Ham and Leek Chowder

Time: 90 minutes

Comfort food… the whole house feels warm and smells so delicious with this simple, flavorful and healthy recipe!

Music Selection: Maxwell Girls – Who Threw The Overalls In Mrs. Murphy’s Chowder


1 ham bone with meat on (or you could use a large ham steak with bone)

3 leeks

4 potatoes

2 celery

2 carrots, sliced or grated

8 cups water or chicken broth

2 cups heavy cream

3 Tbsp flour

1 Tbsp fresh or dried rosemary

1 Tbsp fresh or dried thyme


Olive oil

Toppings: grated cheddar cheese, fresh or dried dill, crispy fried bacon


In large pot, put a little olive oil.

Cut up the leek (discard greens) into finely diced pieces. Also cut up the celery and peel, cut or grate the carrot. Saute all in the oil on medium heat.

When vegetables are soft, add in the water and ham bone (remove all the meat). Add the rosemary and thyme. Bring to a boil and then let simmer for one hour.

In the meantime, dice up the meat.

Peel and dice up the potatoes in ½ inch pieces.

In a bowl, with a whisk, combine the cream and flour, mixing it well, so there are no lumps. Set aside.

After one hour, remove the ham bone and put the potatoes in. Let cook until they are soft.

Add in the ham, and then whisk in the flour/cream mixture. Let thicken.

Serve immediately and top with bacon, grated cheddar and a sprinkle of dill. Enjoy with a Buttery Breakfast Biscuit.

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