Cheesy, Creamy Potato and Ham Chowder |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
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My family loves hot soups and stews in the cold Kansas winters. A favorite of my family is this creamy and cheesy ham and potato chowder. The veggies thicken the soup so there is no added flour or cornstarch. Ingredients:
2 small onions, rough chopped (or 1 large) |
4 carrots, peeled and chopped |
3 stalks celery, chopped |
8 medium potatoes, peeled and chopped (divided) |
2 teaspoons garlic, chopped (optional) |
2 tablespoons olive oil |
2 tablespoons butter |
2 cups water |
1 tablespoon chicken bouillon powder |
2 cups ham, chopped into bite sized pieces |
1 pint half and half milk (the fat free one works fine) |
8 ounces processed cheese, cubed (i use valveeta) |
8 ounces cream cheese (the fat free or reduced fat work great!) |
salt and pepper, to taste |
Directions:
1. Heat oil and butter in large stockpot, add chopped onion, celery, carrot, garlic and half the potatoes. Add a pinch of salt and pepper. Cook 5 to 10 minutes then add water and bouillon. Cook 20 to 30 minutes - till veggies are VERY tender. Blend or process with the cream cheese till smooth - this is your thickener as there is no flour/cornstarch in the recipe. Pour the blended veggies/stock back into your stockpot.
2. Cook the other half of the potatoes in 2 cups of boiling water in a seperate pan till tender - about 10 minutes - drain when cooked. Add the potatoes, ham, cream and valveeta. Stir, taste for seasonings and heat thru (till cheese melts). We like to serve with a salad and crusty french bread.
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