Ham and Vegetable Chowder

Ham and Vegetable Chowder from Pinay In Texas Cooking Corner


Serves 6-8

  • 2 cups cooked ham, diced
  • 2 cups potatoes, peeled and dice
  • 1 cup broccoli florets
  • 1 cup carrots, peeled and dice
  • 1 cup celery, diced
  • ½ cup onions, minced
  • 1 tsp herbes de provence
  • 6 cups chicken broth (or if you have the ham bone, boil it in about 6 cups water and use that instead)
  • 2 cups milk
  • ¼ cup butter
  • ½ cup all purpose flour
  • 2 Tbsp olive oil
  • Salt and pepper to taste
  • 6 pcs. turkey bacon, cooked and crumbled
  • 1 tsp parsley flakes (for garnish)


1. In a large saucepan over medium heat, saute ham in olive oil for about 3 minutes. Add the potatoes and cook for about 3 minutes. Add broccoli, carrots, celery, onions and herbes de provence. Cook for 3 minutes more or until everything is crisp tender, stirring occasionally. Add the broth in the saucepan. Cover and bring to a boil. 

2. In a small saucepan, melt butter over medium heat.  Whisk flour into butter until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture is smooth and thickened. Stir milk mixture into soup. Season with salt and pepper to suit your taste. Cook for about 5 minutes or until thickened and heated through, stirring occasionally. Serve warm in a bowl with crumbled bacon and a pinch of parsley flakes.