Ham Chowder Soup

Imagine a steaming bowl of creamy Ham Chowder Soup, filling your kitchen with the comforting aroma of smoked ham and savory spices.

There’s something so soothing about this dish, perfect for a cozy night in.

It’s surprisingly easy to make, transforming simple ingredients into a rich, indulgent soup that warms both the heart and soul.

Picture the potatoes softening, the cream thickening, and the flavors melding beautifully.

Let’s bring this delightful dish to life.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 chef’s knife
• 1 wooden spoon
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 cup onion, chopped
• 1 cup celery, diced
• 2 cups potatoes, peeled and diced
• 2 cups ham, cooked and diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup corn kernels, fresh or frozen
• 2 tablespoons flour
• 2 tablespoons butter
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Ham Chowder Soup, here’s a suggested timeline that includes prep work, cooking activities, and additional time for reading the recipe:

Suggested Timeline:

1. Reading the Recipe (5 minutes):
   • Start by reading through the entire recipe and gathering all necessary ingredients and equipment. This will help guarantee you understand the steps and have everything you need.
2. Preparation (15 minutes):
   • 0:00 – 5:00: Chop the onion, dice the celery, peel and dice the potatoes, and dice the cooked ham.
   • 5:00 – 10:00: Measure out the chicken broth, heavy cream, salt, and pepper. Gather the corn kernels, flour, butter, and fresh parsley.
   • 10:00 – 15:00: Heat the olive oil in the large pot over medium heat in preparation for cooking.
3. Cooking (30 minutes):
   • 15:00 – 20:00: Add the chopped onion and diced celery to the pot, sauté until softened.
   • 20:00 – 25:00: Stir in the diced potatoes and cook for 5 minutes.
   • 25:00 – 30:00: Add the diced ham and chicken broth, bring to a boil.
   • 30:00 – 45:00: Reduce heat and simmer for 15 minutes until the potatoes are tender.
   • 45:00 – 50:00: In a small saucepan, melt the butter and whisk in the flour to create a roux. Slowly add the heavy cream, stirring constantly until thickened.
   • 50:00 – 55:00: Pour the cream mixture into the pot, stirring to combine. Add salt, pepper, and corn kernels, and cook for an additional 5 minutes.
4. Resting and Serving (5 minutes):
   • 55:00 – 60:00: Remove from heat and let the soup rest for 5 minutes. Ladle into bowls and garnish with fresh parsley before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add chopped onion and diced celery, sauté until softened.

Stir in diced potatoes and cook for 5 minutes.

Add diced ham and chicken broth, bring to a boil.

Reduce heat and simmer for 15 minutes until potatoes are tender.

In a small saucepan, melt butter and whisk in flour to create a roux.

Slowly add heavy cream to the roux, stirring constantly until thickened.

Pour the cream mixture into the pot, stirring to combine.

Add salt, pepper, and corn kernels, cook for an additional 5 minutes.

Remove from heat and let the soup rest for 5 minutes.

Ladle into bowls and garnish with fresh parsley before serving.

Serving Tips

• Crusty Bread: Serve with a slice of warm, crusty bread to soak up the creamy chowder.
• Green Salad: Pair with a fresh green salad for a revitalizing contrast to the rich soup.
• Cheese Biscuits: Add cheese biscuits for a savory, cheesy complement to the flavors of the chowder.
• Pickles: Offer a side of pickles for a tangy bite that balances the creaminess.
• Roasted Vegetables: Serve alongside roasted vegetables for a hearty and nutritious accompaniment.

Storage

Store leftover Ham Chowder Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze in portion-sized containers for up to 3 months.

Freezing

To freeze ham chowder soup, first cool it completely.

Transfer to airtight containers, leaving space for expansion.

Label and date before freezing.

Thaw overnight in the fridge and reheat gently.

Reheating

When reheating Ham Chowder Soup, do so gently over low heat to prevent curdling.

Stir occasionally and add a splash of cream or milk if the soup becomes too thick.

Final Thoughts

Ham chowder soup is a delightful and hearty dish that combines the savory flavors of ham with the rich creaminess of chowder.

This soup is perfect for cozy dinners and can be enjoyed by the whole family.

The combination of tender potatoes, sweet corn, and a creamy base creates a comforting meal that’s both satisfying and delicious.

Whether you make it ahead of time or enjoy it fresh, the flavors will warm your heart and satisfy your taste buds.

Frequently Asked Questions

Can I Substitute Turkey for Ham in This Chowder Recipe?

Sure, you can substitute turkey for ham in this recipe. Use cooked, diced turkey, maintaining the same quantity. Expect a milder flavor profile. Enhance with herbs like thyme or rosemary to complement the turkey’s taste.

What Wine Pairs Well With Ham Chowder Soup?

You should pair a Chardonnay or Pinot Noir with the dish. Chardonnay’s buttery notes complement the creaminess, while Pinot Noir’s light body and berry flavors balance the savory ham. Serve slightly chilled for the best experience.

How Can I Make This Recipe Dairy-Free?

Swap heavy cream with coconut cream for richness. Use olive oil instead of butter for the roux. Enhance flavor by adding nutritional yeast. Verify chicken broth is dairy-free. Adjust seasoning as coconut’s sweetness might alter taste.

What Are Some Good Side Dishes to Serve With Ham Chowder?

Pair your dish with crusty sourdough bread, lightly toasted for a crunchy texture. Add a fresh green salad with a lemon vinaigrette to complement the creamy flavors. Roasted asparagus, seasoned with garlic and olive oil, adds a savory touch.

Is This Recipe Suitable for a Slow Cooker?

You can adapt this recipe for a slow cooker. Sauté onions and celery first, then transfer everything except the cream, roux, and parsley. Cook on low for 6 hours. Add cream mixture and parsley before serving.