“I find that homemade is always best…especially when it comes to soup,” assures Esther Danielson of Lake Arrowhead, California. This rich and hearty broth features chunks of potatoes, ham and lots of dill flavor.
- 3/4 cup cubed fully cooked ham
- 1/4 cup chopped onion
- 2 tablespoons chopped celery
- 1 tablespoon butter
- 1 cup chicken broth
- 1 cup cubed peeled potatoes
- 4 teaspoons all-purpose flour
- 1-1/3 cups 2% milk
- 1/4 teaspoon dill weed
- 1/8 teaspoon pepper
- In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
- In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened. Yield: 2 servings.
Originally published as Potato Ham Chowder in Quick Cooking November/December 2005, p65
Reviews for Potato Ham Chowder
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review