Best Ham Potato Rutabaga Chowder Recipes

CHEESY HAM CHOWDER

Cheesy Ham Chowder image

My five children all agree that this soothing recipe is wonderful. The soup is full of potatoes, carrots and ham. The best part is that I can get it on the table in only a half hour of hands-on time. -Jennifer Trenhaile, Emerson, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Time 1h

Yield 10 servings.

Number Of Ingredients 12

Ingredients

10 bacon strips, diced
1 large onion, chopped
1 cup diced carrots
3 tablespoons all-purpose flour
3 cups whole milk
1-1/2 cups water
2-1/2 cups cubed potatoes
1 can (15-1/4 ounces) whole kernel corn, drained
2 teaspoons chicken bouillon granules
Pepper to taste
3 cups shredded cheddar cheese
2 cups cubed fully cooked ham

Steps:

In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Nutrition Facts : Calories 418 calories, Fat 28g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1056mg sodium, Carbohydrate 21g carbohydrate (8g sugars, Fiber 2g fiber), Protein 19g protein.

POTATO HAM CHOWDER

Potato Ham Chowder image

Make and share this Potato Ham Chowder recipe from Food.com.

Provided by lets.eat

Categories Chowders

Time 47m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup cubed ham
1/4 cup onion, chopped
2 tablespoons celery, chopped
1 tablespoon butter
1 cup chicken broth
1 cup peeled potato, cubed
4 teaspoons all-purpose flour
1 1/3 cups milk
1/4 teaspoon dill weed
1/8 teaspoon black pepper

Steps:

In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is slightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
In a small bowl, combine flour and milk until smooth; stir into the chowder. Add the dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

Nutrition Facts : Calories 337.1, Fat 15.5, SaturatedFat 8.6, Cholesterol 65.3, Sodium 1309.3, Carbohydrate 27.3, Fiber 2.2, Sugar 1.9, Protein 21.8