Chunky Ham and Potato Chowder
- Reviews 2
Ready In: 35 mins
Serves: 7-8
Ingredients
- 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
Directions
- 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).
- Delicious!
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