Turkey Ham Potato Chowder

Turkey Ham Potato Chowder a rich, creamy soup made with buttermilk and hickory salt. Perfect for Easter. A soup fit for any occasion.
This recipe is part of a great lineup of #EasterWeek recipes. Don’t miss the lineup of links at the end of this post!
Ham was on our Easter menu for as long as I can remember. My mom always made a ham with mashed potatoes and green beans. Not the casserole, just beans. A salty dark brown gravy from a box was also on the table.
That ham wore the battle scars of too many diamond cuts and clove pricks.
She would lay extra pineapple slices in the bottom of the dish. Brown sugar and ham juices dripped over the slices making a salty-sweet coating. So good.
The past few years I’ve been using turkey ham in some of my traditional recipes with ham. My guy eats very little pork so he doesn’t mind the switch.
For this #EasterWeek recipe you could use ham if you like. I would cut back on the additional salt.
Buttermilk rounds out the flavors and keeps the soup creamy.
This is one of my new favorite soups. I hope you enjoy it.
That silly Easter Bunny just wants a taste! It is #EasterWeek after all!

Thanks Christie from A Kitchen Hoor’s Adventures for hosting this event!

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Turkey Ham Potato Chowder

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 to 8 servings

Serving Size: 1 cup

Ingredients

• 2 cups diced turkey ham
• 3 cups diced potatoes
• 1 cup sliced celery
• 1/2 cup chopped onion
• 4 cups chicken stock
• 2 cups water
• 2 teaspoons chicken bouillon
• 1/2 teaspoon hickory smoked salt
• 2 cups buttermilk
• 1 tablespoon cornstarch
• 1 tablespoon parsley
• 4 sprigs thyme plus extra for garnish

Instructions

• Bring chicken stock, water, hickory salt, potatoes, celery, bouillon and turkey ham to a boil. Reduce heat, cook until potatoes are soft not mushy.
• Dissolve cornstarch into buttermilk. Add to pot. Bring to a boil add thyme. Boil 1 minute stirring constantly.
• Remove from heat. Stir in parsley. Remove thyme before serving.

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Wednesday Easter Week Recipes

• Braised Rabbit with Fennel and Salsa Verde by Culinary Adventures with Camilla
• Carrot Cake Cheesecake by A Day in the Life on the Farm
• Carrot Patch Chocolate Cupcakes by The Redhead Baker
• Citrus Tarragon Asparagus Salad by Jolene’s Recipe Journal
• Easy Easter Candy Bark by Daily Dish Recipes
• Funfetti Cake Mix Cookies by Hezzi-D’s Books and Cooks
• Horseradish Deviled Eggs by Everyday Eileen
• Individual Warm Chocolate Truffle Cakes by Family Around the Table
• Lemon Coconut Bars by Cookaholic Wife
• Pancetta Brussels Sprouts by A Kitchen Hoor’s Adventures
• Pineapple Carrot Cake Cupcakes by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Polish White Borscht – Bialy Barszcz by All that’s Jas
• Turkey Ham Potato Chowder by Cindy’s Recipes and Writings