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Potato Ham Chowder


  • 3 Slices, cooked and chopped Bacon

  • 1-2 Cups Leftover Ham, diced

  • 2 Cups, diced Idaho Potatoes

  • 3 1/2 Cups 2% Milk

  • 2 tbsp All-Purpose Flour

  • 1/2 Bag Frozen Corn

  • 1/2 cup diced Carrots

  • 1 Tbsp Dried Parsley

  • 1 diced Yellow Onions

  • 3 Cloves, minced Garlic

  • 4 Tbsp Home Churned Unsalted Butter

  • Salt and Pepper To Taste


  • Heat a large skillet over medium high heat. Add bacon and cook until crispy. Set on a paper towel lined plate. Set aside to cool.

  • Heat a large pot on medium heat. Melt butter and add chopped garlic, onions, and corn. Cook until onions become translucent. Approximately 3-4 minutes.

  • Stir in flour and cook until lightly browned.

  • Gradually stir in milk. Whisk constantly until chowder thickens.

  • Peel and dice potatoes.

  • Add in potatoes to chowder. Let simmer until potatoes are tender ? about 10-15 minutes.

  • Stir in ham.

  • Stir in parsley. Salt and pepper to taste.

  • If soup is too thick add in more milk until you reach desired consistency.

  • Serve warm and topped with bacon.

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