Ham & Potato-Rutabaga Chowder

Total Time

Prep: 45 min. Cook: 25 min.


12 servings (3 quarts)

Updated: Oct. 03, 2022
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
Ham & Potato-Rutabaga Chowder Recipe photo by Taste of Home


  • 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.

Nutrition Facts

1 cup: 254 calories, 15g fat (5g saturated fat), 33mg cholesterol, 776mg sodium, 21g carbohydrate (6g sugars, 3g fiber), 10g protein.

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