Posted in Soups

Ham, Broccoli, and Potato Chowder

I got this recipe off the internet. I have made a few changes to this recipe.  I use olive oil to saute the onions in instead of butter.  I also changed the thyme that the recipe called for to sage.

1/2 pound ham, cubed

1/4 cup butter

2 cups milk

3 cloves garlic, minced

1 large onion

32 oz. chicken broth

pinch of sage

1 bay leaf

1/4 teaspoon onion powder and garlic powder

3 Tablespoons flour

1/4 teaspoon pepper

1/2 cup sour cream

1/4 pound cheddar cheese, grated

2 large potatoes, peeled and cubed

1 package corn, thawed

1 package broccoli, thawed

pinch of salt to taste

In a large soup pot, melt 2 Tablespoons of butter.  Saute onion until light brown and translucent; add ham cubes.  Stir over medium heat for several minutes.  Add garlic and saute for another minute or two.  Add a pinch of sage and then stir in the chicken broth.  Add potatoes and bay leaf.  Bring to a boil and reduce heat to a simmer.  While stirring with a whisk, sprinkle in flour, stirring until smooth.  Add garlic and onion powder.  Simmer for 15 minutes.  Stir in broccoli and corn.  Continue to cook over medium heat until all vegetables are tender.  Combine sour cream and milk.  Add to soup and simmer until heated through.  Add cheese and remaining butter (if desired) and simmer, stirring until cheese has melted.  Season with salt and pepper to taste.


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