Ham and Potato Chowder
4-5 potatoes, peeled and cubed
3 carrots, peeled and diced
3 (14.5 oz) cans chicken broth
2 cloves garlic, minced
1 small yellow onion, chopped
2 cups diced ham
1 (15 oz) can corn kernels
5 Tbsp butter
5 Tbsp flour
2 cups milk
Garnish (grated cheese, sliced onions, crumbled bacon, etc.)
Combine potatoes, carrots, and chicken broth in a large pot. Cook over medium heat for 15-20 minutes, or until vegetables are tender.
While vegetables are cooking, put a small amount of olive oil in a frying pan and cook ham until it starts to brown on the sides. Remove ham and cook onions and garlic until onions are translucent and starting to brown.
Add ham, onions, garlic, and corn to soup pot.
In a small saucepan, melt better. Add flour and stir with a fork until no lumps are present and it starts to thicken, about one minute. Slowly stir in milk. Use a whisk to stir constantly until mixture thickens, about five minutes.
Once thickened, add milk mixture to soup pot. Salt and peper to taste. Top with garnish.
Serves 8.
just curious, what kind of bread do you buy for the bread bowls?
ReplyDeleteI like sourdough--so those are sourdough bread bowls.
ReplyDelete