I love Holiday leftovers! So many possibilities but I always start with the classics. The herbs and tender vegetables go so well with the slight smokiness of the ham. I also made a garlic and rosemary Pain d’Epi or Scissor Loaf brushed with herb butter to go with it.
Leftover Ham and Potato Chowder
- 2 cups leftover Ham; cubed
- ½ cup leftover Stuffing
- 1 quart Chicken Broth
- 2 large Carrots; chopped
- 3 cups Potatoes; boiled and cubed
- 2 Celery stalks; chopped
- 1 large Onion; diced
- 2 cloves Garlic; finely minced
- 2 sprigs Rosemary; chopped
- 2 sprigs Thyme; chopped
- 1 Bay Leaf
- 2 cups Heavy Cream
- 1 cup Sharp Cheddar
- ½ cup Parmesan
- Salt and Pepper to taste
- garnish with Chives and Cheddar
- In large dutch oven over medium-high heat, add 1 tablespoon of oil and sauté the onions, carrots and celery until tender. Add in garlic and continue to cook until fragrant.
- Add in the ham, broth, stuffing and herbs. Bring to boil and reduce to simmer for 30 minutes.
- Stir in the cream and cheese then cover and cook until heated through; about 10-15 minutes. Remove Bay Leaf and serve with cornbread or dinner rolls.
- Enjoy!
