Ham + Potato Chowder

Ham + Potato Chowder

Photo by

  • Prep Time


  • Total Time


  • Servings



  • 5

    celery ribs, diced

  • 1

    large onion, diced

  • 2

    carrots, diced

  • ½

    cup butter

  • 6

    cups chicken stock

  • 8

    potatoes, medium size, chopped into ½-inch - ¾-inch cubes

  • water (roughly 4 cups)

  • 6-8

    ounces hamsteak or whole ham, chopped into ½-inch cubes

  • 1

    cup heavy cream

  • salt & pepper to taste

  • shredded cheese for topping


Place the first four ingredients in a large soup pot and sauté over medium high heat for 8-10 minutes, until the onion becomes translucent and the carrots and celery begin to soften. Add the chicken stock, potatoes, and enough water to cover the potatoes (about 4 more cups). Bring to a boil, cover and reduce heat to low. Allow to simmer for 15-20 minutes or until potatoes are just tender. Don't overcook, as you want the potatoes to remain firm and not get mushy. Using an immersion blender, begin to blend the soup briefly and then stir to mix the puree throughout the chowder evenly. Basically you want to blend just enough soup to thicken the soup, but you want to leave plenty of vegetables whole. So blend briefly, then stir to see how you are progressing. After a few brief blends and stirs you should be done. You really are only pureeing maybe 1/4 of the soup. Add the chopped ham to the soup. Also add the heavy cream. Add salt and pepper to taste. Stir the soup gently for 1-2 minutes to combine and heat the ham through. Turn off the heat and cover with a lid (leaving a gap for steam to escape) until you are ready to serve. You don't want to over cook potato chowder or you will end up with mush.


Facebook Conversations