Potato-Ham Chowder

I got the recipe for this chowder from my mom.   She made it all the time when I was growing up.  I make it a lot during the cooler months of the year but we had a particularly overcast day with some rain last week and I hadn’t made this in awhile so I decided to put this on the table for dinner.  I’ve tweaked a few things to my own liking and I serve it with French bread or rolls. 

Potato-Ham Chowder

Ingredients

3 T. margarine or butter (I use butter and always use 6 T. instead)

¼ c. chopped onion

3 T flour (I use 4 T.)

1 t. chicken flavored instant bouillion granules (I use 2 t.)

¼ t. thyme leaves

¼ t. pepper

2 c. milk

1 c. water

2 c. potatoes (diced and cooked)

9 oz. fresh/frozen vegetables

1 c. cubed cooked ham

Directions:

Cube potatoes and put them in a pot to boil.  Meanwhile, in large saucepan over low heat, melt butter.  Stir in onion.  Saute until tender.  Stir in flour, bouillion, thyme, and pepper.  Cook 1 minute, whisking constantly, until smooth and bubbly.  Gradually whisk in milk and water.  Cook over medium heat, whisking frequently, until mixture boils.  Be sure to whisk along the bottom of the pan so it doesn’t burn.  Drain potatoes.  Stir in potatoes, ham, and vegetables.  Reduce heat; simmer stirring occasionally for 10 minutes until the chowder has thickened.

In my test kitchen:

I cook my potatoes until they are just barely softened.  Otherwise they will fall apart in the soup once they are added in.  Also, I like to use fresh carrots in the chowder.  So I will chop those and add them to the pot of potatoes to boil.  I use frozen peas and corn at the end when I’m adding in the ham.  I used to use canned corn but I have found that it is a little too sweet and changes the taste of the chowder.  Frozen corn is better.  In this most recent attempt to make the chowder, I don’t think I let it simmer long enough.  Which is why it looks more like a soup broth than a chowder.  So be sure to let it simmer long enough to thicken up.

~Happy Cooking!