CREAMY HAM POTATO AND CORN CHOWDER
A rich and creamy potato soup with sweet corn and salty pieces of ham and bacon. Practically guaranteed to be a new favorite! Makes about 11 cups.
Provided by Jaclyn
Categories Soup
Time 55m
Number Of Ingredients 17
Steps:
- In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*.
- Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes.
- Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
- Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes.
- While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly.
- Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.
Nutrition Facts : Calories 546 kcal, Carbohydrate 49 g, Protein 18 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 89 mg, Sodium 844 mg, Fiber 4 g, Sugar 14 g, ServingSize 1 serving
CHEESY HAM CHOWDER
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
Time 1h
Yield 10 servings.
Number Of Ingredients 12
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 AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
NEWEST NEW ENGLAND HAM & CLAM CHOWDER FOR THE FAMILY
Creamy and rich and hearty and easy! For those of us with BIG families and who do NOT have easy access to fresh clams, here's the answer. Served with some home-made French bread croutons and sprinkled with grated Cheddar cheese. Do NOT boil the soup after adding the clams--this contributes to Rubber Clam Eraser Syndrome!!! Ewwwww!!!!
Provided by Debber
Categories Chowders
Time 1h15m
Yield 1 big pot!!!, 12-15 serving(s)
Number Of Ingredients 12
Steps:
- In a soup pot, brown the bacon; set aside when crisp.
- Add chopped onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 minutes, then add potatoes, saute a few more minutes.
- Add green pepper to the pot, saute for about 1 minute.
- Mix veggies, then add ham and about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered).
- Simmer until the potatoes are just starting to get soft (20 minutes?).
- Add another shot of clam juice and 1 1/2°C of cream (or milk); return to a low simmer.
- Add remainder of clam juice from the big can and reserved from smaller cans; bring to a simmer again, stirring the pot occasionally to prevent sticking.
- ****If you'd like to have a more "rich" chowder, add the butter now.****.
- Mix remaining cream/milk with cornstarch, add gradually to simmering pot until slightly thickened (not goopy, please).
- Add salt and pepper to taste along with pinch (or two) of parsley.
- Remove from heat and add the clams; stir. Allow to rest for two - three minutes.
- Crumble crisp bacon over top of soup; stir.
- Serve immediately along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) and grated Cheddar cheese.
- VARIATIONS: Skip the ham and add 1-2 cups sweet corn kernels.
- ***NOTE*** When the store has a special on peppers, I buy a bunch, clean them up and chop into preparation-size bits, then quick-freeze them on cookie sheets (one-layer deep), then pour them into one-gallon zipper bags to store in the freezer. I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).
Nutrition Facts : Calories 489.2, Fat 23.2, SaturatedFat 12.1, Cholesterol 76.7, Sodium 572.5, Carbohydrate 59.8, Fiber 6.2, Sugar 6.3, Protein 12
CHEDDAR HAM CHOWDER
I often freeze this soup and thaw it for a fast easy meal. Since it's hearty, all I need to add are rolls or bread and a salad. -Ann Heine, Mission Hill, South Dakota
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.
Nutrition Facts : Calories 434 calories, Fat 27g fat (18g saturated fat), Cholesterol 100mg cholesterol, Sodium 1237mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 2g fiber), Protein 22g protein.
HAM BONE CHOWDER
Couldn't find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.
Provided by D-Man and Pivo
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 7h
Yield 6
Number Of Ingredients 11
Steps:
- Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
- Cook on Low for 6 to 8 hours.
- Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
- Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.
- Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.
Nutrition Facts : Calories 111.9 calories, Carbohydrate 21.9 g, Cholesterol 3.7 mg, Fat 1.8 g, Fiber 3.2 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 509.8 mg, Sugar 6.7 g
HAM CHOWDER
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
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
OLD ENGLAND HAM CHOWDER
Make and share this Old England Ham Chowder recipe from Food.com.
Provided by Szarlotka
Categories Chowders
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Finely chop the onions and the celery and fry in butter.
- When softened and translucent add diced carrots.
- Cube the gammon ( approx 1 x 1 cm cubes) and add to the mixture.
- Let simmer for a few minutes frequently stirring.
- Add the cubed potatoes, the chicken stock and marjoram.
- Let simmer for approx 30 minutes till the potatoes start breaking up ( use a flowery variety such as King Edward).
- Take off the heat and add the cream.
- Season to taste.
- Garnish with chopped fresh dill.
Nutrition Facts : Calories 382.7, Fat 12.3, SaturatedFat 5.1, Cholesterol 57.8, Sodium 1566.2, Carbohydrate 39.9, Fiber 4.2, Sugar 10.3, Protein 27.4
CORN AND HAM CHOWDER
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
- Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
- Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
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
OLD FASHIONED HAMBURGER
This is the way they used to be. 1/4 pound, char grilled, all beef, only with a little mayo, lettuce, onion, tomato, and pickles on a good bun with lots of nice, cheddar cheese.
Provided by declanunexpected
Categories Lunch/Snacks
Time 20m
Yield 4 Burgers, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- 1. Shape the beef into 4 1/4 lb. balls. Flatten them until about 1/4 inch. season with season-all.
- 2. Get a pan medium-hot and add the onions. Salt then let cook for 10 minutes, until brown.
- 3. Get a grill hot then put the burgers down. cook 3 minutes then flip. Cook 2 minutes then add a palmful cheddar and cook 1 more minute.
- 4. Wile burger is cooking, toast the buns and spread on some mayo. Put a lettuce leaf on the bottom, then tomato and pickle slices on top.
- 5. Slide the burgers onto the buns and top with the molten-hot onions. Enjoy!
Nutrition Facts : Calories 715.3, Fat 52.7, SaturatedFat 25.2, Cholesterol 213.6, Sodium 500.6, Carbohydrate 0.7, Sugar 0.3, Protein 56.2
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- Add the potatoes, ham, chicken stock, onion, celery, garlic, salt, and pepper to a large (at least 6 quart) slow cooker. Give everything a good stir, and then over and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
- In a small bowl whisk together the milk and cornstarch until combined and no lumps remain. Add the milk to the slow cooker and stir until combined. Cover the slow cooker and cook on HIGH for 20 minutes or until the chowder is thickened. Then, turn off the heat and stir in the cheese and sour cream until the cheese is melted and there are no streaks of sour cream.
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