Description
Creamy ham and potato soup is hearty, filling, and so flavourful. This warm and cozy one pot meal is the easiest weeknight meal to make in just 25 minutes.
Ingredients
- 4 strips of bacon
- 1/2 cup onion, finely chopped
- 4 medium potatoes, peeled and diced (about 3 cups)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth (or 2 tablespoons chicken bouillon powder + 4 cups water)
- 1 + 1/2 cups cooked ham, cut into 1/2-inch cubes
- 1 cup frozen corn
- 1/2 cup heavy cream
- 1/2 teaspoon ground black pepper
- salt (to taste)
- 1 teaspoon fresh parsley, finely chopped
Instructions
- Sauté bacon in a large stockpot or Dutch oven over medium high heat (no cooking oil needed) until crisp, about 3-4 minutes. Set the bacon aside on a plate.
- Add onion and potatoes and sauté for 1-2 minutes until fragrant. Stir in flour and mix well to combine until flour is fully incorporated. Stir in chicken broth and mix until the soup is smooth and uniform. Bring the soup to a boil over medium high heat. Cover and let it continue to boil for 10-15 minutes until potatoes are fork tender (if you can easily insert a fork into the potatoes, then it is fork tender).
- Mash half of the potatoes in the pot with a potato masher or blend with a handheld immersion blender. Mashing the potatoes help thicken the soup.
- Stir in ham, corn, heavy cream and black pepper. Let the soup simmer over medium heat and whisk occasionally until thickened to a desired consistency, about 5 minutes. If the chowder gets too thick, add a little bit more water to dilute it. Add salt, to taste (I did not need to add any because the cooked ham and chicken broth contains sufficient sodium).
- Serve warm in a bowl and top with crispy bacon and fresh parsley.
Notes
How to store: Store creamy ham and potato soup in the pot (covered with the lid) or transfer to an airtight container, and store in the refrigerator for up to 3-4 days.
How to freeze: Allow the soup to cool to room temperature, then transfer it to into an airtight container or freezer bag and freeze in the freezer for up to 3 months. To serve, thaw it overnight in the refrigerator or for a few hours at room temperature on the kitchen counter.
How to reheat: Reheat on the stove over medium heat for a few minutes until warmed through and serve with garnish on top. If the soup has thickened too much, just add a little water to thin it out to your desired consistency.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American