Ham and Potato Chowder Recipe- Perfect Way to Use Leftover Ham

This Ham and Potato Chowder Recipe is so rich and creamy. It’s a perfect way to use that leftover ham too!

Looking for a way to use leftover ham- instead of just for a sandwich? This Ham & Potato Chowder Recipe is so good. Honestly, sometimes hubs asks for me to cook a ham, just so we can use the leftovers for this soup recipe!

How to Make Ham & Potato Chowder

A few things to note…

• This is a recipe that I often “hide” veggie in.  If I have frozen produce, like carrots or asparagus, I will throw those in too.
• In the picture below you can see I cook the ham bone in with the veggies at first.  This just gives a deeper “ham” flavor and is completely optional.  Just remove the bone right before adding in the roux mix.
• If you have to wait a bit to eat this, the roux base will create a film on top.  No worries, just re-heat and stir to reincorporate the roux.

Ham and Potato Chowder Recipe

This Ham and Potato Chowder Recipe is so rich and creamy. It's a perfect way to use that leftover ham too!

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Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Course: Main Course, Soup

Cuisine: American

Keyword: beans, chowder, ham, soup

Author: Mary Hoover

Ingredients

• 3 C diced red potatoes I leave on some of the skin for color and nutrients
• 1/3 C diced celery
• 1/3 C chopped onion again I like purple for the color
• 1 can corn undrained
• 1 can great northern beans undrained
• 1-2 C diced ham or more- I just "eye" this one
• 3 1/4 C water + 2 T chicken bouillon granules or 3 1/4 cup broth
• 1/2 t salt
• 1 t white pepper

Roux Mixture

• 5 T butter
• 5 T flour
• 2 C milk

Instructions

• Combine all ingredients, except "roux", into a stock pot.
  
• Bring to boil and cook for 15- 20 min (until potatoes are soft)
• In separate saucepan melt the butter over medium heat.
• Whisk in the flour, stirring until thick
• Then slowly stir in milk- continue stirring until thick (and no lumps)
  
• Stir the milk/Roux mixture into the stockpot of meat and veggies.
• Continue to stir and cook for several min- until heated through
• Serve right away

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This recipe uses one of my favorite cooking techniques, called a “roux”.  You can use it as a base to make so many meals.  Learn more about how to make a roux here.

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