Do you have leftover ham from Easter? I highly recommend you try this Creamy Ham Chowder which is full of vegetables and flavor. It is always a hit at our table and is a quick and easy way to use up some of that extra ham!
We enjoy any soup with a cream base and this one is doubt a favorite at our table. Enjoy!
Other Delicious Recipes to Enjoy
Creamy Ham Chowder
Course: Soups, Main Dishes6-8
servings20
minutes20
minutes40
minutesIngredients
2 cups cooked ham, diced
5 1/2 Tablespoon butter, divided
1 medium yellow onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
1 (32 oz.) carton of chicken broth (or chicken bouillon with 4 cups water)
5 medium red potatoes, diced (1/2-inch cubes)
3/4 teaspoon oregano
1/2 teaspoon thyme
1 bay leaf
Salt and ground black pepper, to taste
2 cups frozen or fresh corn
1/3 cup flour
3 cups milk
1/2 cup sour cream
6 slices bacon, cooked and crumbled, save for topping
Shredded cheddar cheese and green onions, optional for topping
Directions
- In a large pot, melt 1 1/2 Tablespoon butter over medium heat. Saute the diced onion, carrot and celery until tender (approximately 4-5 minutes).
- Add the chicken broth, diced potatoes, oregano, thyme and bay leaf and season with salt and pepper. Bring the mixture to a boil uncovered and reduce the heat to medium, cover with lid and allow to cook. Stir occasionally until potatoes are tender (approximately 15-18 minutes).
- Meanwhile in a medium saucepan, melt the remaining 4 Tablespoon butter. Once melted, add the flour and cook mixture to make a roux, stir constantly for 1 1/2 minutes. Slowly add in the milk, and whisk to keep the mixture smooth. Season with salt and pepper to taste. Bring the mixture to a boil and allow to thicken while whisking. Remove from heat and whisk in the sour cream until smooth.
- Add the ham and corn to the soup pot. Stir and cook for 4-5 minutes to allow both ingredients to get warm. Pour and stir the milk mixture into the soup pot and mix to allow soup to thicken.
- Serve the soup in individual bowls topped with cheddar cheese, bacon and green onions.
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Recipe updated on February 19, 2021. Recipe originally published on June 19, 2020.
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