“Souper” Ham and Potato Chowder

We celebrated Super Bowl Sunday in our household with plenty of munchies and a “Souper” Bowl dinner – Ham and Potato Chowder and crusty New French Bakery bread. The boys got to choose between soup or cereal. Can you guess what they picked? They opted for Cheerios. No shocker there.


Although, since it was a special event, the Hubs let each of them pick a snack from the grocery store. The Oldest picked a can of BBQ Pringles, and the Youngest picked a bag of Munchies (you know…the Cheetos, Doritos, Sun Chips, and pretzel snack mix). We even let them have a Sierra Mist…a rare treat in our house…so rare that the Youngest crinkled his nose when he tried it and said it tastes “spicy”. He didn’t drink more than a few sips the whole night. Meanwhile, the Oldest downed his in about 10 seconds. So it was Cheerios, apple slices, and snacks for the kids, which left plenty of soup for the adults at our “Souper” Bowl party.

This recipe makes about 8 servings. I like to think of it as more of a chowder than a soup because the roux thickens it up to a nice stick-to-the-spoon consistency. The leftovers are even tastier…if you actually have any left. One word of advice though…stir a bit of milk in before reheating the soup, as the leftover chowder is a bit too thick after refrigeration. I haven’t tried freezing this recipe yet, but leave a comment if you have had any luck with freezing and reheating chowders. I have a seafood chowder recipe that freezes well…which reminds me…I probably should dig that one out and whip up a batch soon! I’ll be sure to share the recipe when I do make it…it’s a keeper.

“SOUPER” HAM AND POTATO CHOWDER

1 cup diced ham
4 cups peeled and diced potatoes
1 can chicken broth
2 cups milk
4 Tablespoons butter
4 Tablespoons flour
2 cloves garlic
1/2 cup sliced carrots
1/2 diced onion
1 cup corn
1 1/2 cups water

Toss potatoes, carrots, onions, ham, chicken broth, and water in a stockpot. Press garlic into pot. Season with a bit of salt and pepper to your preference. Bring to a boil. Reduce heat to medium and cook for 20 minutes. In a medium saucepan, melt butter over medium heat. Whisk in flour. Slowly add milk, whisking continuously. Simmer for 5 minutes until slightly thickened. Add corn to stockpot. Then, add contents of saucepan to the stockpot. Stir and serve immediately.

The Oldest and Youngest watching the big game.

Your Turn: What did you serve during the Super Bowl? Any flops or keepers? Leave a comment and share your “super” successes and failures.

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