Prep 15 mins
Cook 20 mins
One of my family's favorite soups! Because we are garlic lovers, I sometimes throw in about 1 heaping tablespoon minced garlic in with the onion, but that is optional of coarse. The ingredients may be doubled or even tripled. This is a wonderful recipe to use up leftover ham, just serve this wonderful chowder with crusty bread. You can use all half and half cream if desired. For an extra cheesy soup, add in 1 cup diced Velveeta cheese towards the end of the cooking and stir until smooth. You will just love this soup, I promise!!
- 1 medium onion, finely chopped (can use leeks also)
- 1 tablespoon fresh minced garlic (optional)
- 1⁄4 tablespoon butter
- 1⁄2 teaspoon dried thyme (can use more if you really like thyme!)
- salt and pepper
- 6 cups half-and-half cream
- 1⁄2 cup whipping cream
- 4 tablespoons grated parmesan cheese
- 4 cups chopped cooked ham (can use cooked smoked turkey also)
- 2 cups instant potato flakes
- 4 -5 cups diced cooked potatoes, cut into about 1/2-inch cubes
- Cook the cubed potatoes in boiling water until firm-tender (do not overcook, this should take only about 8-10 minutes or even less) drain; set aside.
- In a Dutch oven or a heavy-bottomed sauepan, saute onion or leeks and garlic (if using) until the onion is soft (about 3-4 minutes).
- Add in thyme, salt and pepper; cook for 1 minute to release the thyme flavor.
- Add in half and half and whipping cream; cook and stir over medium heat until warm (not hot) careful not to scorch.
- Add in grated Parmesan cheese and cooked cubed ham; cook, stirring for about 7-8 minutes on medium heat, or until the cream is heated to almost hot.
- Stir potato buds or flakes; cook over medium-low heat, stirring until mixture is thickened, this might take about 8-10 minutes or more, the potato flakes will thicken up after about 8-10 minutes (if necessary add in more whipping cream or half and half to thin to desired consistancy).
- This is really not neccesary, but I like to mash about 1/4 cup cooked potatoes and add them into the soup, and just stir them inches.
- Add in cooked diced potatoes or you can even add them in at the table.
- Spoon into bowls, and sprinkle with more Parmesan cheese if desired or grated cheddar cheese).
Made this the other day for lunch and forgot to review...I cut the recipe in half for DH, DH's dad and myself and added leftover frozen corn, diced celery and diced carrots (sauteed with the onion and garlic). WONDERFUL!!! I didn't need to add the full amount of instant potatoes because my soup thickened very nicely. I did add some Velveeta. This is a favorite for us and going in my "Best of 2010 Favorites". Thank you again for a wonderful dish.
The only change I made in preparing this recipe was to use cheddar instead of parmesan. The chowder thickened up nicely and I did add in the optional garlic which resulted in a flavorful dish. The only complaint I had was that the texture of the soup was sort of grainy from the potato flakes. Thanks for sharing the recipe!