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Potato and Ham Chowder

January 14, 2015

There’s only a few short weeks here in Florida to enjoy rich, thick and creamy soups and chowders so I do try to take advantage of them. However, the weather people usually don’t cooperate. I relish a chilly spell for this special soup.


Potato and Ham Chowder


  • 4 Slices Bacon (diced) (reserve bacon for garnish)
  • 1 Medium Onion (chopped finely)
  • 2 Stalks Celery (sliced finely)
  • 3/4 lb. Ham (cut in bite size pieces)
  • 3 C. Chicken Stock (or water)
  • 4 Potatoes (cut in bite size pieces)
  • 1 Can Sweet Corn (14 3/4 oz.)
  • 1 C. Half and Half (or substitute with Heavy Cream or Milk)
  • Salt and White Pepper (I prefer white pepper in chowders)
  • 1/2 C. Shredded Cheddar Cheese (for garnish


  1. Cook bacon (set aside for garnishing soup; use the bacon fat to saute)
  2. Add onions and celery and cook on medium heat in the bacon fat about 5-7 minutes
  3. Add the ham and heat thoroughly
  4. Add stock and potatoes  and cook approximately 10-15 minutes (until potatoes are fork tender)
  5. Add corn and heat thoroughly
  6. Add half  and half and seasonings and simmer 30 minutes (do not boil)
  7. Serve in warmed bowls and garnish with shredded cheddar cheese and bacon bits






Serves: 6

Recipe adapted from Fannie Farmer Cookbook


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