Ham & Chive Chowder

Who has ever eaten some of one of those ham and onion-y cream cheese balls (sometimes rolled in pecans)? Growing up, I think it was at just about every single family event. I LOVED THEM! Spread some of that goodness all over a buttery cracker. MMM!

Now-a-days, the cream cheese is at a minimum (if at all) in our household. I’m constantly finding myself creating alternatives for so many of my favorite recipes that involved cream cheese.

This recipe is NOT for a cheese ball…it’s for a soup that was inspired by one! Oh-so-creamy, onion-y, and dairy free, this super comforting and hearty soup is sure to be a family favorite!

Print Recipe

Ham & Chive Chowder

Course

Dinner, Soups

Servings

Ingredients

• 1 Onion diced
• 4 tbsp Ghee or Grass-fed butter
• 6 Green onions chopped
• 8 oz Kitehill brand Chive cream cheese you can sub plain or use your favorite dairy free (or regular) cream cheese
• 1 tsp Pink salt
• 2 tsp Onion powder
• 2 tsp Garlic powder
• 1 cup Cashew milk sub almond or coconut milk
• 3 cups Broth I used homemade bone broth
• 3-4 Red potatoes about 3 cups-chopped (I leave the skins on!)
• 12-16 oz Pre-cooked, chopped ham use sliced deli meat or leftovers from baked ham!

Course Dinner, Soups Servings Ingredients 1 Onion diced 4 tbsp Ghee or Grass-fed butter 6 Green onions chopped 8 oz Kitehill brand Chive cream cheese you can sub plain or use your favorite dairy free (or regular) cream cheese 1 tsp Pink salt 2 tsp Onion powder 2 tsp Garlic powder 1 cup Cashew milk sub almond or coconut milk 3 cups Broth I used homemade bone broth 3-4 Red potatoes about 3 cups-chopped (I leave the skins on!) 12-16 oz Pre-cooked, chopped ham use sliced deli meat or leftovers from baked ham!

Instructions

1. In a dutch oven or large soup pot over medium heat, sauté both kinds of onion in the butter or ghee for about 5 minutes until the regular onion is translucent.
2. To your pot, add your cream cheese and cook just until it's all melted and combined. This should take just a minute or two.
3. Once the cheese is completely melted, add the remaining ingredients. Cover and simmer for 10-15 minutes or until the potatoes are fork tender. The longer you let this simmer the more the potatoes will cook away and thicken your soup. I always chop mine a bit bigger (I like a chunky soup anyways) that way I don't lose all of my potatoes in the cooking process!
4. ...and you're DONE! EASY! I serve these with MORE fresh, chopped green onions on top! You can never have too much green onion! 😛