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Ramp Chowder

Course Soup
Servings 4


  • 2 tablespoons bacon fat or butter
  • ½ cup ramp bulbs roughly chopped
  • ½ cup ramp greens roughly chopped
  • 3 large russet potatoes peeled and diced
  • 4 cups chicken or vegetable broth
  • Salt to taste
  • teaspoon white pepper
  • 2 cups heavy cream
  • 2 cups sharp cheddar cheese
  • Crumbled bacon for garnish
  • Shredded cheese for garnish


  • In a Dutch oven or heavy-bottomed pot, saute ramps over medium heat in bacon fat or butter until soft.
  • Add potatoes, broth, salt, and pepper. Cover and simmer for 20 minutes or until potatoes are tender.
  • Add heavy cream and shredded cheddar cheese. Stir to combine. Cook over low heat until the flavors meld.
  • Let the chowder stand for 30 minutes to an hour so it thickens. For an even creamier soup, blend 1 or 2 cups of cooled soup in a blender until smooth and add it back to the pot.
  • Before serving, gently reheat chowder. Garnish bowls with bacon, shredded cheese, and ramp greens.