Nicely Spiced Ham Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 slices bacon1 cup chopped onion1 cup chopped carrot1/2 cup chopped celery 3 1/2 cup chopped potato2 T bottled minced garlic1 t dried basil1 t dried parsley1 t dried thyme1 T chicken bouillon or granules1/2 T hot sauce, or to taste1 8 oz package chopped ham3 1/2 cups water4 T butter4-6 T flour2 cups 2% milkOptional garnishes (not included in nutrition info): oyster crackers, shredded cheese, sour cream, chopped green onions
Makes 6 roughly 1 1/2 cup servings.
1. Cook bacon on low to medium heat.
2. Chop onions, carrots, celery, potatoes.
3. Drain bacon on paper towel, reserve for other use or use as garnish. Drain all but a light coating of bacon grease from the pan.
4. Cook chopped vegetables in bacon greased pan until they begin to soften (5-8 min). Add the herbs and garlic, cook a few minutes more.
5. Add the water, bouillon, and ham. Bring to a boil, then simmer 8-10 min.
6. While the soup is simmering make the roux. Melt the butter in the pan, then whisk in the flour until the roux goes from being liquid to almost "solid". Cook 3-4 min., stirring often. Slowly pour in the milk, stirring often. Bring to a boil, then let simmer 4-6 min. until thick (like heavily whipped cream).
7. Stir roux into vegetable mixture in increments until desired thickness is achieved. Simmer a few min. more, then serve with desired garnishes.
Number of Servings: 6
Recipe submitted by SparkPeople user BROKENROOTS.
1. Cook bacon on low to medium heat.
2. Chop onions, carrots, celery, potatoes.
3. Drain bacon on paper towel, reserve for other use or use as garnish. Drain all but a light coating of bacon grease from the pan.
4. Cook chopped vegetables in bacon greased pan until they begin to soften (5-8 min). Add the herbs and garlic, cook a few minutes more.
5. Add the water, bouillon, and ham. Bring to a boil, then simmer 8-10 min.
6. While the soup is simmering make the roux. Melt the butter in the pan, then whisk in the flour until the roux goes from being liquid to almost "solid". Cook 3-4 min., stirring often. Slowly pour in the milk, stirring often. Bring to a boil, then let simmer 4-6 min. until thick (like heavily whipped cream).
7. Stir roux into vegetable mixture in increments until desired thickness is achieved. Simmer a few min. more, then serve with desired garnishes.
Number of Servings: 6
Recipe submitted by SparkPeople user BROKENROOTS.
Nutritional Info Amount Per Serving
- Calories: 303.0
- Total Fat: 13.0 g
- Cholesterol: 47.7 mg
- Sodium: 670.2 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 2.6 g
- Protein: 14.1 g
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