Ham & Potato-Rutabaga Chowder Recipe

Name: Ham & Potato-Rutabaga Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 425u00b0. 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.

1416

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Ham & Potato-Rutabaga Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ham & Potato-Rutabaga Chowder

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