Ham & Potato Chowder is the perfect recipe to use up that leftover Easter ham in your fridge. It is an easy recipe that you won’t dread making after you have churned out a holiday feast for your family. You probably have a lot of the ingredients in your kitchen right now, especially after Easter. Potatoes- if you made any kind of potato casserole or mashed potatoes. Heavy Cream- if you made fresh whipped cream. Ham- we have about 4 pounds left!! Lastly, onions and chicken base– two items I usually have on hand anyway.
This is a great recipe to make any time, not just right after Easter. You can always use a ham steak from your grocery store. Or if the deli/meat counter in your store carries a ham on the bone option you can have them slice it 1/2 inch thick and that would work great too. Just make sure you are not using “deli style” meat. It will not hold up or give you the flavor you want in this soup.
I have soup recipes that call for an entire stick of butter and a quart of cream. They are delicious- how could they not be, right!? But coming off a holiday and heading into summer I need to bring it down a notch. I am NOT saying this soup falls into the “healthy” category. But as far as creamy soups go this one is not quite as sinful. It doesn’t include any butter or flour, instead it is thickened with potato flakes and the natural starch from the diced potatoes. However, it tastes just like you made it with a stick of butter and a quart of cream!
I hope you give this Ham & Potato Chowder recipe a try in your kitchen.
- 2 cups cooked ham, roughly chopped into small cubes
- 3 cups potatoes, peeled and roughly diced
- 1 medium onion, chopped (about 2 cups)
- 1 tablespoon olive oil
- 6 cups hot water mixed with 4 teaspoons chicken base
- ½ teaspoon dried basil
- black pepper
- 1½ cups heavy whipping cream
- ¾ cup potato flakes (regular or buttery flavor)
- green onions, chopped for garnish *optional, but recommended
- In a large pot over medium-low heat cook the onion in the oil until they become translucent.
- Add chicken stock and potatoes to the onions. Cook over medium-high heat until the potatoes are fork tender, about 15 minutes.
- Lower heat to medium-low and add the ham, dried basil, and pepper. Cook for 5 minutes.
- Whisk in the cream.
- Slowly whisk in the potato flakes. Continue to cook for an additional 5 minutes.
Prepare completely, cool, and store in the fridge for up to 2 days.
To serve slowly warm on the stove over medium low heat, stirring occasionally, making sure it does not come to a boil.