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Ham Chowder Recipe

Did you say clam chowder or ham chowder? It’s a tongue twister, but this ham chowder holds its own in terms of texture, heft, and creaminess.

Ham Chowder

Chowder is seen as a comfort and a splurge because of its rich and thick qualities. But this warming ham chowder is made with nourishing ingredients like coconut milk, butternut squash, and chicken stock.

This recipe is autoimmune-friendly, so if you have an autoimmune condition and are avoiding eggs, nuts, nightshades, or other non-AIP-compliant foods, this is a great soup to add to the rotation. There’s plenty of depth and flavor from the stock, thyme, and ham to make this a complete meal.

If you have leftover ham from a holiday meal, this would be a great recipe to chop up and use the leftover ham. And because this chowder is complete with fat, protein, and carbohydrate, it’s a well-balanced meal to keep you satisfied!

Ham Chowder Recipe

Serves: 4 Prep: 20 min Cook: 25 min

Ingredients

Ham Chowder Recipe Preparation

Preparation

  1. Melt cooking fat in a saucepan over medium-high heat.
  2. Add onion, garlic, carrots, celery, and butternut; cook for 8 to 10 minutes.
  3. Deglaze the saucepan with the chicken stock, scraping the bottom of the pan.
  4. Mix in the thyme and cooked ham, and season to taste.
  5. Pour in the coconut milk, bring to a boil, lower the heat to a simmer, and cook for 10 to 12 minutes.
Ham Chowder Recipe
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Ham Chowder Recipe

A comforting chowder made with veggies, ham and creamy coconut milk. It's quick and simple to make, and has the heft and texture of a satisfying chowder.
Course Main Course, Soup
Cuisine American
Keyword chowder, ham, ham chowder
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 512kcal
Cost 8

Ingredients

  • 2 cups ham cooked and diced
  • Cooking fat
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 cup carrots diced
  • 1 cup celery sliced
  • 1 small butternut squash diced
  • 1/4 cup chicken stock
  • 1 tsp. thyme minced
  • 2 cups coconut milk
  • Sea salt and freshly ground black pepper

Instructions

  • Melt cooking fat in a saucepan over medium-high heat.
    Cooking fat
  • Add onion, garlic, carrots, celery, and butternut; cook for 8 to 10 minutes.
    1 onion, 2 garlic cloves, 1 cup celery, 1 small butternut squash, 1 cup carrots
  • Deglaze the saucepan with the chicken stock, scraping the bottom of the pan.
    1/4 cup chicken stock
  • Mix in the thyme and cooked ham, and season to taste.
    2 cups ham, Sea salt and freshly ground black pepper, 1 tsp. thyme
  • Pour in the coconut milk, bring to a boil, lower the heat to a simmer, and cook for 10 to 12 minutes.
    2 cups coconut milk

Nutrition

Calories: 512kcal | Carbohydrates: 32g | Protein: 20g | Fat: 36g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 921mg | Potassium: 1320mg | Fiber: 6g | Sugar: 7g | Vitamin A: 24517IU | Vitamin C: 47mg | Calcium: 150mg | Iron: 6mg