Nonnie’s Ham Chowder

  • Recipe By
  • Published Mar 18th
  • Ready In45m
  • Servings8
  • Calories230
My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Nonnie’s Ham Chowder Ingredients

The following are the ingredients needed to make delicious Nonnie’s Ham Chowder for 8 servings:

  • 2 potatoes, peeled and cubed
  • 3 tablespoons butter
  • 1/2 cup chopped sweet onion (such as Vidalia®)
  • 3 tablespoons all-purpose flour
  • 1 tablespoon chicken bouillon granules
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 3 cups milk
  • 1 (16 ounce) package frozen mixed vegetables
  • 2 cups cubed cooked ham

Nonnie’s Ham Chowder Cooking Instructions

  • Prep15m
  • Cook30m
  • Ready In45m

To cook Nonnie’s Ham Chowder, you need about 15 minutes of preparation time. The time needed to cook this Nonnie’s Ham Chowder is about 30 minutes , and you can serve your Nonnie’s Ham Chowder within 45 minutes . The following are the steps to cook Nonnie’s Ham Chowder easily:

  1. 1 Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
  2. 2 Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
  3. 3 Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Nutrition Facts

Per Serving: 230 calories; 9.5 grams of fat; 25.9 grams of carbohydrates; 11.3 grams of protein; 36 milligrams of cholesterol; 616 milligrams of sodium.

  1. Oct 11th 2011

    Ive made this monthly, and its always great as directed, or with mods.. I usually make it with powdered milk, a bit more butter, and pepper, and I follow the directions on my chicken base.. ...

  2. Apr 25th 2011

    I made this chowder following the recipe exactly. I used leftover ham from Easter, half a bag of frozen carrots and a can of corn, and served it with a loaf of homemade bread and butter. Bot ...

  3. Feb 9th 2011

    Great! I did as it said but I didn't have a fresh onion so I used dried. Also, I used a whole bag of frozen vegetables but I should have only used half. Would maybe add another potato. Grate ...

  4. Jan 26th 2011

    I wish I could give this 4.5 stars. While it was very good, I feel like something essential was missing. I added some celery that I cooked with the onion and also some garlic. I think nex ...

  5. Jan 19th 2011

    I had to triple the recipe to get about 4 quarts for my family. Original would not have been enough. I added sour cream, salt, and more pepper. Even with those extras it's a little bland and ...

  6. Jan 7th 2011

    Very tasty! I made a half a batch for lunch for my husband and I as I was looking to use up leftovers, not create more. But I sure wish I'd made a whole batch because now I want some for d ...

  7. Mar 9th 2010

    This was excellent. I only used white onion because Vidalia are not in season now, I didn't have the chicken bouillon so used about 1/2 of the 3 cups milk and 1-1/2 cups chicken broth. I a ...

  8. I changed it just a little for my husband who had a tumor removed from his stomach and is on a liquid diet for a least two weeks, I cooked the potatoes and then pureed them with the milk I d ...

  9. Oct 24th 2009

    Ive made this recipe before. Its great folks and don't change a thing except maybe your seasoning preference. Serve with some steaming hot rolls with real butter (butter is more healthy) an ...