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

½ cup diced Melissa's Fire Roasted Sweet Red Bell Peppers

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.

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This post is linked to: Inspire Me Tuesday, Tuesdays At Our Home, Celebrate Your Story, Homemaking Party Tuesday, Wow Us Wednesday,  Wine’d Down Wednesday, Wake up Wednesday, Full Plate Thursday, Thursday Favorite Things, Share Your Style, Coffee and Conversation, and Foodie Friday & Everything Else