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    Home » main course » soup and stew » Souper Bowl: Smoky Tomato-Ham Chowder

    Souper Bowl: Smoky Tomato-Ham Chowder

    Jan 20, 2020 · 6 Comments

    Jump to Recipe·Print Recipe
    Tomato Ham Chowder

    I was recently informed by a very reliable source on what's currently cool (in other words, a tween girl) that the 1990s now qualify as "vintage" and are therefore cool again.

    Smoky Tomato-Ham Chowder

    On the one hand, that's good news for the pair of Doc Martens that's been tucked away in my closet since university. But on the other hand, I'm way less thrilled about the fact that scrunchies are cool again, or that someone felt it as a good idea to bring back Party of Five, 90210 and Full House.

    (However, if anyone feels like rebooting Buffy the Vampire Slayer or The X-Files, I would have zero complaints.)

    On the bright side, that also means a bunch of the recipes I first started making in the nineties are also due to be dusted off for their second act.

    And unlike Hypercolor shirts and fanny packs, this chowder recipe I've been making since my high school days totally deserves a comeback. It's a budget-friendly dish that transforms a little bit of ham and some basic pantry staples into a stick-to-your-ribs chowder that's perfect for cold winter days.

    Smoky Tomato-Ham Chowder

    Can I Make This With Leftover Ham?

    Absolutely! This recipe is one of my favourite ways to use up a leftover ham after a big holiday dinner, because it stretches out a relatively small amount of ham into a hearty meal for four.

    In fact, if you still have your ham bone kicking around, add it to the pot along with the broth and potatoes. It'll add another layer of rich, smoky flavour to your broth.

    But don't sweat it if all you have is a boneless ham from the grocery store. This chowder gets plenty of smokiness from the combination of ham, chili powder and smoked paprika.

    Smoky Tomato-Ham Chowder

    Why Don't Potatoes Soften in Tomato-Based Soups

    Ever put potatoes in a soup and find that they stay stubbornly hard, no matter how long you cook them?

    This is a common problem in tomato-based broths because tomatoes are an acidic ingredient. This acidity keeps the potatoes from fully softening - they'll eventually cook through and lose most of their "raw" texture, but it will take much longer (sometimes up to 45 minutes) and they'll never achieve that perfect fall-apart tenderness that's ideal for soups or stews.

    Thankfully, there's an easy fix for this - just wait until the potatoes are soft before you add the tomatoes to the pot. Tah-dah! Tender potatoes and flavourful tomato broth, together at last.

    Smoky Tomato-Ham Chowder

    More Hearty Soups to Chase Off the Cold

    As a born and bred Canadian gal, I know a thing or two about winter weather, including the fact that the very best antidote for sub-zero temperatures is a steaming-hot bowl of soup.

    If you're looking for more ways to keep warm, here are a few more substantial soups to keep you cozy until spring finally rolls around:

    • Turkey Stuffed Pepper Soup
    • Thai Tomato Soup with Coconut Milk
    • Quick Salmon Chowder
    • Mulligatawny Soup
    • Traditional French-Canadian Split Pea Soup

    //

    Print
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    Smoky Tomato-Ham Chowder

    Spicy Ham and Corn Chowder


    ★★★★★

    5 from 6 reviews

    • Author: Isabelle Boucher
    • Total Time: 30 minutes
    • Yield: 4 servings 1x
    Print Recipe
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    Description

    This hearty chowder combines leftover ham with chunks of potato and sweet corn in a smoky tomato broth for a stick-to-your-ribs meal that's perfect for cold winter days.


    Ingredients

    Scale
    • 1 tbsp olive oil
    • 1 small onion, diced
    • 2 cloves garlic, minced
    • 1 cup diced cooked ham
    • 2 cups chicken broth
    • 2 medium potatoes, cut into ½" cubes
    • ½ tsp chili powder
    • ½ tsp smoked paprika
    • ½ tsp oregano
    • ¼ tsp hot pepper flakes
    • 1 can (540 ml) diced tomatoes
    • ½ cup frozen corn niblets
    • Salt and pepper to taste

    Instructions

    1. In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic and ham. Cook, stirring frequently, for about 5 minutes, or until the onions are soft and translucent.
    2. Stir in the broth, potatoes, chili powder, paprika, oregano and hot pepper flakes. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the potatoes are cooked through. Add the tomatoes and corn, and continue simmering for 5 minutes longer to let the flavours blend before serving.

    Notes

    Using Leftover Ham: If you have a leftover ham bone, add it to the pot along with the broth and potatoes, then discard just before serving. It'll add another layer of delicious smoky flavour!

    • Prep Time: 10 mins
    • Cook Time: 20 mins
    • Category: Soups
    • Method: Stovetop
    • Cuisine: Canadian

    Did you make this recipe?

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    Reader Interactions

    Comments

    1. Trish says

      January 26, 2020 at 7:49 pm

      I can confirm Doc Martins are the thing again. And when my 15 year isn’t looking I wear hers.

      ★★★★★

      Reply
    2. Katherine | Love In My Oven says

      January 23, 2020 at 10:31 pm

      What a simple and delicious soup!! I love this chowder. We've been eating soooo much soup this winter we love it! Pinning for later!

      ★★★★★

      Reply
    3. Bernice Hill says

      January 23, 2020 at 7:56 pm

      What?! I love scrunchies! I'm just waiting for banana clips to come back. The soup looks great, I'm glad you haven't stopped making it and shared it with us.

      ★★★★★

      Reply
    4. Colleen says

      January 22, 2020 at 10:55 pm

      Wow, I just want to dig right into this delectable looking soup. And, I love your tip about adding the potatoes first. Can't wait to make it!

      ★★★★★

      Reply
    5. Sabrina says

      January 22, 2020 at 5:37 pm

      Great recipe! I love all the rich warm flavours and thanks for the great tip on cooking the potatoes before adding the tomatoes! I never knew that. Cheers!

      ★★★★★

      Reply
    6. Vanessa says

      January 22, 2020 at 12:47 am

      Sounds so hearty and delicious - perfect for soup night!

      ★★★★★

      Reply

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    Hello! I'm Isabelle, and this is my blog. I'm a 40-something coffee-chugging, booty-shaking, bargain-shopping, trucker-swearing self-taught cook with a major addiction to vintage cookbooks. Come for the recipes, stay for the terrible puns! Connect with me on Twitter, Instagram and Facebook.
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