Holiday Ham Chowder Recipe

Holiday Ham Chowder Recipe
Holiday dinners often include ham, and there always seems to be leftovers. Since it’s often cold weather, soup is a great way to use up that ham. Holiday Ham Chowder is perfect for a tree-trimming party or fun lunch, since it contains red and green peppers, which taste good, but also make it look festive. There are plenty of potatoes, too, to make it filling and hearty.
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This soup is quick to make, especially since it is made creamy with Basic Cream Soup Mix, which should be on the pantry shelf of anyone who is busy, since it saves so much time. You’ll find yourself making this soup over and over, even after the holidays end.

12 Servings

1 tablespoon butter
1 small onion, chopped
1 red bell pepper, diced
1 green bell pepper, diced

12 cups water
6 ham bouillon cubes, or substitute pork or chicken
2 pounds potatoes, pared and cut into 1/2" dice
1 pound diced ham

1 1/2 cups Basic Cream Soup Mix

  1. Melt the butter over medium heat in a large soup pot or Dutch oven.
  2. Add the onions and stir until softened.
  3. Stir in the red and green peppers; add the water and bouillon cubes and bring to a boil.
  4. Add the potatoes and ham, bring to a boil, and turn down to a simmer; simmer 15-20 minutes or until the potatoes are tender.
  5. Whisk in the cream soup mix; continue whisking until the cream soup mix is dissolved.
  6. Bring the mixture to a boil, then simmer 5-10 minutes until the flavors are blended.
  7. Taste for seasoning and add salt and pepper if necessary.

Amount Per Serving
Calories 231 Calories from Fat 72
Percent Total Calories From: Fat 31% Protein 21% Carb. 48%

Nutrient Amount per Serving
Total Fat 8 g
Saturated Fat 4 g
Cholesterol 31 mg
Sodium 1128 mg
Total Carbohydrate 27 g
Dietary Fiber 1 g
Sugars 0 g
Protein 12 g

Vitamin A 9% Vitamin C 59% Calcium 0% Iron 8




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Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.