Possibly my favorite soup in the whole world. Because it’s creamy. Why does creamy have to be bad? It’s unfair. I don’t make this soup often because of this reason. It’s not particularly UNHEALTHY, but it’s not my go to under 200 calorie per serving soup. So this recipe generally sits there, taunting me until Kevin decides to smoke a ham and then my taste buds immediately are conditioned to get excited for….THE SMOKED HAM CHOWDER SOUP! FINALLY!
This recipe is adapted from my sister Lisa’s original recipe. My oldest sister Lisa is a great cook. Whenever we visit her in Iowa, I always know I will be coming home with some new ideas of things to try. She’s a freezing queen – and I’ve taken more than a few ideas from her in that regard. This recipe is from her Church’s cookbook. If your church has a cookbook, or you have access to other people’s church’s cookbook – GET THEM. The best recipes are in there. We took this recipe, added the smoked ham element and now, in our eyes, it’s perfection.
Smoked Ham Chowder Soup
- 2 cups of chopped leftover smoked ham
- 1 cup skinned cubed Russet Potatoes
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 cup chopped onions
- 4 tbs butter
- 4 tbs flour
- 2 cups milk
- 1-1/2 cups of cheddar cheese
- 2 cups water
- 1 can of creamed corn
- Salt & pepper to taste
- In a large sauce pot, melt the butter and add in potatoes, carrots, onion and celery. Let the vegetables sweat on a medium heat. Cook for 20 minutes. Add flour, and mix thoroughly.
- Turn your burner to low, and add the milk, water and ham and let simmer.
- Add creamed corn and cheddar cheese. Let the soup come to a slow boil.
- Serve immediately.