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Ham and Potato Chowder


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Rate this recipe 4.6/5 (14 Votes)


  • 1 Tbsp olive oil
  • 2 onions, chopped
  • 2 Tbsp unbleached all-purpose flour
  • 3 c chicken broth
  • 2 c water
  • 4 lg potatoes, peeled and cubed
  • 1 tsp dried marjoram
  • 1 tsp mustard powder
  • 1/4 tsp curry powder
  • 1/4 tsp celery seeds
  • 1/4 tsp freshly ground black pepper
  • 1 2/3 c milk
  • 1/2 lb fully cooked lean ham, cut into 3/4" pieces
  • 6 scallions, sliced



Step 1

1. HEAT the oil in a large saucepan. Add the onions and cook, stirring occasionally, for 5 minutes, or until translucent. Stir in the flour and cook for 1 minute. Gradually stir in the broth until well blended.
2. ADD the water, potatoes, marjoram, mustard, curry, celery seeds, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender. Working in batches, transfer the vegetables to a blender or food processor and process until pureed. Return to the saucepan.
3. STIR in the milk, ham, and scallions. Gently simmer, stirring occasionally, for 5 minutes.

NUTRITION (per serving) 173 cal


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