Recipe by HSingARMYmom
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.
Top Review by Nita the La La Lady
This would be a great meal for getting kids to eat their veggies without knowing it! It is a definite comfort food meal. I added a little sharp cheddar with the Velveeta and also put some fresh broccoli in that I had placed in the microwave for just one minute. Thanks for sharing, it is yummy!
- 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
Directions See How It's Made
- 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.