This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

Posted:

| View All »

left

1 of 15

right

Nonnie's Ham Chowder

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!"

Rate/Review | Read Reviews (12)

What to Drink?
	Types of Wine: Chardonnay

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

2 potatoes, peeled and cubed
3 tablespoons butter
1/2 cup chopped sweet onion (such as Vidalia®)
3 tablespoons all-purpose flour
1 tablespoon chicken bouillon granules
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme
3 cups milk
1 (16 ounce) package frozen mixed vegetables
2 cups cubed cooked ham

Directions

Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.