Ham Bone Chowder: A Hearty and Flavorful Comfort Food Recipe

There’s something undeniably comforting about a creamy, rich chowder, especially on a chilly day. And if you’ve just enjoyed a delicious ham dinner, don’t toss that ham bone! It’s a treasure trove of flavor waiting to be unlocked in a pot of homemade ham bone chowder. This recipe is a celebration of simple ingredients transformed into a deeply satisfying and soul-warming meal. We’ll walk you through each step, from extracting the maximum flavor from your ham bone to creating a lusciously textured chowder that will have everyone asking for seconds. Get ready to experience the magic of turning leftovers into a culinary masterpiece!

Why Ham Bone Chowder?

Beyond its delicious taste, ham bone chowder offers several compelling reasons to become a staple in your kitchen:

* **Flavor Depth:** The ham bone imparts a smoky, savory depth that pre-cooked ham simply can’t replicate. The slow simmering process allows the marrow and remaining meat to infuse the broth with incredible flavor.
* **Economical:** Using the ham bone is a fantastic way to maximize your investment in a ham. It transforms what would otherwise be waste into a hearty and satisfying meal.
* **Comfort Food:** The creamy texture, savory flavors, and warm temperature make ham bone chowder the ultimate comfort food, perfect for chilly evenings or when you need a little pick-me-up.
* **Versatile:** This recipe is easily adaptable to your preferences and what you have on hand. Feel free to add different vegetables, adjust the spice level, or substitute ingredients as needed.
* **Freezes Well:** Ham bone chowder freezes beautifully, making it a great make-ahead meal for busy weeknights. Simply thaw and reheat for a quick and delicious dinner.

Gathering Your Ingredients

Before you start cooking, it’s essential to have all your ingredients prepped and ready to go. Here’s a list of what you’ll need:

* **Ham Bone:** The star of the show! A ham bone with some meat still attached is ideal. If you don’t have a ham bone immediately available, you can freeze it after your ham dinner for later use.
* **Water or Broth:** Water works perfectly fine, but using chicken or vegetable broth will add even more depth of flavor to your chowder.
* **Aromatics:** Onion, celery, and carrots form the flavor base of the chowder. These vegetables add sweetness, earthiness, and complexity.
* **Potatoes:** Yukon Gold or Russet potatoes are excellent choices. Yukon Golds offer a creamy texture, while Russets provide a more starchy consistency that helps thicken the chowder.
* **Dairy:** Milk or half-and-half adds richness and creaminess. You can also use heavy cream for an even more decadent chowder.
* **Flour or Cornstarch:** A small amount of flour or cornstarch is used to thicken the chowder to your desired consistency.
* **Butter or Oil:** Used for sautéing the aromatics.
* **Seasonings:** Salt, pepper, bay leaf, and thyme are essential for enhancing the flavors. You can also add other herbs and spices to your liking, such as parsley, garlic powder, or smoked paprika.
* **Optional Additions:** Consider adding corn kernels (fresh, frozen, or canned), peas, diced ham (if you have extra from your ham dinner), or other vegetables like green beans or bell peppers.

**Detailed Ingredient List:**

* 1 ham bone with some meat attached
* 8 cups water or chicken/vegetable broth
* 1 large onion, diced
* 2 celery stalks, diced
* 2 carrots, diced
* 4 medium potatoes (Yukon Gold or Russet), peeled and diced
* 2 cups milk or half-and-half (or 1 cup heavy cream for extra richness)
* 2 tablespoons butter or olive oil
* 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
* 1 bay leaf
* 1 teaspoon dried thyme
* Salt and pepper to taste
* Optional: 1 cup corn kernels, 1 cup peas, 1 cup diced ham, fresh parsley for garnish

Step-by-Step Instructions

Now that you have all your ingredients ready, let’s get cooking! Follow these detailed instructions to create a delicious and satisfying ham bone chowder.

**Step 1: Simmer the Ham Bone**

The foundation of any great ham bone chowder is a flavorful broth. This step is crucial for extracting the maximum flavor from the ham bone.

1. **Place the ham bone in a large stockpot or Dutch oven.**
2. **Add 8 cups of water or broth.** Make sure the ham bone is fully submerged.
3. **Bring the mixture to a boil over medium-high heat.** Once boiling, reduce the heat to low, cover the pot, and simmer for at least 2 hours, or up to 3 hours, for a richer flavor. The longer it simmers, the more flavor will be extracted from the bone.
4. **Check the water level periodically.** If the water level drops significantly, add more water or broth to keep the bone submerged.

**Step 2: Prepare the Vegetables**

While the ham bone is simmering, prepare the vegetables.

1. **Dice the onion, celery, and carrots.** Aim for uniform pieces for even cooking.
2. **Peel and dice the potatoes.** The size of the potato cubes is a matter of personal preference. Smaller cubes will cook faster, while larger cubes will retain their shape better.

**Step 3: Sauté the Aromatics**

Sautéing the aromatics before adding them to the broth helps to develop their flavors and create a deeper, more complex flavor profile for the chowder.

1. **In a separate large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.**
2. **Add the diced onion, celery, and carrots to the pot.**
3. **Sauté the vegetables for 5-7 minutes, or until they are softened and the onions are translucent.** Stir occasionally to prevent burning.

**Step 4: Remove the Ham Bone and Shred the Meat**

Once the ham bone has simmered for the desired amount of time, carefully remove it from the pot.

1. **Using tongs or a slotted spoon, transfer the ham bone to a large plate or cutting board.** Be careful, as the bone will be hot.
2. **Let the ham bone cool slightly.** This will make it easier to handle.
3. **Once the bone is cool enough to handle, remove any remaining meat from the bone.** Shred the meat into bite-sized pieces and set it aside.
4. **Discard the ham bone.** It has done its job!
5. **Strain the broth through a fine-mesh sieve or cheesecloth-lined colander.** This will remove any small bone fragments or impurities, resulting in a smoother chowder. Discard the solids.

**Step 5: Combine and Simmer the Chowder**

Now it’s time to combine all the ingredients and let the chowder simmer to perfection.

1. **Pour the strained ham broth into the pot with the sautéed vegetables.**
2. **Add the diced potatoes, bay leaf, and thyme.**
3. **Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender.**

**Step 6: Thicken the Chowder**

To thicken the chowder, you can use either flour or cornstarch. Both methods work well, so choose the one you prefer.

**Using Flour:**

1. **In a small bowl, whisk together the flour and ½ cup of cold milk or broth until smooth.** This will create a slurry that will prevent lumps from forming in the chowder.
2. **Gradually whisk the flour slurry into the simmering chowder.**
3. **Continue to simmer for 5-7 minutes, or until the chowder has thickened to your desired consistency.** Stir frequently to prevent the flour from settling and burning.

**Using Cornstarch:**

1. **In a small bowl, whisk together the cornstarch and ¼ cup of cold water until smooth.**
2. **Gradually whisk the cornstarch slurry into the simmering chowder.**
3. **Continue to simmer for 2-3 minutes, or until the chowder has thickened to your desired consistency.** Cornstarch thickens very quickly, so be careful not to overcook it.

**Step 7: Add the Dairy and Ham**

Adding the dairy and ham at the end of the cooking process helps to preserve their flavors and textures.

1. **Stir in the remaining milk or half-and-half (or heavy cream).** Heat through gently; do not boil, as this can cause the dairy to curdle.
2. **Add the shredded ham to the chowder.**
3. **Season with salt and pepper to taste.** Be sure to taste the chowder and adjust the seasoning as needed.

**Step 8: Finish and Serve**

Your ham bone chowder is almost ready! Before serving, remove the bay leaf and garnish with fresh parsley, if desired.

1. **Remove the bay leaf from the chowder.**
2. **Ladle the chowder into bowls.**
3. **Garnish with fresh parsley, if desired.**
4. **Serve immediately.** Enjoy your delicious and hearty ham bone chowder!

Variations and Tips

This ham bone chowder recipe is a great starting point, but feel free to customize it to your liking. Here are a few variations and tips to consider:

* **Add Different Vegetables:** Experiment with adding other vegetables such as corn, peas, green beans, bell peppers, or mushrooms.
* **Spice it Up:** Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
* **Smoked Paprika:** A pinch of smoked paprika can enhance the smoky flavor of the ham.
* **Garlic:** Sauté minced garlic along with the onions, celery, and carrots for added flavor.
* **Use Different Dairy:** Try using evaporated milk for a richer flavor, or coconut milk for a dairy-free option.
* **Blend Some of the Chowder:** For a smoother, creamier texture, use an immersion blender to partially blend the chowder before adding the dairy and ham. Be careful not to over-blend, as this can make the chowder gluey.
* **Make it Lighter:** Use skim milk or low-fat milk instead of whole milk or half-and-half to reduce the fat content.
* **Slow Cooker Option:** You can also make ham bone chowder in a slow cooker. Simply combine all the ingredients (except the dairy and thickening agent) in the slow cooker and cook on low for 6-8 hours. Then, shred the ham, remove the bone and bay leaf, stir in the dairy and thickening agent, and cook for another 30 minutes, or until the chowder has thickened.
* **Freezing Instructions:** Allow the chowder to cool completely before transferring it to freezer-safe containers. Leave some headspace in the containers, as the chowder will expand when frozen. Freeze for up to 3 months. To thaw, place the frozen chowder in the refrigerator overnight or in a pot with some water on a low heat. Reheat gently on the stovetop, stirring occasionally.
* **Serving Suggestions:** Serve ham bone chowder with crusty bread, oyster crackers, or a side salad.

Troubleshooting

Here are some common issues you might encounter when making ham bone chowder and how to fix them:

* **Chowder is too thin:** If the chowder is not thick enough, add more flour or cornstarch slurry, one tablespoon at a time, until it reaches your desired consistency. Be sure to simmer the chowder for a few minutes after adding the thickening agent to allow it to fully thicken.
* **Chowder is too thick:** If the chowder is too thick, add more milk or broth until it reaches your desired consistency.
* **Chowder is bland:** If the chowder lacks flavor, add more salt, pepper, or other seasonings. You can also add a splash of vinegar or lemon juice to brighten the flavors.
* **Chowder is curdled:** If the dairy curdles, it could be due to overheating. To prevent curdling, add the dairy at the end of the cooking process and heat it gently over low heat. If curdling occurs, try whisking the chowder vigorously to smooth it out.
* **Potatoes are not cooking:** If your potatoes are not cooking, it means that the heat is not enough. Increase the heat a little bit to have it cook evenly.

The Perfect Ham Bone Chowder Recipe

This recipe is a guaranteed crowd-pleaser, offering a delicious and comforting meal that’s perfect for any occasion. The key is to use a good quality ham bone and to simmer it long enough to extract all the flavorful goodness. Remember, it is more than just a recipe, it’s an experience. The warm aroma of the soup cooking in the pot, the anticipation of that first spoonful, and the satisfaction of creating a nourishing meal from simple ingredients makes the entire process memorable.

Here’s the complete recipe again for your convenience:

**Ham Bone Chowder Recipe**

**Yields:** 6-8 servings
**Prep time:** 20 minutes
**Cook time:** 2-3 hours simmering bone + 30 minutes prep and cook

**Ingredients:**

* 1 ham bone with some meat attached
* 8 cups water or chicken/vegetable broth
* 1 large onion, diced
* 2 celery stalks, diced
* 2 carrots, diced
* 4 medium potatoes (Yukon Gold or Russet), peeled and diced
* 2 cups milk or half-and-half (or 1 cup heavy cream for extra richness)
* 2 tablespoons butter or olive oil
* 2 tablespoons all-purpose flour or 1 tablespoon cornstarch
* 1 bay leaf
* 1 teaspoon dried thyme
* Salt and pepper to taste
* Optional: 1 cup corn kernels, 1 cup peas, 1 cup diced ham, fresh parsley for garnish

**Instructions:**

1. **Simmer the Ham Bone:** Place the ham bone in a large stockpot or Dutch oven. Add 8 cups of water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours.
2. **Prepare the Vegetables:** Dice the onion, celery, carrots, and potatoes.
3. **Sauté the Aromatics:** In a separate pot, melt butter or heat oil over medium heat. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
4. **Remove Ham Bone and Shred Meat:** Remove ham bone from the broth. Let cool, then shred the meat. Strain the broth.
5. **Combine and Simmer:** Pour strained broth into the pot with sautéed vegetables. Add potatoes, bay leaf, and thyme. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
6. **Thicken the Chowder:** In a small bowl, whisk flour or cornstarch with cold milk or water to make a slurry. Gradually whisk into the simmering chowder. Simmer for 5-7 minutes (flour) or 2-3 minutes (cornstarch), or until thickened.
7. **Add Dairy and Ham:** Stir in milk or half-and-half (or heavy cream) and shredded ham. Heat through gently (do not boil). Season with salt and pepper to taste.
8. **Finish and Serve:** Remove bay leaf. Ladle into bowls and garnish with fresh parsley, if desired. Serve immediately.

Enjoy the warmth and satisfaction of homemade ham bone chowder! It’s a delicious way to make the most of your leftover ham bone and create a memorable meal for your family and friends.

Bon appétit!