This creamy ham and potato chowder was born from leftovers, pantry staples and a desire to still be in my soup era, so honestly, the trifecta!
The leftovers in question? Ham. Over the holidays I made a small ham and we still had…leftover ham! So soup was born! It was so good that I was like, do I have to make a whole ham every time I want this soup? The answer is no becasuse you can buy 8oz of thick cut ham at your grocery store!
I dice this up and added cubed red potatoes, homemade chicken stock, white wine (to degalze!) and finished it with sharp cheddar cheese. My friends, you are just simply not ready for the flavor payoff on this dish!
I need you to make this and then come back here and tell me all about it!
PrintCreamy Ham and Potato Chowder
- Yield: 5-6 1x
Ingredients
- 8 oz thick-cut ham, diced
- 1 Tbsp olive oil
- 3 Tbsp butter
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 tsp paprika
- 2 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 1/2 cup dry white wine
- 2 Tbsp flour
- 1 tsp soy sauce
- 1 tsp hot sauce
- 2 tsp Dijon mustard
- 5 cups chicken stock
- 1/2 cup heavy cream
- 1 lbs red potatoes, cubed
- 2 cups spinach, chopped
- 1 cup sharp cheddar cheese, shredded
Optional for Serving
- Green onions, sliced
- Crusty baguette
Instructions
Sear the Ham (The Flavor Base):
In a large Dutch oven or heavy-bottomed pot, heat 1 Tbsp olive oil over medium-high heat. Add the diced ham and sauté until the edges are browned and slightly crisp (about 5 minutes). Remove the ham with a slotted spoon and set aside.
Sauté the Aromatics:
Lower the heat to medium and add 3 Tbsp of butter. Once melted, add in the diced onion and cook until translucent (4-5 minutes). Add the garlic, Italian seasoning, paprika, salt, and pepper. Stir until the garlic become fragrant, about 30-60 seconds.
Deglaze for Flavor:
Slowly pour in 1/2 cup dry white wine, using a wooden spoon to scrape up all those delicious brown bits (fond) from the bottom of the pot. Let the wine simmer and reduce by half, about 3 minutes.
Create the Roux:
Sprinkle the flour over the onions and white wine mixture and stir constantly for 1-2 minutes. You want to cook out the “raw” flour taste until the mixture looks like a thick, golden paste.
Bring in the Umami:
Slowly whisk in the chicken stock, one cup at a time, ensuring the flour incorporates smoothly without lumps. Stir in the “Umami Trio”: 1 tsp soy sauce, 1 tsp hot sauce, and 2 tsp Dijon mustard.
The Simmer:
Add the cubed red potatoes. Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for 15-20 minutes or until the potatoes are fork-tender.
The Finish:
Stir in the heavy cream and the cooked ham. Add the fresh spinach and stir until just wilted. Turn off the heat and slowly fold in (fold it in, David!) the shredded sharp cheddar cheese until melted and silky.
To Serve:
Ladle into bowls and top with a generous sprinkle of sliced green onions and an extra crack of black pepper.
This soup is amazing! Easy and so delicious!
I made this chowder for dinner tonight. It was a hit!!!
We loved this soup so much. Will for sure be making it again!