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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It's incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don't use ham on the bone, I need to add some salt to get the flavor right. Enjoy! Ingredients:
2 potatoes, peeled and cubed |
3 tablespoons butter |
1/2 cup chopped sweet onion (such as vidalia®) |
3 tablespoons all-purpose flour |
1 tablespoon chicken bouillon granules |
1/2 teaspoon ground black pepper |
1/4 teaspoon dried thyme |
3 cups milk |
1 (16 ounce) package frozen mixed vegetables |
2 cups cubed cooked ham |
Directions:
1. Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.
2. Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.
3. Stir in the frozen vegetables, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.
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