Ham and Potato Chowder
A thick and creamy potato chowder with ham. This is a great recipe to use up leftover ham.
Servings 6 people
- 1 tablespoon olive oil
- 1 large yellow or white onion chopped (about 2 cups)
- 6 cups water
- 4 tsp chicken base I use Better Than Bouillon brand
- 3 cups potatoes - I like to use yukon gold or russet peeled and roughly diced
- 2 cups cooked ham (leftover spiral cut ham, bone-in ham, ham steak or bone-in ham steak) roughly chopped into small cubes, 1/2 inch
- 1/2 teaspoon dried basil
- black pepper to taste
- 1 1/2 cups heavy whipping cream
- 3/4 cup potato flakes regular or buttery flavor
- green onions chopped for garnish *optional, but recommended
Do not salt until you taste the final soup! You may not need any salt.
In a large pot over medium-low heat cook the onion in the oil until they become translucent.
Add the water, chicken base, 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.
Serve garnished with green onions.
To Make Ahead:
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.
You may need to add a little liquid (milk or chicken stock) as it will thicken in the fridge.