Ham Spring Veggie Chowder Recipes

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PRISCILLA'S VEGETABLE CHOWDER



Priscilla's Vegetable Chowder image

This is the perfect soup to warm up with on a cold fall or winter day. Serve it in a bread bowl to make it extra special. -Rhodes Bake-N-Serv, Jenna Jackson, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner     Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 14

3 cups diced peeled potatoes
2-1/2 cups broccoli florets
1 cup chopped onion
1 cup grated carrots
2 celery ribs, diced
4 teaspoons chicken bouillon granules
3 cups water
3/4 cup butter, cubed
3/4 cup all-purpose flour
4 cups whole milk
1 teaspoon salt
1/4 teaspoon pepper
1 cup cubed fully cooked ham
1 cup shredded cheddar cheese

Steps:

  • In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

Nutrition Facts : Calories 281 calories, Fat 18g fat (11g saturated fat), Cholesterol 58mg cholesterol, Sodium 853mg sodium, Carbohydrate 22g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein.

HAM AND VEGGIE CHOWDER



Ham and Veggie Chowder image

This is one of my cold-winter-day-stuck-in-the-house recipes. You can leave out the ham and just have Veggie Chowder. It's pretty good that way too.

Provided by Patty Mae

Categories     Chowders

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

3 cups chicken stock or 3 cups vegetable stock
1 medium onion, coarsely chopped
1 cup diced carrot
1 cup diced celery
2 cups diced potatoes
1 (15 ounce) can diced tomatoes
1/2 cup whole kernel corn, frozen
1/2 cup frozen green pea
1 1/2 cups diced ham
1/2 cup butter
1/2 cup flour
3 cups half-and-half
1 cup flat beer
8 ounces cheddar cheese, grated
1 tablespoon Dijon mustard
salt and pepper

Steps:

  • Place the stock in a large soup pot and bring to a boil.
  • Add the onions, carrots, celery, potatoes, and tomatoes.
  • Bring back up to a boil, then reduce heat to medium-low and cook about 15 minutes.
  • Add corn, peas, and ham and continue cooking until vegetables are tender.
  • While vegetables are cooking, melt the butter in a large saucepan over medium heat.
  • Add the flour and stir until smooth. Continue cooking, stirring constantly, until the flour starts to turn color.
  • Whisk in the half-and-half and beer. Continue cooking and stirring until the sauce bubbles and thickens.
  • Remove from heat and keep in a warm place until vegetables are done.
  • Reduce heat under vegetables to low and add cream sauce. Stir to mix thoroughly.
  • Add grated cheese a little at a time, stirring to melt cheese completely after each addition.
  • Stir in the mustard and add salt and freshly ground black pepper to taste.
  • Continue cooking, stirring occasionally, until heated through, being careful not to let it boil.
  • Serve immediately.

Nutrition Facts : Calories 639.9, Fat 43.8, SaturatedFat 26.8, Cholesterol 128.7, Sodium 835.8, Carbohydrate 41, Fiber 4.3, Sugar 8.3, Protein 20.5

HAM & SPRING VEGGIE CHOWDER



Ham & Spring Veggie Chowder image

Got leftover ham? This is a great round two recipe. Chunky and creamy and full of flavour!

Provided by Sunny Castaneda @QueenCook7

Categories     Chowders

Number Of Ingredients 12

2 slice(s) bacon
1 large purple or white onion (diced)
1 pound(s) fresh asparagus, diced into 1-inch pieces
1 cup(s) cubed ham
4 large white mushrooms
1 quart(s) chicken stock (homemade is best)
1 can(s) whole kernel corn (15 oz.) drained. (i prefer libby's)
1 can(s) cream of chicken soup
3 - green onions (spring onions)
1/3 cup(s) sour cream (i use crema mexicana)
1/2 cup(s) whole milk or half & half (i used soy milk because that's what we had.)
1/3 bag(s) frozen tater tots

Steps:

  • Preheat oven and follow package directions for oven-baking the tater tots. Be baking them as you prepare the chowder.
  • Chop bacon into large pieces and fry them over Medium heat in the pot you're going to cook the chowder in. (I use a Dutch Oven.) Once bacon starts to get crispy edges, add the onion. (Sprinkle salt on the onion to bring out the moisture.) Stir occasionally.
  • Chop asparagus and set aside. When onions become transparent, deglaze the pan with a touch of the chicken stock to get all the yummy bits off the bottom of your pan/pot.
  • Add asparagus pieces and stir fry for about 1-2 mins. SEASON. (Always season with salt and pepper as you go along to layer the flavours.)
  • Add cubed ham and stir. Let these ingredients cook together while slicing your mushrooms. Add mushrooms and stir together.
  • Pour in the chicken stock. Cover and bring to a boil.
  • Add corn and green onions. Reduce heat and boil lightly for 5 minutes, covered.
  • Stir in Cream of Chicken soup and sour cream until completely combined with no lumps. Then, add the milk or half & half. Stir.
  • Reduce heat again to very low, cover, and allow to lightly simmer while the tater tots finish baking. If the tots are already done, simmer chowder for about 10 minutes anyway.
  • Allow tots to cool enough to be handled. Break them in half and add them to the chowder.
  • Serving suggestion: Serve with corn bread and top each bowl with a sprig of fresh herb, such as: parsley, thyme, rosemary or dill.

QUICK AND EASY HAM-VEGETABLE CHOWDER



Quick and Easy Ham-Vegetable Chowder image

This is a recipe for when you are in a hurry...lots of convenience products, and very little prep work required. It still produces a very edible soup! Not gourmet....just something for when you are in a hurry!

Provided by breezermom

Categories     Vegetable

Time 25m

Yield 7 Cups

Number Of Ingredients 9

1 (10 3/4 ounce) can cream of tomato soup, undiluted
1 1/2 cups water
1 cup celery, chopped
1/2 cup onion, chopped
1 (10 ounce) package frozen mixed vegetables
1 (10 3/4 ounce) can cream of potato soup, undiluted
1 1/4 cups milk
1 cup ham, cooked and chopped
1 tablespoon parsley flakes

Steps:

  • Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
  • Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
  • Add potato soup and the remaining ingredients. Bring just to a boil. Serve.

FARMHOUSE HAM AND VEGETABLE CHOWDER



Farmhouse Ham and Vegetable Chowder image

I found this soup really tastey with lots of bits of corn and ham. Great meal for one of those chilly night and a great use for left over ham. Tastes even better the next day.

Provided by PiceSeasGirl

Categories     Chowders

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 (10 3/4 ounce) cans condensed cream of celery soup
2 cups diced cooked ham
1 (10 ounce) package frozen corn, thawed
1 large baking potato, cut into 1/2 inch pieces
1 medium red bell pepper, diced
1/2 teaspoon dried thyme
2 cups small broccoli florets
1/2 cup milk

Steps:

  • Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
  • Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
  • Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
  • Note: I added the milk early and bumped up the amount of milk to 1 Cup.

CHEESY HAM CHOWDER



Cheesy Ham Chowder image

My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham

Steps:

  • In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

HAM CHOWDER



Ham Chowder image

I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Provided by FOODY3

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h20m

Yield 15

Number Of Ingredients 11

8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 ½ cups heavy cream

Steps:

  • Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
  • In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
  • Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Nutrition Facts : Calories 438.3 calories, Carbohydrate 35.8 g, Cholesterol 75.9 mg, Fat 24.8 g, Fiber 5.3 g, Protein 19.1 g, SaturatedFat 10.9 g, Sodium 1351.1 mg, Sugar 4.6 g

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