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.

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Ingredients

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

438.3 calories; 19.1 g protein; 35.8 g carbohydrates; 75.9 mg cholesterol; 1351.1 mg sodium. Full Nutrition

Reviews (149)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/16/2013
I changed the cooking order. Browned the bacon in the soup pot (Only one pound). Removed bacon and added a couple Tablespoons of butter. Cooked the onion and leeks till soft, added the carrots, 2 chopped celery stalks and cooked for about ten minutes. Added about a third of a cup of flour to make a roux, let cook for about a minute, stirring constantly. Added the chicken broth, and ham. Brought to a simmer. Added about a 1 1/2 tsp dried crushed rosemary and about 1 1/2 tsp dried thyme. Let simmer for about 15 minutes while I diced the potatoes. Added potatoes and let simmer for about 1/2 hour. Used a potato masher in the pot to mash some of the potatoes to bring it to the consistency I was looking for. Added one cup of cream. Served garnished with chopped scallions and cheddar cheese, fresh ground pepper, along with hot sourdough bread and a nice red wine. This was fabulous!! Such a big pot, great for planned overs!! Timing note: Preparation took me an hour and a half. Lots of peeling and chopping, but it was well worth it. I did add another 2 Cups of Chicken broth towards the end. I think next time I might add a cup or 2 of frozen peas towards the end of the cooking time for a little color. Read More
(46)

Most helpful critical review

Rating: 2 stars
04/09/2006
This recipe called for way too much rosemary. When I made it I halfed it and it still tasted too strong. The rest of the ingredients went fine together. Maybe using a 1/4 of the amount of rosemary would make it more desireable. Read More
(32)
186 Ratings
  • 5 star values: 123
  • 4 star values: 43
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 3
Rating: 5 stars
02/16/2013
I changed the cooking order. Browned the bacon in the soup pot (Only one pound). Removed bacon and added a couple Tablespoons of butter. Cooked the onion and leeks till soft, added the carrots, 2 chopped celery stalks and cooked for about ten minutes. Added about a third of a cup of flour to make a roux, let cook for about a minute, stirring constantly. Added the chicken broth, and ham. Brought to a simmer. Added about a 1 1/2 tsp dried crushed rosemary and about 1 1/2 tsp dried thyme. Let simmer for about 15 minutes while I diced the potatoes. Added potatoes and let simmer for about 1/2 hour. Used a potato masher in the pot to mash some of the potatoes to bring it to the consistency I was looking for. Added one cup of cream. Served garnished with chopped scallions and cheddar cheese, fresh ground pepper, along with hot sourdough bread and a nice red wine. This was fabulous!! Such a big pot, great for planned overs!! Timing note: Preparation took me an hour and a half. Lots of peeling and chopping, but it was well worth it. I did add another 2 Cups of Chicken broth towards the end. I think next time I might add a cup or 2 of frozen peas towards the end of the cooking time for a little color. Read More
(46)
Rating: 5 stars
12/28/2006
This was great! I was browsing for a recipe for my leftover Christmas ham, and I just happened to have all the other ingredients on hand (even a leek!) The only thing I modified (besides using a little less of most of the veggies and bacon than the recipe called for, but only because I didn't have on hand as much as the recipe called for) was to follow the other's advice for cutting down on the rosemary. I use crushed rosemary, and two teaspoons was plenty...still had the flavor, but it wasn't overpowering at all. I had enough to feed five of us tonight, and froze the other half for another cold night when I don't have time to cook. This is a keeper! Read More
(39)
Rating: 2 stars
04/09/2006
This recipe called for way too much rosemary. When I made it I halfed it and it still tasted too strong. The rest of the ingredients went fine together. Maybe using a 1/4 of the amount of rosemary would make it more desireable. Read More
(32)
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Rating: 5 stars
02/06/2006
This is one tasty chowder! I used 1% milk and thickened to my liking with potato flakes after being refrigerated for 1 day so that I could skim the excess hardened fat. I added some dried parsley just to add a touch of green to the dish. This tastes so good after the flavors fully meld after a day or so that it will be a great meal to make on the weekend and enjoy on a busy work night! Read More
(28)
Rating: 5 stars
11/28/2005
This recipe is awesome! Easy to make aromatic flavorful and better the second day than the first! I shredded the carrots instead of dicing them and they really added color all through the dish. Only thing missing was some fresh ground pepper which was easy to fix. I will certainly be making this again it was a hit with my whole family. Sprinkle a little bacon and chredded cheddar on top and YUM! Read More
(17)
Rating: 5 stars
11/28/2006
Best soup I have ever made! I wouldn't change a thing. If you like full flavor then this soup is for you... I did freeze some of it because it does make a lot. It turned out just as good after it was frozen. Read More
(12)
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Rating: 5 stars
12/28/2006
This was a fabulous recipe and I was able to use my beautiful new red Le Creuset dutch oven too that I received for Christmas! Leftover Christmas ham was perfect I used a honey baked ham instead of the country ham and added leftover mashed potatoes with the heavy cream for more of a creamy kick. My boyfriend and I will be freezing the bulk of it to enjoy in the coming months. Wonderful recipe and a fabulous way to use those Christmas leftovers. Read More
(12)
Rating: 5 stars
10/10/2005
This is a very tasty and hardy soup! The smokiness of the bacon and ham was complemented well by the rosemary. I was concerned that the amount of leek and onions may be overpowering but they balanced the soup nicely with their sweetness. Excellent use of leftover ham. Thanks for sharing! Read More
(11)
Rating: 5 stars
01/02/2012
Delicious delicious delicious. Ok so I'm giving it 5 stars even with a change. However the only change I made was to the rosemary. I used fresh about 2 tsp and it was great. I enjoy the taste and smell of rosemary. Some don't like it too strong. Use some of your sense and use to the strength you prefer. I might even use more next time. This recipe makes enough to freeze some or to serve to a large party. This chowder was so very delicious and rich not a light soup. I will use this recipe over and over. I thought it had a nice velvety thickness though it was a little thinner than chowder. If I wanted to thicken I'd try mashed potatoes or a little flour. It's great the next day the leeks/onions seem like a lot but they work beautifully. I also used my homemade turkey stock as a base. I'm passing this one along. Read More
(11)