Rating: 4.5 stars
29 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • 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; protein 11.3g; carbohydrates 25.9g; fat 9.5g; cholesterol 35.6mg; sodium 616.2mg. Full Nutrition
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