Ham and Potato Chowder

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


This Ham and Potato Chowder takes a handful of simple ingredients and turns it into a cozy meal.


  • 2 lbs. baking potatoes
  • 4 cups low or no sodium chicken broth
  • 8 oz. cubed ham
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ cup flour
  • 1 cup water
  • 2 spring onions, chopped (optional)


  1. Peel the potatoes, if desired. Cut them into 1 inch cubes and put them into a large pot.
  2. Add the chicken broth, cubed ham, salt, and black pepper. Stir.
  3. Bring to a boil over high heat. Stir. Reduce heat to a simmer and cook until the potatoes are fork tender, about 8-10 minutes. Remove from the heat.
  4. Scoop out about half of the potatoes and put them into a large bowl. Use a potato masher to gently mash them a bit. You don’t want them fully mashed. More like half mashed. Return the half-mashed potatoes to the pot. Stir.
  5. Measure the flour into a jar or container with a tight-fitting lid. Add the water. Put on the lid and shake it well until the flour and water are fully combined.
  6. Stir the flour mixture into the pot of soup. Return the soup to medium-high heat and bring to a simmer, stirring occasionally. Simmer for one minute.
  7. Taste and add extra salt and pepper, if desired. Serve topped with some of the chopped spring onion for garnish, if using.