If your like me you are looking at all the leftovers from Thanksgiving in your fridge and wondering, What am I going to do with all of this? Someone mentioned a ham and potato chowder on facebook and I knew I had to make it. I set out to google and found a few recipes. I combined a few of them and ended up with this yummy chowder.
Ham and Potato Chowder
- 3 cups peeled and diced potatoes
- 1/3 cup diced celery
- 1/3 cup finely chopped onion
- 1/3 cup corn (frozen or canned)
- 1/3 cup diced carrots
- 1 cup diced cooked ham (you can also use cooked chicken or turkey)
- 3 1/4 cups water
- 2 tablespoons chicken bouillon
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon ground white or black pepper, or to taste
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
- 2 cups milk
- 1 cup shredded cheddar cheese (optional)
- Combine the potatoes, celery, onion, carrots, corn, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, ham, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
- Stir the milk mixture into the stockpot, add cheese, and cook soup until heated through. Serve immediately.
Serve with warm bread or rolls. Enjoy!