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+ servings
One bowl of ham and potato chowder

Ham and Potato Chowder

A thick and creamy potato chowder with ham. This is a great recipe to use up leftover ham.
Course Soup
Cuisine American
Keyword ham chowder, potato chowder with ham, recipe using leftover ham
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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.