Ham and potato chowder
Enjoy the comforting blend of creamy and chunky textures in this hearty soup — made with less salt for a heart-healthy choice.
This recipe has been adapted to include Health Canada’s food safety guidance.
162 cal
Serves 4
Prep time
0h 20m
Cook time
0h 25m
Total time
0h 45m
Ingredients
Directions
-
Step 1
Wash hands with soap and warm water for at least 20 seconds. Clean and dry all food preparation surfaces. -
Step 2
Before chopping, scrub potatoes with a clean vegetable brush under cool running water. -
Step 3
Gently rinse green onions, garlic, fresh thyme and pepper under cool running water before preparing the ingredients. -
Step 4
In a soup pot, heat oil over medium low heat. Cook green onions, garlic and thyme for 2 minutes or until softened. Stir in flour to coat. Increase heat to medium and whisk in milk; cook until starting to bubble. Stir in potatoes to coat. Stir in broth and ham; bring to a simmer. Cover and cook for about 15 minutes or until potatoes are tender. Stir in pepper and simmer for about 5 minutes to heat through. -
Step 5
Store any leftovers away in the fridge within two hours, or sooner if they are in a warm location.
Nutritional information
Per serving (1 of 4)
- Calories
- 162
- Protein
- 7 g
- Sodium
- 334 mg
- Potassium
- 481 mg
- Total fat
- 3 g
- Saturated fat
- 1 g
- Cholesterol
- 11 mg
- Carbohydrates
- 25 g
- Fibre
- 2 g
- Sugars
- 6 g
- Added sugars
- 0 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2015.
