I made this ham chowder recipe with leftovers I had one day. It's a ham- and potato-based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.
Ingredients
- 8 cups chicken or ham stock
- 4 cups cubed country ham
- 4 tablespoons dried rosemary , divided
- 2 pounds bacon , diced
- 6 greens onions , diced
- 3 leeks , diced
- 2 large onions , diced
- 3 cloves garlic , minced
- 6 large potatoes , cubed
- 1 pound carrots , cubed
- 1.5 cups heavy cream
Instructions
-
1
Heat stock into a large pot set over medium heat to a simmer. Stir in ham and 2 tablespoons rosemary.
-
2
Cook bacon in a large skillet over medium heat, turning occasionally, until crisp. Transfer bacon, using a slotted spoon, to pot. Discard half the bacon grease, reserve remaining grease in skillet. Return skillet to medium heat. Stir in green onions, leeks, onions, and garlic; cook until tender, then add to pot.
-
3
Add potatoes, carrots, and remaining 2 tablespoons rosemary to pot; simmer until vegetables tender, about 20 minutes. Off heat, stir in cream.
Nutrition Facts
Per serving
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