Ham Bone Chowder… wow. What a name, right? You can’t judge a book by it’s cover and you cannot judge this soup by it’s name! I’m just really not super creative with recipe names ;).
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[ultimate-recipe-jump]
This chowder is one of our family’s TOP soup recipes. Everyone absolutely raves every single time I make it- even a double batch does not last long around here.
I absolutely love my 7 quart dutch oven for huge double batches of this chowder!
With Easter coming up, this is a great recipe to use that leftover ham bone (and maybe even some leftover ham!). If I am not planning on making the soup within a week of cooking a ham, I put the ham bone in the freezer for another time.
If you would like to avoid the flour/butter/milk roux to thicken the soup, after boiling take some of the cooked potatoes out and place in a blender. Blend until smooth and add it back to the soup, it won’t be as thick as normal but it will provide the creamy texture without the added calories. This is especially helpful for those with food restrictions.
This chowder is even more delicious with crackers (good ol’ saltines… yum) or some crusty bread!
Be sure to PIN this recipe for future use! You will not want to misplace this one :).
Ham Bone Chowder
Ingredients
- 1 ham bone w/visible meat
- 1 medium onion diced
- 8 cups water
- 1 stalk celery or 1/2 tsp celery seed
- 1/2 tsp white pepper
- 1/2 tsp black pepper
- 5 medium potatoes washed, peeled, and diced
- 1-2 cups cooked corn kernels fresh or frozen
- 1/2 cup butter
- 1/2 cup flour
- 2 cups half-and-half or whole milk
Instructions
- Place first 6 ingredients in large pot or Dutch oven, bring to boil over medium head and simmer 30 minutes or until meat easily comes off bone.
- Shred ham from the bone, discard any fat, return meat to the pot.
- Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender. (Also add any other desired vegetables- see notes)
- While potatoes are cooking, in a medium saucepan, melt butter over medium heat. Add flour, stirring until well incorporated. Cook for 1-2 minutes. Slowly add half-and-half or milk, stirring constantly, do not scorch. Once it thickly coats spoon, remove from heat.
- When potatoes are tender, stir sauce into soup over medium heat. Let simmer until chowder reaches desired consistency. Add corn. Add seasonings to taste. (I usually only have to add a bit of salt, if anything).
Notes
Thank you for stopping by the homestead!
Until next time,
Melissa
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