Loaded Ham and Potato Chowder
Servings: 6 servings
Equipment
- Dutch oven or large pot
- Whisk
Ingredients
- 2 tbsp bacon grease or butter
- 1/2 onion, chopped
- 4 cloves garlic, minced
- 1/4 cup flour
- salt and pepper, to taste
- 2 tbsp Italian seasoning, divided
- 1 tbsp Old Bay seasoning
- 4 cups chicken stock
- 1 10 oz can condensed cream of chicken soup
- 1 cup milk
- 8 oz cream cheese, softened
- 1 lb finely cubed ham
- 30 oz frozen potatoes o'brien
- 12 oz frozen peas and carrots
- 2 cups shredded cheddar cheese
Optional Toppings
- bacon bits
- sour cream
- cheese
- green onion
Instructions
- Melt bacon grease (or butter) over medium-high heat in a large dutch oven or stock pot.
- Add onion and garlic, stirring occasionally until softened, 5-6 minutes.
- Add flour, salt, pepper, and 1 tsp Italian seasoning. Combine well with a whisk to form a roux for the chowder. Stir frequently and allow to lightly brown, 3-4 minutes.
- Add chicken stock slowly, 1 cup at a time, whisking until the mixture thickens. Once thickened, add cream of chicken, milk, cream cheese and remaining seasonings. Whisk until the cream cheese is fully melted and incorporated. Bring to a boil, whisking frequently to ensure the sauce doesn't burn.
- Add ham, potatoes o'brien, and the peas and carrots and simmer 10-15 minutes or until everything is fully heated through. Add cheese and mix well.
- Serve hot with any toppings of your choice