Ham & Potato Chowder

I’m a soup kinda gal. Come fall and winter it’s one of those perfect dishes that warms you up and feels so seasonally right. When your house is as hectic as mine, the fact that it makes great leftover lunches and freezes like a dream makes it even more ideal.

This Ham and Potato Chowder is rich, creamy, savory and just salty enough to leave you wanting just a few bites more when your bowl is empty.

Ham & Potato Chowder
4 Tbsp butter
4 Tbsp flour
4 C unsalted chicken stock
2 C whole milk
3 stalks celery, chopped
1 small onion, finely chopped
4 large Yukon Gold potatoes, chunked
6 oz ham, cubed
1/2 C corn
1 1/2 Tbsp sherry
3/4 tsp Old Bay seasoning
1 1/2 tsp kosher salt
cracked black pepper

In a stock pot, melt butter over medium heat. Add onion and celery and cook until vegetables begin to soften, about 5 minutes. Season with salt and pepper. Whisk in flour, which will form a bit of a paste on the vegetables. Add 1 cup of chicken stock and continue whisking to thicken stock and smooth out flour paste. Season with Old Bay. Continue whisking in the remainder of the stock. Whisk in sherry and milk, then add in potatoes and ham. Reduce heat and let soup simmer for 45 minutes. Add in corn, pepper and additional salt to taste. Simmer for another 10-15 minutes.

Serve with crusty bread or biscuits.


Want more winter soup recipes? Look no further than HAP’s soup stash.


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Filed under Main Dish, Make Ahead Meal

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