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5 from 1 vote

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!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course, Soup
Cuisine: American
Keyword: beans, chowder, ham, soup
Author: Mary Hoover


  • 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


  • 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