Rating: 4.5 stars
186 Ratings
  • 5 star values: 123
  • 4 star values: 43
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3

I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.

Recipe Summary

prep:
40 mins
cook:
40 mins
total:
1 hr 20 mins
Servings:
15
Yield:
15 servings
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.

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  • In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.

  • Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Nutrition Facts

438 calories; protein 19.1g; carbohydrates 35.8g; fat 24.8g; cholesterol 75.9mg; sodium 1351.1mg. Full Nutrition
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