Prep 30 mins
Cook 1 hr
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.
- 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
- 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.
- 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.