I made this ham chowder recipe with leftovers I had one day. It's a ham- and potato-based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.
Ingredients
- chicken or ham stock: 8 cups
- Country ham: 4 cups (cubed)
- rosemary: 4 Tbsp (dried)
- bacon: 2 pound (diced)
- onions: 2 piece (diced)
- leeks: 3 piece (diced)
- garlic: 3 clove (minced)
- green onions: 6 piece (diced)
- potatoes: 6 piece (cubed)
- carrots: 1 pound (cubed)
- ½ cups heavy cream: 1 piece
Metric Conversion
Stages of cooking
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Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in cubed ham and 2 tablespoons rosemary.
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In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of bacon grease, and return the skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
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Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to the pot.
