27 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 2 star values: 1
  • 3 star values: 1

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.

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  • Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.

  • Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts

230 calories; 9.5 g total fat; 36 mg cholesterol; 616 mg sodium. 25.9 g carbohydrates; 11.3 g protein; Full Nutrition


Reviews (22)

Read All Reviews

Most helpful positive review

Rating: 5 stars
03/10/2010
This was excellent. I only used white onion because Vidalia are not in season now I didn't have the chicken bouillon so used about 1/2 of the 3 cups milk and 1-1/2 cups chicken broth. I also sauteed a little celery along with the onion.
(10)

Most helpful critical review

Rating: 2 stars
01/21/2011
I had to triple the recipe to get about 4 quarts for my family. Original would not have been enough. I added sour cream salt and more pepper. Even with those extras it's a little bland and I need a substitute for the flour. I don't like the flour aftertaste. If I use again I will be modifying more. Just too bland.
(3)
27 Ratings
  • 5 star values: 19
  • 4 star values: 6
  • 2 star values: 1
  • 3 star values: 1
Rating: 5 stars
03/10/2010
This was excellent. I only used white onion because Vidalia are not in season now I didn't have the chicken bouillon so used about 1/2 of the 3 cups milk and 1-1/2 cups chicken broth. I also sauteed a little celery along with the onion.
(10)
Rating: 5 stars
10/28/2009
Ive made this recipe before. Its great folks and don't change a thing except maybe your seasoning preference. Serve with some steaming hot rolls with real butter (butter is more healthy) and you have a cold weathers night winner.
(10)
Rating: 5 stars
01/27/2011
I wish I could give this 4.5 stars. While it was very good I feel like something essential was missing. I added some celery that I cooked with the onion and also some garlic. I think next time I make this I'll take the suggestion of another reviewer and stir in some cheese at the end. Thanks for the recipe Kristin. My husband really loved this and I loved how simple it was to prepare.
(8)
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Rating: 5 stars
01/12/2011
Very tasty! I made a half a batch for lunch for my husband and I as I was looking to use up leftovers not create more. But I sure wish I'd made a whole batch because now I want some for dinner too. I made it mostly as stated except added some celery and garlic with the onion a little extra milk (about 1/8 cup) and about 1/2 cup of water when I put the ham and veggies (broccoli cauliflower & carrots) in as I like my soup just a bit thinner. I also stirred in 2 handfulls of shredded cheddar cheese at the end. Toasted up a little sourdough for the dipping Mmmm good!
(5)
Rating: 5 stars
12/04/2009
I changed it just a little for my husband who had a tumor removed from his stomach and is on a liquid diet for a least two weeks I cooked the potatoes and then pureed them with the milk I did not use the flour since the puree thickened it. and I did not add the vegetables
(4)
Rating: 4 stars
02/10/2011
Great! I did as it said but I didn't have a fresh onion so I used dried. Also I used a whole bag of frozen vegetables but I should have only used half. Would maybe add another potato. Grated garlic and cheese made this incredible. It turned out wonderful! Thank you for sharing!
(3)
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Rating: 2 stars
01/21/2011
I had to triple the recipe to get about 4 quarts for my family. Original would not have been enough. I added sour cream salt and more pepper. Even with those extras it's a little bland and I need a substitute for the flour. I don't like the flour aftertaste. If I use again I will be modifying more. Just too bland.
(3)
Rating: 5 stars
08/13/2013
Ive made this monthly and its always great as directed or with mods.. I usually make it with powdered milk a bit more butter and pepper and I follow the directions on my chicken base.. Ive used canned ham baked ham smoked ham and left over boiled ham from ham n beans. It all works good. Ive used sage instead of thyme and its great too. I always add garlic.. Its a great ham chowder. We love it.
(3)
Rating: 5 stars
04/25/2011
I made this chowder following the recipe exactly. I used leftover ham from Easter half a bag of frozen carrots and a can of corn and served it with a loaf of homemade bread and butter. Both my husband and I really enjoyed it and I can't wait to have more! I wouldn't change a thing!
(3)