Potato, Ham and Turkey Chowder

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Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

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You can fiddle around with the ingredients according to how much turkey and ham you have left over.


  • 1 lb (450 g) potatoes, peeled and diced
  • 1 pint (570 ml) turkey or chicken stock
  • 1 onion, sliced
  • Sea salt and freshly ground black pepper
  • 4 oz (110 g) frozen peas
  • 4 oz (110 g) sweetcorn
  • 1 pint (570 ml) milk
  • 8 oz (225 g) cooked turkey, finely diced
  • 8 oz (225 g) cooked ham, finely diced


Cook a third of the potatoes in the stock with the onion and when tender, add the seasoning. PurΓ©e in a food processor or put through a sieve.

Return to a clean pan and add the remaining vegetables and milk. Simmer until they are cooked. Add the cooked turkey and ham and heat for a further 5 minutes.

β€˜I applied my nails to divesting the potato of its coat, and my hostess urged the frequent use of the milk, saying, β€œIt was provided on purpose for you and you must take it.” It must be remembered that a sup of sweet milk among the poor in Ireland, is as much a rarity as a slice of plum-pudding in a farmhouse in America.’

From The Bible in Ireland by Asenath Nicholson, c. 1840.

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