Ham and Potato Chowder

It feels like winter has officially arrived here in Utah, so it's time for hearty soups. This chowder is pretty versatile--feel free to toss in whatever leftover vegetables you have around. The instructions below are for the most tasty version, but if you're in a hurry you can just throw all the vegetables and ham in together and it will still turn out.

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.