Nicely Spiced Ham Chowder
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Nicely Spiced Ham Chowder calories by ingredient
Number of Servings: 6
Ingredients
-
3 slices bacon
1 cup chopped onion
1 cup chopped carrot
1/2 cup chopped celery
3 1/2 cup chopped potato
2 T bottled minced garlic
1 t dried basil
1 t dried parsley
1 t dried thyme
1 T chicken bouillon or granules
1/2 T hot sauce, or to taste
1 8 oz package chopped ham
3 1/2 cups water
4 T butter
4-6 T flour
2 cups 2% milk
Optional garnishes (not included in nutrition info): oyster crackers, shredded cheese, sour cream, chopped green onions
Directions
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.