The Pioneer Woman Tasty Kitchen
Profile Photo

White Cheddar Split Pea & Ham Chowder

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Intermediate

System:

8
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A unique and hearty twist on traditional Split Pea and Ham soup, with white cheddar and potatoes. Makes a great winter warmer!

Ingredients

  • 3 ounces, weight Slab Bacon, Diced
  • 1 bunch Scallions, Chopped
  • 2 cloves Garlic, Minced
  • 1 pound Dry Yellow Split Peas
  • 1-½ pound Meaty Ham Bones Or Hocks
  • 3 quarts Chicken Or Vegetable Stock
  • 2 whole Red Potatoes, Diced
  • 1 stick Butter, Room Temperature
  • ½ cups Whole Milk
  • 1 Tablespoon Worcestershire Sauce
  • 1 teaspoon Dry Mustard
  • 8 ounces, weight White Cheddar Cheese, Grated
  • ¼ pounds Cooked Ham, Diced
  • Salt And Pepper, to taste

Preparation

1. Render the diced bacon in a large heavy bottom stock pot over low flame, releasing all its fat.

2. Then add scallions and minced garlic, cover the pot and sweat over a low flame for 10 minutes. Do not brown the mixture.

3. Add split peas, bones or hocks, a pinch of salt and the chicken or vegetable stock. Make sure that the bones are covered with liquid and bring to a boil. Cover, reduce heat, and simmer 1 hour until peas are soft.

4. Add diced potatoes and additional salt and pepper to taste. Cover and simmer 20 minutes.

5. Remove bones or hocks, Run the soup through a food mill into a separate container. Some potato pieces will remain. Return the remaining potato pieces to the stockpot.

6. Add butter, milk, Worcestershire and dry mustard to stockpot. Stir and heat to a low boil. Remove from heat.

7. Add cheese and stir until melted. Add soup puree, diced ham and additional salt and pepper as needed. Stir well and simmer over medium low heat for 20 minutes. Adjust consistency if needed by adding hot chicken or vegetable broth. Serve and enjoy!

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Crab and Corn Chowder
Profile Photo by Krystle in Soups
This rich and creamy soup is packed with fresh corn and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Cold Zucchini Soup
Profile Photo by Magali Mutombo in Soups
A perfect cold soup for the summer. An alternative to gazpacho...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Allergy-Friendly Panera Broccoli Cheddar Soup
Profile Photo by Sadia Malik in Soups
Learn how to make this easy and quick Allergy-Friendly Copycat Panera...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chicken Dumpling Soup
Profile Photo by Beth Pierce in Soups
This Chicken and Dumpling Soup recipe is made with creamy broth,...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Thai Chicken and Coconut Soup (Tom Kha Gai)
Profile Photo by Julianna in Soups
A quick and easy Thai chicken soup with coconut milk that’s...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy