Hearty Potato Ham Chowder

"When you are looking for a soup that's a meal, this will fit the bill."
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Annacia photo by Annacia
photo by Annacia photo by Annacia
Ready In:




  • Peel and dice potatoes.
  • In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
  • Make a paste of flour and 1/3 cup water. Stir into potato mixture.
  • Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
  • Taste, adjust seasoning, and sprinkle with chopped parsley.

Questions & Replies

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  1. Annacia
    Jackie, your not kidding when said it's a meal! I used red pepper as that is what I had and for the milk I used fat free evaporated. Skipped the butter and cooked everything in the water that I added a bit of chicken base too. I very much liked that the spuds suffered a split personality in this soup. Some dissolved thickening the soup and some remained in well cooked chunks. Yummy :D
  2. mommyluvs2cook
    5 star recipe! I did change a few things with what I had on hand. I used yellow onion in place of the green and red bell pepper instead of green. Oh and all I had were baby potatoes, so I left the skin on and either halved or quartered them depending on the size. Topped the bowls with some chopped crispy bacon :) The flavor of this chowder is fantastic! Served with garlic drop biscuits, yum!!
  3. aronsinvest
    It was ok. Had all ingredients on hand.
  4. bentracy
    Absolutely wonderful recipe. Of course me being from Louisiana I had to kick it up a notch by adding cajun seasoning, trinity (onions, celery, green peppers, parsley), Tasso (Smoked Meat). I also made it on the lighter side by using turkey ham and turkey tasso. Sooo yummy!!


I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
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