Ham and Vegetable Chowder
Notes
Recipe Notes
- Broth can be homemade, 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
½ 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)
½ teaspoon pepper
½ cup grated cheddar cheese
Directions
- Wash hands with soap and water.
- Heat oil in a 4-quart (or larger) saucepan. Sauté onion, cabbage and potato over medium heat until soft, about 10 minutes. Stir the vegetables often while they cook.
- Add chicken broth, corn, ham and pepper.
- Cover and simmer until potato is tender, about 10 minutes.
- Serve hot, sprinkled with cheese.
- Refrigerate leftovers within 2 hours.
Notes
-
Broth can be homemade, 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.
Comment
Very good! It makes a HUUUUUGE vat of it.
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
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!
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.
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.
We have been making this in our family cooking classes and it has been very popular. I think that compared to other chowders, it has more flavor and texture.