I created this Ham and Potato recipe in an effort to use all the extra holiday ham and vegetables left in my refrigerator. The recipe is relatively easy, made in one pot, full of fiber and out of this world flavorful. This is the best chowder, of any kind, I have ever had. I promise you will not miss the cheese. Coming from a cheese lover, that says something.
Servings: 7 Cups Calories: 265 per Cup Equipment: Medium stock pot, whisk, cutting board and knife. Measuring cups and spoons.
- 2T butter
- 1 large shallot, approximately 2/3 C, diced
- 1 large ear raw Corn, approximately 2/3 C, stripped
- 2 medium carrots, approximately 2/3 C, small chop
- 1 medium Bell Pepper, approximately a 1/2 C, small chop
- 3 T all purpose flour
- 1/2 t Curry Powder
- 1/2 t table Salt
- 1/2 t black pepper
- 4 C Chicken Stock
- 8 oz ham, approximately 1 1/2 C, small chop
- 1/2 C Heavy Cream
- 2T fresh Parsley, chopped as a Garnish
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- Get your Sous Chef on. Prep your space, assemble your equipment, chop your veggies and ham. Have your chicken stock ready to pour.
- Set your small stockpot on the stove. Melt the butter on medium-low heat. Add the shallot, stir and allow to cook until soft, approximately 3-5 minutes.
- Once the onions are soft, add the pepper, carrot and raw corn to the pot. Stir. Cook for about 3 minutes. We are looking to put a quick crisp in the butter, not cook the veggies through. Add the flour, salt and curry powder. Stir again and allow to cook (still in medium-low heat) for 1-2 minutes, to cook the raw flavor out of the flour and blooming the curry powder.
- With your whisk or fork at the ready, add the chicken stock to the pot and stir to incorporate the stock. Add the potatoes, then bring the pot to a boil. Stir again while it comes to a boil, scraping the bottom of the pan to make sure the potato and flour doesn’t stick. Once the soup is boiling, you can stop stirring. Low boil for 15-20 minutes, depending on the size of the chopped potatoes.
- Once the potatoes are tender, use the potato masher and do a quick mash of a third of the potatoes right there in the pot.
- Temper the heavy cream (add a spoon or three of hot stock to the cream and stir while adding). Add the ham and tempered heavy cream to the stockpot. Stir. Turn down heat back to Medium-Low, cook the finished soup for five more minutes. Add black pepper.
- Taste it. If it needs salt, add salt. Ham is so variable with salt content, you won’t know how much more salt you’ll need, if any, until the ham distributes its flavor to the pot. Serve soup warm, garnish with fresh parsley. You can also top with bacon or croutons. Even your favorite cheese.
Bon Appetit!
