Veggie Ham Chowder

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have a lot of cooking for kids cookbooks. This is from my favorite of those, Beyond Macaroni and Cheese. I highly recommend this cookbook. The recipes please the entire family. Anyway, this chowder is a great way to use up a ham roast. I have tweeked the original recipe a bit. It does have a long cooking time, but is well worth it.”
3hrs 15mins

Ingredients Nutrition

  • 1 12 cups carrots, diced
  • 1 small onion, chopped
  • 2 (16 ounce) cans green beans, drained
  • 1 (16 ounce) can creamed corn
  • 1 cup milk
  • 1 cup celery, chopped
  • 1 12-2 cups ham, chopped
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 3 (14 1/2 ounce) cans chicken broth
  • 3 (10 1/2 ounce) soup cans water
  • 1 cup shredded cheddar cheese
  • 34 cup orzo pasta (or noodle or rice of your choice)
  • 1 (5 ounce) package au gratin potato mix


  1. Mix together all ingredients except potatoes and cheddar cheese. Bring to a boil; simmer for 2 hours until carrots tender.
  2. Add potatoes and sauce packet and cheddar; simmer one more hour.
  3. Is usually best the second day.
  4. I watch closely, it does tend to stick to bottom of pan. My mother-in-law taught me a great trick if it does stick put some dry dish detergent in the bottom and let soak over night. It's a miracle in the morning!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a