Tag Archives: ham

“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.


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.

A new culinary adventure…

What better way to start than with soothing comfort food.  Warm, creamy, rich comfort food.  Meat and potatoes.  The meals mom always made on chilly winter days.  Grab a blanket, your fuzzy slippers, and a mug of steaming hot chocolate…go ahead…throw in an extra handful of mini marshmallows.

Ham and Scalloped Potatoes

2 cups ham
3 tablespoons butter
2 tablespoons flour
1 tsp salt
¼ tsp pepper
3 cups milk
4 cups potatoes
1 onion, chopped
2 cloves garlic – diced or pressed

Peel potatoes, thinly slice, and set aside.  Slice or dice ham and set aside.  Place butter in a 4-cup glass measuring cup and microwave 30 to 60 seconds until melted.  Whisk in salt, pepper, and flour.  Gradually whisk in milk until smooth.  Stir in garlic.  Microwave on high for 3 minutes.  Whisk.  Microwave on high for another 3 minutes.  Whisk again.  If sauce is thin, microwave for another 3 minutes on high until sauce is smooth and slightly thickened, but keep a close eye on it, as it tends to boil over in the last few minutes.  Layer half of the potatoes, ham, onions and sauce in a 2-quart casserole dish.  Repeat layers.  Cover.  Microwave on high 18 minutes or until potatoes are tender.  Let stand, covered, for 5 minutes.

Amy’s Notes:

This recipe is adapted from a scalloped potato recipe found in The Microwave Cookbook (Copyright General Electric 1998).  I added ham and garlic to give it my own spin.  Every time I make it, this recipe reminds me of the one my mom used to make when I was little.  Most recipes call for baking the scalloped potatoes, but mom always microwaved hers, and after a few attempts at baked scalloped potatoes, I decided the microwave is the only way to go.  Not only is the sauce creamier, but also the cooking time is cut in half.  It’s a great, hardy meal, even on a busy weeknight!