Dairy Free Ham and Potato Chowder - GF/DF, Top 9 Free

Dairy Free Ham and Potato Chowder is one of the best cold weather family friendly soups. This top 9 allergen and gluten free meal can be cooked in a slow cooker or on the stove top. This recipe is an excellent option for those who miss other chowders.

The Quick Lowdown:

Why We Like This Dairy Free Potato Soup Recipe With Ham

This is one of our favourite recipes this winter. It is a perfect warming and hearty meal for the chilly months of the year. By using up leftover ham that we had frozen after a nice family weekend roast the costs for this meal were kept really low for us.

Living as a family with many food allergies we know food can be expensive. To make this affordable use what you have or what is in your budget. Check out the ingredient lowdown and low food waste suggestion for ways to make use of what you have and to keep this a budget friendly Dairy Free Potato Ham Chowder.

Ingredients

The Ingredient Low Down

Cooked Ham

This is one Dairy Free Ham and Potato Soup recipe we make after a big ham roast. We cube up the ham, measure, and freeze it until we make this meal. Ham is great as it has a ton of flavour and is precooked so it saves us a ton of time.

You can also use other cooked pork cuts like pork chops, loin, shredded. If it is heavily seasoned or dripping with sauce it will change the flavour of this Dairy Free Ham and Potato Chowder. Be sure to use fairly plainly seasoned pork. 

Cut cooked packaged ham slices can also be used. We personally aren't comfortable with the cross contact in the deli so we get our slices in the luncheon meat section after having researched which brands are safe for us.

Another option is to dice thick cut bacon rashers, Canadian bacon, or British bacon, cook it and use it.

Russet Potatoes

A nice starchy potato is needed for this soup. Waxy potatoes will not mash well or give the correct chowder-like texture to this Dairy free Potato soup recipe with ham. Starchy, or sometimes called floury potatoes have less moisture in them than waxy potatoes and this affects how they mash and boil. 

Russets are our favourite but you can also use Gold Rush or Yukon potatoes in this recipe.

Chicken Broth

We like to use chicken broth as it is fairly neutral and doesn't overwhelm the flavour of the soup, like beef, mushroom, or lamb broth would. Pork or soy free vegetable broth can be used instead of chicken.

We tend to use homemade broth or stock for our soups. For us, we find it easier to use. Bouillon isnt something that we often use as many contain dairy, soy, wheat, or gluten. Check store bought stocks and broths for the top 9 allergens, too.

Celery, Carrots, Yellow onion, Garlic, & Corn

These are the aromatics, plus corn. Dice up the ingredients so they are a bit chunky as this is a chowder style potato with ham soup but are small enough to be bite sized, especially for kids.

All the vegetables can be cut from fresh and frozen in a meal prep. If using from frozen you may need to add a bit more time to cook for both methods. If frozen varieties, already cut up, are your go to, use those. They will save time, just make sure they are free from cross contact with allergens and gluten in the manufacturing.

The fresh varieties for the onion and garlic are better than the powdered ones for this recipe. You want the chunks to add texture and make this a chowder. Powders will not be flavourful enough for this soup.

Add the corn towards the end or it will overtake the flavouring of the Dairy Free Ham and Potato Chowder. Canned, frozen or fresh corn can be used. If using fresh, simmer for at least 15 mins to cook it.

Gluten Free Flour

Any all purpose or 1 to 1 Gluten Free Flour will work in this Dairy Free Ham and Potato Soup. With xanthan gum or not won't make a difference to this recipe. All rice flour can be used. Stay away from nut flours, they are not top 9 friendly, regular flour, and heavily flavoured flours like oat or quinoa.

Always check flour for cross contact.

Nutmeg, Salt & Pepper

Nutmeg isn't actually a nut despite sounding like a nut. There can be those with allergies to it. If it makes you uneasy, omit it or use smoked paprika instead.

For all spices check they are free from cross contact as many spice packing plants have shared lines with priority allergens.

Oat Milk & Coconut Cream 

Make sure to use gluten free oat milk as oats can be contaminated with wheat or gluten. Some celiac's may not be able to tolerate the avenin in oats. Rice milk can be used instead, or a gluten free grain dairy free milk. 

The oat and coconut milk can be replaced with a dairy free creamer like Silk (for the Canadian Site) or Country Crock Plant Based Creamer, if they are safe for you.

If coconut cream is not safe for you all oats can be used. When replacing the coconut cream, look for a high fat oat milk for a creamy Dairy Free Potato Ham Chowder, like a barista variety, if they are safe for you. Otherwise, the soup may be a bit thinner and may need a couple extra minutes of simmering to thicken fully.

Avocado oil 

This is only used in the stove top cooking method and any high temperature safe neutral oil that is safe for you will work. Canola or olive will work. Ensure they aren't produced in plants with allergens. Double check that they are not cut with any oils that you may be allergic to, like sesame, peanut, or soy, to name a couple.

Instructions for Making Dairy Free Ham and Potato Soup

To Cook in a Slow Cooker 

Step 1

Put Celery, Carrots, Onion, Garlic, Gluten Free Flour, Chicken Broth, Ham, Potatoes, Salt, Pepper, and Nutmeg in a slow cooker and cook for 4-6 hours on high or 6-8 hours on low. Stir occasionally. 

Step 2

Blend some of the potato by mashing some of the potatoes to thicken the soup a bit.  To not scratch the slow cooker insert, remove a couple of scoops to another bowl. The ham just compresses and won't mash. The other veg will mash but will be added thickening, don't pick out just the potatoes.  

Step 3

Add in the corn, Oat Milk and Coconut Cream and cook for 15 mins on high in the slow cooker, covered. 

To Cook in a Stock Pot on the Stove

Step 1

Saute carrots, celery, garlic and onion in oil over medium heat. Until the onions are translucent.

Step 2

Add in flour and cook for 1-2 mins stirring. This is done to cookout the flour-y taste.

Step 3

Deglaze with chicken broth. This is done by pouring small amounts of the broth in to the pot and stirring continuously to get rid of the flour clumps. Make sure to scrap the bottom of the pan to life any browned bits of veg as the browned bits add a lot of flavour.

Step 4

Add in potatoes, ham, salt, pepper, and nutmeg. Stir well. Bring to a boil over medium high heat. 

Step 5

Reduce the burner heat. Cover the pot and let simmer over medium heat for 1 hour. This will soften the vegetables. Covering it will keep the moisture in the soup. To thicken the soup more remove the lid halfway through.

Step 6

Remove from heat. Mash some of the veg (about ½/half or less). The ham is hearty and will squish but won't break up so no need to separate it.

Step 7

Add in corn, oat milk, coconut cream. Stir and return to heat. Simmer for  another 15 mins to warm the soup through.

Hint:

If the family ends up with a busy evening and needs to eat sooner than planned, the Dairy Free Potato Ham Chowder can be moved from the slow cooker to a large soup pot to finish it off quickly. Ladle the soup and be careful as it will be hot as will the slow cooker insert. We have had to do this when there has been an impromptu sports meeting and it worked really well.

Low Food Waste Tips

There are so many ways to make this meal an easy food waste reducing meal. 

Broth

Using homemade broth, if possible, is an effective way to get the most out of a roast chicken or veggie scraps. Homemade stock or broth can be frozen for use whenever.

Meat

The ham in this recipe, for us, is leftover after gammon roast, a ham, pork tenderloin, or leftover pork chops. We dice it, measure it out in well sealing air tight containers, and freeze it for use later.

Potatoes

Older Russet potatoes work really well in this recipe. They are super starchy and help thicken the soup.

Before we peel the potatoes we scrub them really well to clean them. Set the peelings aside. Toss them with a bit of avocado oil and salt. Pop them in the air fryer for 6-9 minutes at 400°F, shaking them every 3 minutes. Serve as a garnish with the soup or use a no food waste crispy chip. This also works for other peelings like carrots.

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Substitutions, Variations, & Adaptations

• Bacon - If you do not have ham a safe thick cut bacon can be used. Cut down on the salt until close to the end as bacon can be much saltier.
• Other Cuts of Meat - Cooked gammon, shredded pork, diced pork chops or loin can also be used in place of ham. They should not be heavily sauced or breaded.
• Sweet potato - You can absolutely use sweet potatoes instead of potatoes. The taste will be much sweeter and different. 
• Spicy - Add Spicy Paprika to the spice mix to pack a bit of a punch. A can of diced jalapenos can also be added for spice and flavour.

What Equipment Needed to Make This Recipe?

The equipment depends entirely on which method you choose to use to make this gluten free potato with ham soup. 

In the slow cooker method a slow cooker with at least 6 quart capacity will be needed.

A large soup pot is best for the stove top method.

Storage and Reheating Instructions

Storage

Only freeze Dairy free Potato soup recipe with ham once after the initial cooking. It isn't best food practices to freeze and thaw food multiple times. It can lead to food borne illness risks.

Storing the Dairy Free Ham and Potato Soup  in containers that hold either individual or family sized servings will help to make planning leftovers hassle-free.

-Fridge

To store in the fridge, put the Dairy Free Potato Ham Chowder in airtight containers and store for up to 3 days. 

-Freezer

This soup freezes well. Put it in a well sealing container. Store for up to 3 months.

Reheating

SOUP should be fully thawed before reheating. Only reheat food once for best food safety practices. Only reheat what you'll be eating as leftovers to maximise the amount of meals and keep the integrity of food safety.

This SOUP is not suitable for oven or slow cooker reheating.

-Stove Top

More than one portion of gluten free potato with ham soup can be reheated on the stove. Add each portion to a medium pot and ¼ cup of water for each portion. Stir well to combine the water and cold Dairy free Potato soup recipe with ham.

Heat the Dairy Free Potato Ham Chowder over medium-high heat, stirring often. Bring to a boil. Reduce the heat and let the soup simmer for 5 minutes, minimum, or until the soup is the desired thickness. 

If it is too thin, simmer a couple minutes longer. A really thick soup can be thinned with a bit more water and warmed through.

- Microwave

Put an individual portion of Dairy free Potato soup recipe with ham in a microwave safe bowl. The soup may need a couple of tablespoons of water to thin it out slightly and help it reheat evenly.

Microwave the soup for 1 minute 45 seconds. Stir it well to mix the hot and cold spots. Check and see if the soup is properly warmed through. 

If not, return the bowl to the microwave. Heat it for another 45 seconds. Stir, check, and repeat as necessary. 

The Dairy Free Ham and Potato Soup  will be hot, let it cool before eating or it can burn the mouth.

How to Send Dairy Free Ham and Potato Chowder as Leftovers for Lunch

Container

We always send our soups in an insulated metal container to lunch. It is easier for our kids. They can all open the containers without help and have practised it to do so without spilling warm soup. Our school doesn't have easy access to allergy friendly microwaves or clean them in between students so it is less worry for us.

Warming

Warm the inside of the containers up by pouring warm water in them and letting it sit whilst the soup reheats on the stove. Dump out the water before loading the soup in the thermos-like containers after it has boiled for 5 mins for food safety. You want the soup to be warm when they open it but not hot and a burn hazard.

Method

We find that microwaved gluten free potato with ham soup goes cold quicker, even if stirred, when reheated in the microwave. We prefer the stove top. Use what works for your family and morning schedule.

Don't forget to pop a spoon or spork in the lunch kit.

Top Tips to Make the Best Dairy Free Potato Ham Chowder

Dairy Free Milks

Put the dairy free milk products in towards the end of cooking as they can scald or curdle slightly and affect the texture of the soup. 

Corn

Adding the corn towards the end of cooking helps from the whole potato with ham soup tasting of only corn. If it is put in at the beginning of the cooking the corn flavour will permeate the whole soup instead of augmenting it.

Mashing

Don't be afraid to lightly mash the ham and other veg. The ham won't fall totally apart, it just kind of squishes and pops back to form. Vigorously mashing can break the ham up to smaller pieces or flakes. If you are really worried, scoop out a cup or so of potato chunks and mash them with a bit of the soup liquid. Keeping the ingredients segmented in the slow cooker will help from getting other diced bits.

What To Serve With Dairy free Potato Soup Recipe With Ham

Salad

This Dairy Free Potato and Ham Soup goes really well with a side salad. We tend to use a light one such as microgreens with an oil and vinegar dressing or spring mix in a garden salad with dairy free ranch. 

Veggies and Dip

A great side dish our kids love with this dairy free potato soup recipe with ham is raw veggies cut in age appropriate sizes. We use a variety of carrots, cucumbers, tomatoes, celery, sweet bell peppers and a scoop of dairy free ranch for the kids to dip the veggies into.

Garlic Bread

Another side for this gluten free potato with ham soup is a gluten free bun, like one from Little Northern Bakehouse.  Top it with a dairy free buttery spread mixed with a few cloves of minced garlic salt and parsley, then toasted.

It makes an easy garlic bread that is a hit with the kids. Gluten free Bread tends to be better when toasted so this is a great way to eat it. We use 3 buns for 6 of us as each person gets half a bun to keep costs down as the GF buns can be expensive.

📖 Recipe

Dairy Free Ham and Potato Chowder

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Prep Time: 15 minutes minutes

Cook Time: 8 hours hours 15 minutes minutes

Total Time: 8 hours hours 30 minutes minutes

Servings: 6 Servings

Calories: 322kcal

Author: Katherine Evans - The Allergen Free Kitchen

Dairy free ham and potato chowder is a flavourful filling soup perfect for winter and chilly evening dinners. Our version of a thick and creamy soup without any of the top 9 allergens. This recipe is also gluten free!

Equipment

• Slow cooker or large soup pot

Ingredients

• 1 Tablespoon Avocado Oil if cooking in a stock pot
• 2 Ribs Celery Ribs diced
• 2 Carrots diced
• ½ Yellow Cnion diced
• 1 Cloves Garlic minced
• 2 Tablespoons Gluten Free Flour alll purpose or 1 to 1
• 4 Cups Chicken Stock
• 3 Cups Ham, cooked diced
• 3 Cups Russet Potatoes diced
• ¼ - ½ teaspoon Sea Salt
• ⅛ teaspoon Pepper
• ⅛ teaspoon Nutmeg grated
• 8 Ounces Corn Kernels canned or frozen
• 1 1½ Cups Oat Milk gluten free
• ¼ Cup Coconut Cream, canned

Instructions

To Cook in a Slow Cooker (6H-8H 30 mins)

• Put Celery, Carrots, Onion, Garlic, Gluten Free Flour, Chicken Broth, Ham, Potatoes, Salt, Pepper, and Nutmeg in slow cooker and cook for 4-6 hours on high or 6-8 hours on low. Stir occasionally.
  2 Ribs Celery Ribs, 2 Carrots, ½ Yellow Cnion, 1 Cloves Garlic, 2 Tablespoons Gluten Free Flour, 4 Cups Chicken Stock, 3 Cups Ham, cooked, 3 Cups Russet Potatoes, ¼ - ½ teaspoon Sea Salt, ⅛ teaspoon Pepper, ⅛ teaspoon Nutmeg
• Blend some of the potato by mashing some of the potatoes to thicken the soup a bit. To not scratch the slow cooker insert, remove a couple of scoops to another bowl. The ham just compresses and won't mash. The other veg will mash but will be added thickening, don't pick out just the potatoes.
• Add in the corn, Oat Milk and Coconut Cream and cook for 15 mins on high in a slow cooker, covered.
  8 Ounces Corn Kernels, 1 1½ Cups Oat Milk, ¼ Cup Coconut Cream, canned

To Cook in a Stock Pot on the Stove (1 H 30 mins)

• Sautee carrots, celery, garlic, and onion in oil over medium heat. Until the onions are translucent. About 5 mins.
  1 Tablespoon Avocado Oil, 2 Ribs Celery Ribs, 2 Carrots, ½ Yellow Cnion, 1 Cloves Garlic
• Sprinkle in the flour and cook for 1-2 mins while stirring.
  2 Tablespoons Gluten Free Flour
• Deglaze with chicken broth. Add it in cup by cup and stir constantly to break up clumps of flour.
  4 Cups Chicken Stock
• Add in potatoes, ham, salt, pepper, and nutmeg. Stir well. Bring to a boil over medium high heat.
  3 Cups Ham, cooked, 3 Cups Russet Potatoes, ¼ - ½ teaspoon Sea Salt, ⅛ teaspoon Pepper, ⅛ teaspoon Nutmeg
• Reduce heat. Cover, let simmer over medium heat for 1 hour. Covering it will keep the moisture in the soup. To thicken the soup more, remove the lid halfway through.
• Remove from heat. Mash some of the veg (about ½)
• Add in corn, oat milk, coconut cream. Stir and return to heat. Simmer for another 15 mins.
  8 Ounces Corn Kernels, 1 1½ Cups Oat Milk, ¼ Cup Coconut Cream, canned

Notes

We washed our potatoes and carrots really well and scrubbed them. Then we saved the peels, tossed them in a tablespoon of avocado oil, salt and paprika. Air fried them for 6-9 minutes at 400°F shaking the basket every three minutes and checking to see if they were done.

We used a 6 quart stock pot.

Can use just oat milk. If one cannot have coconut.

Other plant based milks can be used, such as all coconut milk, rice, or dairy free cream substitutes.

If you don’t have leftover cooked ham, cooked pork chops, tenderloin, or cooked bacon can be diced and used.

Allergy Note 1

Always check that each ingredient is safe for you. Reading all the ingredients and labelling as well as checking with the manufacturer should always be done before buying any product. Each person's allergies are different and only you and your medical team can determine what is best for you. Checking with the manufacturer is best practice to see if shared lines, or facilities are used when making any of the suggested products. Just because a product is right for us does not mean it is safe for anyone else. You must do your own research on each product.

Allergy Note 2

If making this recipe for anyone with an allergy always check with them for suitable products and ingredients. Each person knows their allergies best and can advise on what is safe for them to eat. Keep in mind that if making for another person they may not be able to eat it with shared prep surfaces, cooking equipment, and kitchens or other safety reasons.

Allergy Note 3

This is not medical advice. Always discuss your allergies, nutrition, and suitable products and recipes with your medical team before using.

Nutrition

Calories: 322kcal | Carbohydrates: 36g | Protein: 19g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 989mg | Potassium: 820mg | Fiber: 4g | Sugar: 12g | Vitamin A: 3621IU | Vitamin C: 20mg | Calcium: 177mg | Iron: 3mg

Nutritional Disclaimer

"The Allergen Free Kitchen" is not a registered dietician or nutritionist, does not replace a registered dietician or nutritionist and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend you consult with your medical team to find a registered dietician or nutritionist and for you to calculate the nutritional information. Calories and nutritional values can vary vastly depending on which brands were used and any substitutions used.

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Food Safety Tips

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Contact the manufacturer of products, regarding cross contact and ingredients, to ensure they are safe for you
• Always check ingredients for allergens
• Do not use the same utensils on allergen free food, that previously touched allergens
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Do not freeze and thaw more than once
• Thaw any prepared ahead components in the fridge the night before
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.