Ham and Potato Chowder

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

Sometimes you just really want a big bowl of comforting soup, right? This Ham and Potato Chowder keeps things pretty simple and you probably have most of the ingredients at home already. The recipe serves 6 (or 4 if you like a really big bowl) and is a great way to use up potatoes and stretch a few ingredients into a delicious meal.

This soup is made in a similar way to my Easy Baked Potato Soup, but instead of bacon, we’re using ham this time.

Making Ham and Potato Chowder

Start by prepping the potatoes and putting them into a large pot. Whether or not you peel the potatoes is up to your personal preference. Add in the broth, ham, salt, and pepper and bring to a boil.

Simmer on the stove for about 10 minutes until the potatoes are fork tender. What do I mean by that? Use your wooden spoon to scoop up a piece of potato and if a fork can easily pierce the potato through, they are ready.

Next, scoop out about half of the potatoes (it’s fine to get some of the liquid too) and gently mash them a bit. Breaking up some of the potatoes helps thicken the soup. Add the mashed potatoes back to the pot and stir. Shake up the water and flour together in a jar to make a slurry and add that to the pot as well, this is the other step to get the perfect consistency.

Simmer the soup, taste, and add more salt and pepper if necessary. I like to add some chopped spring onion on top when I serve.

What to Serve with Chowder

Keep the meal simple and add a great Tossed Salad and Quick Dinner Rolls. These rolls are ready in about 35 minutes, so you can start them first, get the soup going, and then throw together the salad while the soup finishes simmering. A fabulous meal ready in no time!



Ham and Potato Chowder

  • Author: Christine Pittman
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


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
  • 1/2 tsp. black pepper
  • 1/4 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.