Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Ham Chowder Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 26, 2019 Print Rate It Share Share Tweet Pin Email Photo: Gieves Anderson Prep Time: 30 mins Total Time: 45 mins Servings: 4 Yield: 6 cups A quick route to a creamy, warming bowl of chowder—and a delicious way to use up leftover ham. Ingredients 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 ⅓ cup heavy cream Kosher salt and freshly ground pepper Directions 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. Rate it Print