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potato and ham chowder

(2 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

I started with my mom's recipe for Ham and Potato Soup, and we've changed it so much over the years that it has transformed into a completely different recipe from my mom's recipe, becoming more of a chowder than a thin soup. And we really like it now. I sometimes top each serving with garlic croutons when I have them, but I usually serve it with Italian rolls or light sandwiches. It goes together quickly, and it's a really delicious chowder that's perfect for those chilly evenings when hot soup is so appetizing and comforting.

(2 ratings)
yield 5 -6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For potato and ham chowder

  • 5 slice
    bacon, diced
  • 2 Tbsp
    unsalted butter
  • 1/2 lg
    onion, diced
  • 2 clove
    garlic, minced (i usually use closer to 1 tablespoon)
  • 15 oz
    can corn (white or yellow corn)
  • 2 tsp
    dried thyme (or 1/2 tablespoon fresh thyme, chopped
  • 2 Tbsp
    all-purpose flour
  • 5 c
    2% milk
  • 2 lg
    potatoes, cubed (i like red potatoes and don't peel them, but you can peel the potatoes, if you prefer)
  • 2 1/2 c
    cooked ham, diced
  • 1 1/2 tsp
    salt
  • 1 1/2 tsp
    black pepper
  • 1 c
    shredded mozzarella cheese
  • garlic croutons for garnish (optional)

How To Make potato and ham chowder

  • 1
    Cook bacon until crisp. Drain on paper towel; set aside.
  • 2
    Melt butter in a stockpot or Dutch oven over medium heat. Add onion and garlic, and cook, stirring frequently, 2-3 minutes or until onions are clear. Stir in corn and thyme, and cook 1-2 minutes.
  • 3
    Add flour and whisk until lightly browned, about 1 minute. Gradually whisk in milk and cook, whisking constantly, about 1-2 minutes or until slightly thickened.
  • 4
    Stir in potatoes. Bring to a low boil, and then reduce heat to low and let simmer 15-20 minutes or until potatoes are tender. Stir in ham, salt, pepper, cheese, and more milk (if needed to reach desired consistency), and cook 2-3 minutes more or until ham and any added milk are thoroughly heated.
  • 5
    Serve hot, and garnish servings with crisp bacon pieces and garlic croutons (if using).
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