If your like me you are looking at all the leftovers from Thanksgiving in your fridge and wondering, What am I going to do with all of this? Someone mentioned a ham and potato chowder on facebook and I knew I had to make it. I set out to google and found a few recipes. I combined a few of them and ended up with this yummy chowder.
Ham and Potato Chowder
Ingredients:
- 3 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1/3 cup corn (frozen or canned)
- 1/3 cup diced carrots
- 1 cup diced cooked ham (you can also use cooked chicken or turkey)
- 3 1/4 cups water
- 2 tablespoons chicken bouillon
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese (optional)
Directions:
- Combine the potatoes, celery, onion, carrots, corn, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, ham, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, add cheese, and cook soup until heated through. Serve immediately.
Serve with warm bread or rolls. Enjoy!
melissa
Saturday 26th of November 2011
This looks absolutely terrific!! I am bookmarking this. Thanks for sharing!