Ham Chowder

ham chowder with red potatoes and celery
Photo: Gieves Anderson
Prep Time:
30 mins
Total Time:
45 mins
6 cups

A quick route to a creamy, warming bowl of chowder—and a delicious way to use up leftover ham.


  • 2 tablespoons unsalted butter

  • 4 cups thinly sliced leeks (white and light-green parts only, well washed)

  • 2 cups low-sodium chicken broth

  • 2 ½ cups chopped red potatoes (about 1 pound)

  • ¾ cup chopped celery, plus reserved leaves for garnish

  • 1 cup shredded ham

  • 1 ½ cups baby spinach

  • cup heavy cream

  • Kosher salt and freshly ground pepper


  1. Melt butter in a pot over medium-high. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 5 minutes. Add stock and 2 cups water, red potatoes, and celery. Simmer, partially covered, until potatoes are tender, 15 minutes. Smash a few potatoes to thicken. Add ham and spinach; cook 1 minute. Stir in cream. Season to taste, garnish with celery leaves, and serve.

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