Hearty Potato Ham Chowder
"When you are looking for a soup that's a meal, this will fit the bill."
photo by mommyluvs2cook
- Ready In:
- 45mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 4 russet potatoes
- 2 tablespoons butter
- 1⁄4 cup scallion, sliced
- 1⁄2 cup green pepper, chopped
- 2 cups water
- 1 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1⁄4 teaspoon paprika
- 3 tablespoons flour
- 1⁄3 cup water
- 2 cups milk
- 1 (12 ounce) can whole kernel corn
- 2 cups cooked ham, diced
- chopped parsley
directions
- Peel and dice potatoes.
- In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
- Make a paste of flour and 1/3 cup water. Stir into potato mixture.
- Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
- Taste, adjust seasoning, and sprinkle with chopped parsley.
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Reviews
-
Jackie, your not kidding when said it's a meal! I used red pepper as that is what I had and for the milk I used fat free evaporated. Skipped the butter and cooked everything in the water that I added a bit of chicken base too. I very much liked that the spuds suffered a split personality in this soup. Some dissolved thickening the soup and some remained in well cooked chunks. Yummy :D -
5 star recipe! I did change a few things with what I had on hand. I used yellow onion in place of the green and red bell pepper instead of green. Oh and all I had were baby potatoes, so I left the skin on and either halved or quartered them depending on the size. Topped the bowls with some chopped crispy bacon :) The flavor of this chowder is fantastic! Served with garlic drop biscuits, yum!!
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It was ok. Had all ingredients on hand. -
Absolutely wonderful recipe. Of course me being from Louisiana I had to kick it up a notch by adding cajun seasoning, trinity (onions, celery, green peppers, parsley), Tasso (Smoked Meat). I also made it on the lighter side by using turkey ham and turkey tasso. Sooo yummy!!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
