Ham And Sweet Potato Chowder

It's tough to believe once you taste its savory goodness, but this ham chowder recipe takes just 35 minutes start to finish. Pair the sweet potato chowder with homemade buttermilk biscuits for a supremely comforting meal.

Ham and Sweet Potato Chowder
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
8 cups


  • 2 tablespoon butter

  • 1 cup chopped onion

  • 1 cup chopped celery

  • ½ cup chopped carrot

  • 4 cup reduced-sodium chicken broth

  • 2 cup chopped, peeled sweet potatoes

  • 1 cup half-and-half

  • 3 tablespoon all-purpose flour

  • 2 cup cubed cooked reduced-sodium ham

  • 2 cup shredded white cheddar cheese (8 ounces)

  • ¼ cup sliced green onions

  • 6 Buttermilk Biscuits

Buttermilk Biscuits

  • 3 cup all-purpose flour

  • 1 tablespoon baking powder

  • 1 tablespoon sugar

  • 1 teaspoon salt

  • ¾ teaspoon cream of tartar

  • ¾ cup butter or 1/2 cup butter plus 1/4 cup shortening

  • 1 ¼ cup buttermilk


  1. In a 6-quart Dutch oven melt butter over medium heat. Add onion, celery, and carrot; cook 7 minutes or until vegetables are soft, stirring occasionally. Add broth and sweet potatoes. Bring to boiling; reduce heat. Simmer, uncovered, 8 to 10 minutes or until sweet potatoes are tender.

  2. In a bowl whisk together half-and-half and flour; add to soup mixture along with ham. Cook and stir until slightly thickened and bubbly. Cook and stir 1 minute more. Stir in cheese until melted and smooth. Top with green onions and serve with Buttermilk Biscuits.

Buttermilk Biscuits

  1. Preheat oven to 450°F. In a large bowl combine 3 cups all-purpose flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1 teaspoon salt, and 3/4 teaspoon cream of tartar. Using a pastry blender, cut in 3/4 cup butter (or 1/2 cup butter plus 1/4 cup shortening) until mixture resembles coarse crumbs. Make a well in center of flour mixture. Add 1 1/4 cups buttermilk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough until 3/4-inch thick. Cut dough with a floured 2 1/2-inch biscuit cutter, rerolling scraps as needed and dipping cutter into flour between cuts. Place dough circles 1 inch apart on ungreased baking sheet. Bake 10 to 14 minutes or until golden. Serve warm. (Wrap leftover biscuits in foil and store up to 24 hours. Reheat wrapped biscuits in a 300°F oven before serving.) Makes 12.

Nutrition Facts (per serving)

604 Calories
35g Fat
46g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 604
% Daily Value *
Total Fat 35g 45%
Saturated Fat 21g 105%
Cholesterol 115mg 38%
Sodium 1457mg 63%
Total Carbohydrate 46g 17%
Total Sugars 9g
Protein 26g
Vitamin C 6.2mg 31%
Calcium 463mg 36%
Iron 3.1mg 17%
Potassium 567mg 12%
Fatty acids, total trans 1g
Folate, total 101.3mcg
Vitamin B-12 0.6mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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