Ham and Potato Chowder

During these cold winter months there is nothing more comforting than a big bowl of warm chowder. I like to make big batches and freeze them for nights when I just don’t feel like cooking. This is a variation of the classic corn and potato chowder but I put wild rice and big pieces of ham in it to make it extra delicious!

Christa Johnston

Author: Christa Johnston

Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!



Ingredients


Instructions

In a dutch oven over medium heat sauté the onion and garlic in the butter. Season with some salt and pepper and cook about 5 minutes or until onions are translucent. Then add the flour and mix to form a paste. Cook for 1-2 minutes to get the “raw flour” flavor out and then add in the chicken broth 1 cup at a time gradually and stirring well. Bring to a boil and add the potatoes, carrots, thyme, bay leaf and nutmeg and bring to a boil. Reduce heat cover and simmer for 30 minutes or until the vegetables are tender. Then add in the wild rice, ham, corn and half and half and allow that to warm about 5 minutes. Remove the bay leaf before serving.


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Recipe Type

Course Type

  • Soup

Skill Level

  • Beginner