CHUNKY CHICKEN & HAM CHOWDER
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
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
CHEF JOHN'S HAM AND POTATO SOUP
You can never have too many soup recipes. This hearty soup is definitely filling enough to serve as a main course.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Melt butter in a stockpot over medium heat until golden brown. Stir in carrot, celery, onion, ham, and garlic; cook and stir for 5-6 minutes, until the vegetables soften and the onions are translucent.
- Stir in flour; cook for about 3 minutes. Stir in chicken broth, 1 cup at a time. Add water and stir to combine. Turn the heat to high and bring to a simmer. Simmer on medium-low for 15 minutes, stirring occasionally.
- Taste the soup for salt and add more if necessary. Stir in potatoes; cook for 15 minutes, until potatoes are tender. Skim fat if desired.
- With a potato masher, mash the soup a few times, leaving plenty of whole chunks of potato. Season with salt and pepper to taste, add cayenne if desired, and add cream. Stir to combine and heat through. Garnish with fresh chives.
Nutrition Facts : Calories 452.1 calories, Carbohydrate 42.3 g, Cholesterol 74.7 mg, Fat 24.9 g, Fiber 4.1 g, Protein 15.8 g, SaturatedFat 12.7 g, Sodium 863.6 mg, Sugar 2.2 g
CHUNKY SPLIT PEA SOUP
Steps:
- Dice the onion and mince the garlic. Cook them in a large stock pot over medium heat with the olive oil until soft. Add the chopped carrots and celery and cook a few minutes more.
- Add the ham hock and peas to the pot. Add the chicken broth and bay leaf to the pot. Bring the mixture up to a simmer with a lid on then reduce the heat to low and let simmer for 1 hour.
- Dice the potato into small chunks, add to the pot and continue to simmer until the potato chunks are soft (about ten minutes). The peas should have completely disintegrated by this point as well. If they are still retaining their shape, continue to simmer until they are mush (see photo below).
- Remove the bay leaf and ham hock. Transfer 1/3 to 1/2 of the soup to a blender and puree until smooth. Return it to the pot and mix it in with the rest of the soup. Remove the meat from the ham hock, cut it into small pieces and return it to the pot. Taste the soup and adjust salt and pepper to taste!
Nutrition Facts : ServingSize 1 Serving, Calories 425.87 kcal, Carbohydrate 63.38 g, Protein 21.42 g, Fat 10.9 g, Fiber 19.22 g, Sodium 452.23 mg
CHUNKY POTATO AND HAM SOUP
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
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
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
CROCKPOT HAM AND POTATO SOUP
Crockpot ham and potato soup is amazing! Use leftover ham or ham hocks to make this creamy bowl of comfort food for your family tonight.
Provided by The Typical Mom
Categories Entree Main Course
Number Of Ingredients 14
Steps:
- Put ham hocks in the middle of your pot with flat ends facing down.
- Dice potatoes with skins on in 1/2" squares (or so) and put those around hocks in pot. Dice onions and throw those in too.
- Sprinkle in all seasonings and add pieces of celery and carrots if desired.
- Pour broth over everything. Close lid and set to low for 6 hours.
- Lift lid and test potatoes, they should be tender. Take ham hocks out and on a cutting board remove bones and fat, discard. Dice up tender meat and put that back into your slow cooker.
- Pour in 1 c of heavy cream and stir. In a small bowl whisk together remaining 1/4 c. remaining heavy cream with cornstarch until smooth. Stir that in.
- Put lid back on and cook on low for 30 more minutes. Serve.
Nutrition Facts : ServingSize 2 oz, Calories 263 kcal, Carbohydrate 7 g, Protein 11 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 87 mg, Sodium 1258 mg, Fiber 1 g, Sugar 2 g
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