Print: Ham Chowder - PantryLink

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.

Prep

23 min

Cook

68 min

Servings

Difficulty

Hard

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 per serving

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