Low Sodium - Option
"Sweet Potato and Ham Chowder has the perfect blend of deliciously satisfying flavors in one bowl! It’s perfectly hearty and amazingly satisfying. And I’m just wondering why I didn’t think to add sweet potatoes in until now.! 🙂"
I love the way the salty ham in this soup compliments the sweet potatoes. And that it’s loaded with veggies! I love veggies of any kind, and it’s perfectly creamy.
This soup has the perfect blend of deliciously satisfying flavors! It's creamy, it's hearty and it's oh so comforting! Perfect for a cold winter day.
Ham and Sweet Potato Chowder
Servings – 8 Prep Time – 20 Minutes Cook Time – 30-40 minutes
Ingredients:
1 1/2 Tbsp olive oil
1 1/4 cups chopped yellow onion
2 cups carrots, peeled and diced
1 1/2 cups celery, diced
3 cloves garlic, minced
3 (15 oz) cans low-sodium or unsalted chicken broth
1 large sweet potato, peeled and diced
1 large russet potato, peeled and diced
2 tsp dried basil
1 tsp dried thyme
Salt and freshly ground black pepper
1 stick of butter, diced
1/2 cup all-purpose flour
4 cups whole milk
3 cups diced cooked ham, I use the leftover from a holiday or family Sunday dinner
2 cups frozen corn
1 cup shredded sharp cheddar cheese, plus more for serving if desired
4 Tbsp chopped fresh parsley
Directions:
Heat olive oil in a large pot over medium-high heat. Add in onions, carrots and celery and sauté 4 minutes.
Add in garlic and sauté 1 minute longer.
Add in chicken broth, sweet and russet potatoes, basil and thyme and season with salt and pepper to taste, you don't add too much salt as you'll be adding salty ham and cheese later on.
Bring mixture to a boil then reduce heat to medium-low and simmer until sweet potatoes and vegetables are tender, about 15 - 20 minutes.
Meanwhile, melt butter in a medium saucepan over medium heat. Add in flour and cook, whisking constantly, about 1 minute.
Make your Roux:
Pour in milk into flour mixture, stir constantly and bring mixture to a light boil, remove from heat.
Stir ham and corn into soup (once veggies are tender) and heat through, about 2 minutes.
Add in milk mixture to soup.
Stir in cheddar and parsley. Serve warm with a loaf of buttered french bread.
Notes:
Using the low sodium options you will not taste a difference. It's great for those that need to watch their salt intake.
If you substitue yogurt for the sour cream, it may run a little thinner. I prefer plain greek yogurt as it's a thicker consistancy. I don't even taste the difference between it from the sour cream. And it's a healthier choice!
Store leftovers covered in the refrigerator for up to 5 days.
Nutrition:
Calories: 593 | Carbohydrates: 52g | Protein: 1g | Fat: 33g | Saturated fat: 15g | Cholesterol: 83mg | Sodium: 769mg | Potassium: 116mg | Fiber: 6g | Sugar: 15g | Vitamin c: 52.1mg | Calcium: 321mg | Iron: 2.8mg
"This dip is complete Yum factor! Creamy-delicious, everyone enjoyed it and asked for the recipe! Makes a really good amount for parties and cookouts."
CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.