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Ham and Potato Chowder Recipe
Full from deliciousness?
If you're cooking with kids...
The only thing I let my kids do in this recipe is put the ingredients in the pot. Sometimes after I peel and cut everything, I'll let my toddler separate the edible things into small, individual bowls. My son loves to snack on the carrots! Sometimes I can teach my son about steam and heat while allowing him to help me stir the pot as long as I'm keeping my eye on him at all times. The last thing we want is a burnt hand or elbow. :)
- 3 1/2 cups potatoes, peeled and diced
- 1/3 cup celery, diced
- 1/3 cup onion, finely chopped
- 3/4 cup cooked ham, diced
- 3 1/4 cups water
- 2 Tbs. chicken bouillon, (or 2-3 cubes)
- 1/2 tsp. salt, (or to taste)
- 1 tsp. ground white or black pepper, (or to taste)
- 5 Tbs. butter
- 5 Tbs. all purpose white flour
- 2 cups milk
- Combine potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil and cook over medium heat until potatoes are yummy and tender. This should take about 10-15 minutes. Stir in all of the seasonings: the chicken bouillon, salt and pepper.
- In a separate saucepan, melt butter over medium-low heat. Constantly whisk the flour with a hand held whisk until thick. This takes about 1 minute. Then, slowly stir in milk in order to avoid lumps until all of the milk has been added. Continue stirring constantly over low heat until thick, 4 to 5 minutes. If you let it sit too long, it will become thicker.
- Stir the milk mixture into the stockpot. Let the soup simmer until it's cooked all the way through. Serve immediately because I'm sure your family can spell the delicious scent all over the house by now!
© 2014 Grace Peterson