Sunday, January 22, 2017

Ham and Potato Chowder

It is “Sip Some Soup Sunday” yet again, and here is another soup that eats like a meal. It calls for nothing special in it's assembly, so you most likely have everything on hand in order to make it. Leave the ham out for a vegetarian version, or, if you don't have ham, top each bowl with a hearty portion of cooked and crumbled bacon. Everyone is going to love this bowl of comfort.
Ham and Potato Chowder

2 cups diced, peeled potatoes
2 cups chicken broth
½ cup sliced carrot
½ cup sliced celery
¼ cup chopped onion
¼ cup butter
¼ cup all-purpose flour
2 cups whole milk
¼ to ½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups (8 ounces) sharp shredded cheddar cheese
1½ cups cooked ham, cubed
1 cup corn
In a large saucepan, combine the potatoes, chicken broth, carrot, celery, and onion. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until potatoes are fork tender.

Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually add the milk, salt, and pepper. Bring to a boil and cook 2 minutes, stirring constantly, until thickened. Stir the mixture into the potatoes and chicken broth. Stir in cheese until melted. Add ham, corn, and red peppers. Heat through.


Linda said...

I love your Sip Some Soup Sunday posts and thought about you last Sunday when I was sipping some soup! We normally have old-fashioned potato soup, and I only leave a few chunks of potato in mine. I like the idea of a chowder for potatoes; after all I love clam chowder so why wouldn't I love potato chowder. The ham and cheese additions sound fantastic.

sandy said...

oh my!

Chloe Crabtree said...

Yum, a perfect soup for a cold Winter day! Thanks for coming to the party at Celebrate and Decorate!

Miz Helen said...

This would be a great day for your Ham and Potato Chowder! Hope you are having a great day and thanks so much for sharing with us at Full Plate Thursday.
Miz Helen