Ham & Potato-Rutabaga Chowder Recipe

Ham & Potato-Rutabaga Chowder Recipe
Ham & Potato-Rutabaga Chowder Recipe photo by Taste of Home
Publisher Photo

Ham & Potato-Rutabaga Chowder Recipe

Be the first to add a review
Publisher Photo
The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —Cheryl Perry, Hertford, North Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Cook: 25 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. Cook: 25 min.

Ingredients

  • 2 pounds rutabagas, peeled and chopped (about 4 cups)
  • 1-1/4 pounds red potatoes, chopped (about 4 cups)
  • 1 large onion, chopped
  • 6 tablespoons canola oil, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups cubed fully cooked ham or country ham
  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons smoked paprika
  • 8 cups chicken or ham stock
  • 1 cup heavy whipping cream
  • Salt and pepper to taste

Directions

Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally.
Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels.
In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes.
Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste. Yield: 12 servings (3 quarts).
Originally published as Ham & Potato-Rutabaga Chowder in Physician's Mutual - Recipe Contest 2014

  • 2 pounds rutabagas, peeled and chopped (about 4 cups)
  • 1-1/4 pounds red potatoes, chopped (about 4 cups)
  • 1 large onion, chopped
  • 6 tablespoons canola oil, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups cubed fully cooked ham or country ham
  • 1 medium sweet red pepper, chopped
  • 2 celery ribs, chopped
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons onion powder
  • 1-1/2 teaspoons smoked paprika
  • 8 cups chicken or ham stock
  • 1 cup heavy whipping cream
  • Salt and pepper to taste
  1. Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally.
  2. Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels.
  3. In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes.
  4. Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste. Yield: 12 servings (3 quarts).
Originally published as Ham & Potato-Rutabaga Chowder in Physician's Mutual - Recipe Contest 2014

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forHam & Potato-Rutabaga Chowder

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review