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Prep Time: 15 Minutes Cook Time: 165 Minutes |
Ready In: 180 Minutes Servings: 10 |
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I have a lot of cooking for kids cookbooks. This is from my favorite of those, Beyond Macaroni and Cheese. I highly recommend this cookbook. The recipes please the entire family. Anyway, this chowder is a great way to use up a ham roast. I have tweeked the original recipe a bit. It does have a long cooking time, but is well worth it. Ingredients:
1 1/2 cups carrots, diced |
1 small onion, chopped |
2 (16 ounce) cans green beans, drained |
1 (16 ounce) can creamed corn |
1 cup milk |
1 cup celery, chopped |
1 1/2-2 cups ham, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
3 (14 1/2 ounce) cans chicken broth |
3 (10 1/2 ounce) soup cans water |
1 cup shredded cheddar cheese |
3/4 cup orzo pasta (or noodle or rice of your choice) |
1 (5 ounce) package au gratin potato mix |
Directions:
1. Mix together all ingredients except potatoes and cheddar cheese. Bring to a boil; simmer for 2 hours until carrots tender.
2. Add potatoes and sauce packet and cheddar; simmer one more hour.
3. Is usually best the second day.
4. I watch closely, it does tend to stick to bottom of pan. My mother-in-law taught me a great trick if it does stick put some dry dish detergent in the bottom and let soak over night. It's a miracle in the morning!
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