Hearty Ham and Cabbage Chowder Recipe

5 1 1
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Hearty Ham and Cabbage Chowder Recipe

Read Reviews
5 1 1
Publisher Photo
Ketchup and brown sugar add an appealing sweetness to this chowder. I make this frequently throughout the year, but my family especially looks forward to it on a winter evenings.
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 35 min.
MAKES:
11 servings
TOTAL TIME:
Prep: 15 min. Cook: 1 hour 35 min.

Ingredients

  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons cooking oil
  • 3 cups shredded cabbage
  • 2 cups (1 pound) cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) whole potatoes, drained and quartered
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 cup water
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar

Directions

In a Dutch oven or soup kettle over medium heat, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Hearty Ham and Cabbage Chowder in Country Pork 1996, p35

Nutritional Facts

1 cup: 171 calories, 5g fat (1g saturated fat), 14mg cholesterol, 922mg sodium, 23g carbohydrate (11g sugars, 3g fiber), 8g protein.

  • 1 cup thinly sliced celery
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons cooking oil
  • 3 cups shredded cabbage
  • 2 cups (1 pound) cubed fully cooked ham
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) whole potatoes, drained and quartered
  • 1 can (10-1/2 ounces) condensed chicken broth, undiluted
  • 1 cup water
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  1. In a Dutch oven or soup kettle over medium heat, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Yield: 8-10 servings (2-3/4 quarts).
Originally published as Hearty Ham and Cabbage Chowder in Country Pork 1996, p35

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Linda LK User ID: 3327704 75664
Reviewed Nov. 2, 2008

"This Chowder was very good. I wasn't sure about the brown sugar, but with the ham, it was delish! I used red potatoes chunked up instead of canned potatoes and had to add about 6 cups of water. I'll definitely make this again."

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