get about 4 quarts for my family. Original would not have been enough. I added sour cream, salt, and more pepper. Even with those extras it's a little bland and I need a substitute for the flour. I don't like the flour aftertaste. If I use again, I will be modifying more. Just too bland.
This was excellent. I only used white onion because Vidalia are not in season now, I didn't have the chicken bouillon so used about 1/2 of the 3 cups milk and 1-1/2 cups chicken broth. I also sauteed a little celery along with the onion.
I wish I could give this 4.5 stars. While it was very good, I feel like something essential was missing. I added some celery that I cooked with the onion and also some garlic. I think next time I make this, I'll take the suggestion of another reviewer and stir in some cheese at the end. Thanks for the recipe, Kristin. My husband really loved this and I loved how simple it was to prepare.
Very tasty! I made a half a batch for lunch for my husband and I as I was looking to use up leftovers, not create more. But I sure wish I'd made a whole batch because now I want some for dinner too. I made it mostly as stated except added some celery and garlic with the onion, a little extra milk (about 1/8 cup), and about 1/2 cup of water when I put the ham and veggies (broccoli, cauliflower, & carrots) in as I like my soup just a bit thinner. I also stirred in 2 handfulls of shredded cheddar cheese at the end. Toasted up a little sourdough for the dipping, Mmmm good!
I changed it just a little for my husband who had a tumor removed from his stomach and is on a liquid diet for a least two weeks, I cooked the potatoes and then pureed them with the milk I did not use the flour since the puree thickened it. and I did not add the vegetables
Ive made this monthly, and its always great as directed, or with mods.. I usually make it with powdered milk, a bit more butter, and pepper, and I follow the directions on my chicken base.. Ive used canned ham, baked ham, smoked ham, and left over boiled ham from ham n beans. It all works good. Ive used sage instead of thyme and its great too. I always add garlic.. Its a great ham chowder. We love it.
I made this chowder following the recipe exactly. I used leftover ham from Easter, half a bag of frozen carrots and a can of corn, and served it with a loaf of homemade bread and butter. Both my husband and I really enjoyed it and I can't wait to have more! I wouldn't change a thing!
* Percent Daily Values are based on a 2,000 calorie diet.
Nonnie's Ham Chowder
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 86
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