What a perfect meal for a chilly day! I had leftover ham I needed to use up, so I made this yummy chowder, and my husband and I both give it two thumbs up! This could easily become a vegetarian meal, simply by omitting the ham (and adding a bit more salt).
(note: it’s not quite so yellow in real life!)
Recipe courtesy of: ELLIE11 (at allrecipes.com)
Original recipe (titled “Delicious Ham & Potato Soup”) located at: http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx
- 3 1/2 cups peeled and diced potatoes (I used red potatoes, and didn’t peel them. Much easier, and the peels didn’t come off into the soup or anything)
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 3/4 cup diced cooked ham
- 1/3 cup diced carrots
- 1 can corn, drained
- 1 clove garlic, minced
- 3 1/4 cups water (I subbed chicken broth for the water + bouillon granules)
- 2 tablespoons chicken bouillon granules (see above)
- 1/2 teaspoon salt, or to taste
- 1 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk (I used 1 cup 1% milk and 1 cup evaporated milk, because I was worried it wouldn’t be creamy enough)
- As usual, I tossed in a little extra in the spice department. I am sure it is just as delicious without them, but I added the garlic (above) as well as a few dashes of Cajun seasoning (it just seemed like a good idea).
Directions: Below are the original directions. I made this in the crockpot (I never knew how much I would use it!), and put the ham, celery, onion, garlic and carrots in the crockpot with a tiny bit of olive oil and let them cook down a bit, then I added the chicken broth. I let it cook for about 4 hours before I made the bechamel sauce. I added that in, added the can of corn, and let it cook for about another 4 hours. You could probably add the milk mixture at the beginning. I would definitely not add it right at the end, as it changed quite a bit after cooking for a few more hours. It got very creamy.
- Combine the potatoes, celery, onion, ham 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, 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, and cook soup until heated through. Serve immediately.
If you follow the original instructions, I’d still advise adding the extra veggies. I think the pops of color from the carrots and corn, as well as the added layers/substance, were good enhancements.
Now go grab a bowl!