Description
I made the recipe up with leftovers I had one day. It’s a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day.
Ingredients
- 8 cups chicken or ham stock
- 4 cups cubed Country ham
- 4 tablespoons dried rosemary
- 2 pounds bacon, diced
- 2 large onions, diced
- 3 leeks, diced
- 3 cloves garlic, minced
- 6 green onions, diced
- 6 large potatoes, cubed
- 1 pound carrots, cubed
- 1 ½ cups heavy cream
Instructions
- Pour stock into a large pot set over medium heat
- and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
- In a large skillet over medium heat
- cook diced bacon until crisp. With a slotted spoon
- remove bacon
- and add to pot. Drain half of the bacon grease
- and return skillet to medium heat. Stir in onions
- leeks
- garlic
- and green onions; cook until tender
- then add to pot.
- Place cubed potatoes
- carrots
- and 2 tablespoons rosemary in pot; simmer until vegetables are tender
- about 20 minutes. Turn off heat
- and add cream to pot.
Prep Time: 40 mins
Cook Time: 40 mins
Total Time: 1 hr 20 mins
Servings: 15