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Ham and Vegetable Chowder

NotesWhole Wheat Yogurt Rolls

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Leave skin on potato for added fiber.
  • For a vegetarian soup, substitute vegetable broth for the chicken broth and beans for the ham.

Ingredients

1 Tablespoon
vegetable oil
1
small onion, chopped
1⁄2
head cabbage, chopped (about 6 cups)
1
large potato, peeled and diced
2 cans
(14.5 ounces each) low-sodium chicken broth (see notes)
2 cans
(15 ounces each) cream-style corn
1 cup
chopped lean ham (8% fat)
1⁄2 teaspoon
pepper
1⁄2 cup
grated cheddar cheese

Directions

  1. Heat oil in 4 quart (or larger) saucepan. Saute onion, cabbage, and potato over medium heat, stirring often, until soft, about 10 minutes.
  2. Add chicken broth, corn, ham, and pepper.
  3. Cover and simmer until potato is tender, about 10 minutes
  4. Serve hot, sprinkled with cheese.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Leave skin on potato for added fiber.
  • For a vegetarian soup, substitute vegetable broth for the chicken broth and beans for the ham.
Photo of Ham and Vegetable Chowder
Prep time: 15 minutes
Cooking time: 20 minutes
Makes: 10 cups
Nutrition Facts: View Label
Last updated: 09/20/18

5 Comments for "Ham and Vegetable Chowder"

Submitted by Killer Tomato on Mon, 10/20/2014 - 13:34

Additional comment:  My adult class prepared this recipe for a potluck involving the class members, and their families.  We used the tasty, "Black Forest Ham" in the recipe (it is encased in a black colored, edible skin).  The little kids between ages 4-7 WOULD NOT eat the ham in the chowder because the skin was black!  There was a little pile of the dark colored ham "skin" on every mom's napkin that night. 

Submitted by Killer Tomato on Thu, 10/09/2014 - 13:39

This was really easy to prepare.  For an inexperienced chef, (my 17 year old son) it really did only take about 15 minutes of prep time! It made a lot of soup, so I plan on freezing some for those nights I just don't want to cook. It's quite good, even if you're not a big cabbage fan.

Submitted by JMA1445 on Fri, 04/19/2013 - 10:12

This recipe is really good and actually very quick to make.  I like the cabbage and corn with ham.  But, I would probably make a 1/2 recipe next time.  It's great on a cold rainy day like today!

Submitted by lucym on Wed, 09/05/2012 - 10:37

Very good! It makes a HUUUUUGE vat of it.

Submitted by Abby on Mon, 09/17/2012 - 13:00

We are glad you enjoyed it! If you have too many leftovers, try freezing them in freezer-safe plastic bags or containers.

-Food Hero Team

OSU Extension Service
Family & Community Health
Oregon State University
106 Ballard Hall
Corvallis, OR 97331
Phone: 541.737.1017

email: Food.Hero@oregonstate.edu

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