Friday, January 6, 2017
Ham and Potato Chowder
This chowder is delicious in the fall or winter. It's one of those stick to your ribs type of comfort food that is nourishing and satisfying.
I like to make my own ham bone broth or stock when I have a ham bone to use, but you can use chicken stock if that's what you have on hand. You just won't have as much ham flavor.
I also used cubed ham I cut up from a whole ham and then store in food saver bags in the freezer, but you can also use cubed ham you buy in the grocery store.
This chowder takes no time to put together and makes enough to feed a hungry family of 4-6 quite easily. Add a tossed salad and some cornbread muffins or rolls for a complete, hearty meal.
1 small onion, diced
4 tbls butter
1/3 cup all-purpose flour
4 cups ham bone broth or stock (can use chicken stock but you won't have as much ham flavor)
2 cups heavy whipping cream
2 cups peeled and diced potatoes (2 medium red or Yukon gold potatoes, not Russet)
1 cup carrots, sliced
1/2 tbls parsley flakes
1 tsp course-ground black pepper
1 tsp garlic powder
1 cup cubed ham pieces
1 cup shredded cheddar cheese
In a large sauce pan over medium-high heat, melt butter and saute' onion several minutes or until translucent but not browned. Slowly whisk in flour, then add ham bone broth or stock and mix until well blended.
Stir in cream, potatoes, ham, carrots, garlic powder, parsley flakes, and course-ground black pepper; cook until mixture reaches a low bowl, just beginning to bubble up some, stirring often. Reduce heat to low and cook until potatoes and carrots are cooked through and softened; stir in cheese, and cook until cheese is melted. Remove from heat and serve immediately while pipping hot.
Refrigerate any leftovers.
Yield: 4-6 servings
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