Potato-Ham Chowder


Potato-Ham Chowder

Meat and potato combos don't always have to be boring. Eat a hearty meal with just one soup when you cook up our ham and potato chowder.

Potato soup recipes are a fall staple for a reason. They're tasty, hearty, filling, and most of all cozy warm. If you're looking to make bellies happy, stir up our ham and potato chowder recipe. This clever take on potato soup combines a classic taste profile with hearty ingredients, making it tasty and healthy! This recipe does use all-purpose flour, but you could easily substitute it with another flour for a gluten-free option.

From the Chef: Nothing beats a pub atmosphere with the dimmed lighting, rowdy chatter, and relaxed vibe. The food itself can't be beat either. It's a bit indulgent and greasy but always completely satisfying. I sought to create a chowder that would be worthy of making its way onto a pub menu. The chopped bacon on top adds a nice crunch that pairs nicely against the creaminess of the broth, creating the cozy, comforting dish I wanted.
- Addie Gundry

This recipe is from RecipeLion's 103 Cookbook series, Homemade Soup Recipes: 103 Easy Recipes for Soups, Stews, Chilis, and Chowders Everyone Will Love.


Preparation Time10 min

Cooking Time1 hr


  • 4 tablespoons unsalted butter
  • 1 onion, diced
  • 2 stalks of celery, chopped
  • 2 cloves garlic, minced
  • 4 Yukon gold potatoes, diced
  • 1 1/2 cup frozen corn kernels
  • 1 (8-ounce) ham steak, cubed
  • 2 teaspoons fresh thyme leaves
  • Salt and pepper
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 3 1/2 cups whole milk
  • Chopped scallions and bacon for garnish


  1. In a large pot, melt the butter over medium heat. Stir in the onion and celery, cooking until the onion is translucent and the celery begins to soften. Add the garlic, stir, and cook until fragrant.

  2. Add the potaotes, corn, ham, and thyme to the pot. Season with salt and pepper. Stir in the flour and cook for 1 to 2 minutes. Add the vegetable broth and bring to a boil. Reduce the heat to low and simmer gently until the potatoes are tender, about 45 minutes.

  3. Remove from the heat and stir in the milk. Continue cooking until the soup begins to bubble again. Ladle into bowls, garnish with scallions and bacon, and serve.

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