I couldn’t locate a recipe for post-Christmas ham chowder that began with slowly simmering the ham-bone scraps. To make this ham bone potato soup in the slow cooker, I combined concepts from many recipes that were successful.
| Prep Time: | 15 mins |
| Cook Time: | 6 hrs 45 mins |
| Total Time: | 7 hrs |
| Servings: | 6 |
Ingredients
- 1 meaty ham bone, fat trimmed
- 1 (32 fluid ounce) container chicken stock
- 1 onion, chopped
- 2 tablespoons chopped garlic
- 6 red potatoes, cubed
- 4 large carrots, chopped
- 1 tablespoon chopped fresh parsley
- 2 teaspoons ground cumin
- 1 cup frozen corn
- 1 cup milk
- salt and ground black pepper to taste
Instructions
- Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
- Cook on Low for 6 to 8 hours.
- Remove ham bone from the slow cooker; pull meat off bone and shred. Return shredded meat to the slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin; mix well.
- Cook on High until potatoes are tender, about 45 minutes. Stir in frozen corn.
- Remove 1 cup soup to a blender. Add milk. Cover and hold the lid down; pulse a few times before leaving on to blend. Return blended soup to the slow cooker and stir well. Season with salt and pepper.
Nutrition Facts
| Calories | 112 kcal |
| Carbohydrate | 22 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 510 mg |
| Sugars | 7 g |
| Fat | 2 g |
| Unsaturated Fat | 0 g |
Reviews
Second time making. Perfect again. Cumin is what really makes the flavor; just a couple tsp of ground dried cumin is what I used. I forgot to add it and kept thinking something was missing. I also added fresh black eyed peas, used tri-colored carrots, and increased the potatoes; there was also quite a bit of meat left on the ham bone. Turned out thick and hearty. My picky pre-teen even asked for seconds (and she “hates” soup).
The cumin is a different taste not used to in chowder. I used less than 1 tsp and it was just enough. I also made it with bacon like regular corn chowder.
I liked the flavor, but putting the diced potato and carrots in near the end led to crunchy potatoes and carrots. They were practically raw still. I would make again but put those veggies in at the beginning so they can cook.
I made this with a ham bone I had in my freezer and then threw in addition ham I had. I’m impressed with how well it turned out. Now that I have made it once, I could tweak it if I want a slightly different flavor. I will say it is necessary to make cornbread with it!
Easy and delicious!
Made this exactly as written except made it on the stove top and added some cubed ham because the bone I had wasn’t very meaty. The soup was great, everyone loved it!! Super easy to make. I thought the consistency was great, but I didn’t use a slow cooker.
It takes a lot longer than 45 minutes for the potatoes and carrots to cook in a slow cooker, even on high. Next time I would put them in after 4 -6 hours and let them cook for the remaining 2 hours. It also wasn’t as thick as I hoped it would be, but otherwise it tasted pretty good.
This was ok. The whole chowder was bland tasting and defiantly not thick like a chowder. We did eat the entire pot; although we added plenty of S&P
Added a few spices and it was delicious.
Great soup very hearty more like a stew.
This recipe sounded interesting since I had a ham bone that I wasn’t sure what I wanted to do with. We did eat it for dinner but I’m glad that I halved the garlic and onion and omitted the cumin, because the onion and garlic overpowered it. I’ll make it again because surprisingly, the ham and chicken broth went so nice together, but I will definitely omit the garlic (maybe add some garlic powder at the end if needed) and cut back to a very little onion.
Substituted lamb for ham, added chopped fresh mint leaves. It came out well but I substituted almond milk for regular or skim and it did not become a chowder but a slightly thickened soup. I also used fresh peas not corn and it came out well. I will use a skim milk next time to get the chowder.
I’ve made this twice. The first by the recipe, the second I had leftover ham and added it to make it more meaty. Also added ham broth instead of chicken broth and omitted the corn. We love our homegrown corn but it made this too sweet for us. The result was perfect for our palates – less sweet and very savory and hardy.
Great base recipe for what I wanted! I doubled the broth for cooking the ham bone since my pot was large and the bone still had lots of meat. I also added 2 cans of corn instead of one, added 2 cans of great northern beans, extra garlic, and I changed up the spices a bit, including adding about a tablespoon of sugar. Added a little cornstarch to thicken but probably didn’t need to as the potatoes did a great job with that. Thanks for the recipe!
My family loved this! Great way to use all of our Christmas Ham
I followed the recipe exactly. It came out perfect. Taste was great and the consistency was wonderful.
So good. I did it just a little differently. I added 1 1/2 cups chopped ham and 3 celery stalks chopped with leaves. I also put everything but the milk in the crockpot on high all at once for 5 hours. It came out so yummy. I love how I creamy it was and I did not have to use heavy cream, I used skim milk!
I’ll definitely make this again, but next time I’ll include the carrots… mine had gone bad. I also left out the cumin (hubby hates it anyway), had to cook the potatoes for 2 hours on high, and used someone else’s suggestion about condensed milk. But it came out deliciously the way I did make it!
So tasty. A few modifications and this recipe is now one we will enjoy again. Cooked the corn for a few minutes in boiling water then browned bacon drippings and left on paper towels for a few minutes before adding to chowder. Adopted this idea from an Allrecipes corn chowder recipe. Also added a bit of thyme and oregano. The broth definitely needed thickening which I accomplished with two spoons of what I learned is called buerre manie — equal parts flour and softened butter, mixed together until crumbly. We topped with chopped bacon and some enjoyed a little hot sauce and a hearty roll.
excellent flavor! of course we all make our modifications but i tried to keep true to the recipe. i added three tbsp of butter after slow cooking and also added three tbsp of flour after putting the ham chum back into the soup to thicken it. i also added a dash of pepper and cooked the veggies for two hours instead of 45 and they came out perfect. i look forward to making this every time someone throws me a bone!
This is a delicious and very filling soup. I chose to use a pound of cubed ham instead of a ham bone, and added chopped celery, Swiss chard, zucchini, a can of white beans for added fiber and nutrition. This soup will be a regular at house for sure!!