Chunky Ham And Potato Chowder Recipes

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CHUNKY CHICKEN & HAM CHOWDER



Chunky chicken & ham chowder image

Rich and creamy, yet low in fat - you could also make this warming soup with fish

Provided by CJ Jackson

Categories     Lunch, Main course

Time 30m

Yield Easily halved

Number Of Ingredients 8

1 tbsp sunflower oil
2 leeks , thinly sliced
3 medium potatoes , cut into small cubes
1 tbsp plain flour
700ml skimmed milk
2 ready roasted chicken breasts, skin removed and cut into chunks
2 thick slices ham , chopped
175g each frozen sweetcorn and frozen peas

Steps:

  • Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
  • Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 34 grams protein, Sodium 0.66 milligram of sodium

SLOW COOKED HAM AND POTATO CHOWDER



Slow Cooked Ham and Potato Chowder image

This recipe is great to use up leftover ham from holiday dinners. It is warm and hearty and is very easy to make in your slow cooker. I love that the potatoes stay a nice, firm texture and yet are perfectly done. This chowder goes great with some cheesy biscuits or crescent rolls right out of the oven!

Provided by JenLove198

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 4h20m

Yield 8

Number Of Ingredients 14

3 cups warm water
2 tablespoons chicken soup base
1 (10.75 ounce) can condensed cream of chicken soup
4 potatoes, peeled and cut into 1 inch cubes
1 cup cubed cooked ham
1 cup corn kernels
1 small yellow onion, diced
2 tablespoons butter
¼ cup all-purpose flour
½ cup warm water
1 tablespoon dried parsley
1 teaspoon dried dill weed
1 teaspoon celery seed
salt and ground black pepper to taste

Steps:

  • Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
  • Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
  • Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
  • Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 30.3 g, Cholesterol 19.5 mg, Fat 8.4 g, Fiber 3.2 g, Protein 7.5 g, SaturatedFat 3.5 g, Sodium 1002.6 mg, Sugar 2.6 g

HAM AND CORN CHOWDER WITH POTATO



Ham and Corn Chowder with Potato image

A hearty, creamy soup made using leftover Christmas ham (or store bought leg ham). Refer to Note 5 for a shortcut way of making this soup which will let you get this soup on the table in just 15 minutes. Make this a more complete meal by adding extra vegetables! I often add frozen diced vegetables - just add it when you add the corn into the soup. This serves 3 normal people or 2 very hungry people. It is a very filling soup!

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 25m

Number Of Ingredients 14

1 1/2 cups ham (, roughly chopped (Note 1))
1/2 tbsp olive oil
3 tbsp butter
1 garlic clove (, minced)
1 small onion (, diced (or half large onion) (yellow, brown or white))
2 potatoes (, peeled and diced into 8mm / 1/3" cubes (Note 2))
1 1/2 cups frozen corn ((or drained canned corn))
5 tbsp flour
2 cups milk ((I use low fat but full fat will work too))
1 cup chicken stock
1 1/2 - 2 cups water
1 1/2 tsp fresh thyme leaves ((or 1 tsp dried thyme), plus extra for garnish)
1/2 tsp salt
Black pepper

Steps:

  • Melt butter in a large saucepan over medium heat.
  • Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
  • Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
  • Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
  • Just before the potato has finished cooking, add the corn in (just to heat it through).
  • While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
  • When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
  • If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
  • Serve, garnished with remaining thyme leaves and ham.

Nutrition Facts : ServingSize 687 g, Calories 463 kcal, Carbohydrate 60.3 g, Protein 19.9 g, Fat 16.9 g, SaturatedFat 9.4 g, Cholesterol 39 mg, Sodium 1389 mg, Fiber 6.3 g, Sugar 14.3 g

POTATO HAM CHOWDER



Potato Ham Chowder image

"I find that homemade is always best...especially when it comes to soup," assures Esther Danielson of Lake Arrowhead, California. This rich and hearty broth features chunks of potatoes, ham and lots of dill flavor.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 10

3/4 cup cubed fully cooked ham
1/4 cup chopped onion
2 tablespoons chopped celery
1 tablespoon butter
1 cup chicken broth
1 cup cubed peeled potatoes
4 teaspoons all-purpose flour
1-1/3 cups 2% milk
1/4 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges

CHUNKY POTATO AND HAM SOUP



Chunky Potato and Ham Soup image

This is a lovely ham and potato soup...great way to mix up leftover ham from the holidays. Recipe courtesy of Southern Food.

Provided by AmyZoe

Categories     Ham

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

3 medium red potatoes, peeled and cut into cubes
2 cups water
1/4 teaspoon salt
1/4 cup onion, finely chopped
3 tablespoons butter
3 tablespoons all-purpose flour
ground black pepper
3 cups milk
1 cup cheddar cheese, shredded
1 cup ham, cooked and cubed
pepper

Steps:

  • Bring water and 1/4 teaspoon salt to a boil.
  • Add potatoes and cook until tender.
  • Drain and reserve 1 cup of cooking liquid (add water to measure 1 cup if necessary).
  • Melt butter in a medium saucepan over medium heat.
  • Saute chopped onion in the hot butter until tender.
  • Add flour to butter and onion mixture and stir until smooth.
  • Season with a little pepper and continue to cook and stir for 1 minute.
  • Gradually add potatoes, reserved 1 cup of cooking liquid, and milk.
  • Stir well and add cheese and ham.
  • Simmer potato ham soup over low heat, stirring frequently, for about 20 minutes.

Nutrition Facts : Calories 247.5, Fat 13.5, SaturatedFat 8.2, Cholesterol 48.2, Sodium 525, Carbohydrate 19.8, Fiber 1.5, Sugar 1.3, Protein 12.3

CREAMY POTATO SOUP WITH HAM



Creamy Potato Soup With Ham image

This is a creamy potato soup with ham, garlic, cream, and chopped vegetables. This soup is easy to prepare and is ready in under an hour.

Provided by Diana Rattray

Categories     Dinner     Entree     Lunch     Side Dish     Soup

Time 55m

Yield 6

Number Of Ingredients 17

2 tablespoons butter
1 1/2 to 2 cups onion (chopped)
1 cup celery (chopped)
2 large carrots (peeled and chopped)
2 to 3 cups ham (about 1 pound, diced)
1 clove garlic (minced)
2 cups vegetable broth
1 cup water
4 to 5 cups potatoes (peeled and diced)
3 tablespoons all-purpose flour
1 cup heavy cream
1 cup half-and-half (or whole milk , more if needed to thin)
Dash salt (to taste)
Dash freshly ground black pepper (to taste)
Optional: 2 tablespoons fresh parsley (chopped)
Garnish: green onions or chives (sliced)
Optional: cheddar cheese or cheddar-jack blend (shredded)

Steps:

  • Gather the ingredients.
  • In a large saucepan , melt butter over medium-low heat.
  • Add onion, celery, carrots, and ham.
  • Cook, stirring frequently until onions are tender, about 5 minutes.
  • Add the garlic and continue cooking for 1 to 2 minutes longer.
  • Add vegetable broth, water, and potatoes.
  • Cover and cook for about 25 minutes, until potatoes are tender.
  • Whisk flour into the heavy cream until smooth.
  • Stir into the hot mixture.
  • Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
  • Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
  • Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.
  • Gather the ingredients.
  • In a large saucepan , melt butter over medium-low heat.
  • Add onion, celery, carrots, and ham.
  • Cook, stirring frequently until onions are tender, about 5 minutes.
  • Add the garlic and continue cooking for 1 to 2 minutes longer.
  • Then transfer the cooked vegetables to the slow cooker and add the broth, water, and potatoes.
  • Cover and cook on high for about 2 to 3 hours, or until the potatoes are very tender.
  • Whisk flour into the heavy cream until smooth.
  • Stir the flour-cream mixture into the slow cooker.
  • Stir in the half-and-half or milk. Taste and add salt and pepper, as desired. Continue cooking until hot.
  • Using a potato masher or fork, mash the potatoes slightly to thicken; add more milk if the soup is too thick.
  • Serve the potato soup garnished with parsley, sliced green onions or chives, or a little bit of shredded cheese.

Nutrition Facts : Calories 466 kcal, Carbohydrate 45 g, Cholesterol 103 mg, Fiber 5 g, Protein 23 g, SaturatedFat 12 g, Sodium 1167 mg, Sugar 9 g, Fat 22 g, ServingSize Serves 6, UnsaturatedFat 0 g

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