Taste of Home
Ham & Potato-Rutabaga Chowder
TOTAL TIME: Prep: 45 min. Cook: 25 min.
YIELD: 12 servings (3 quarts).
The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. —Cheryl Perry, Hertford, North Carolina
Ingredients
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2 pounds rutabagas, peeled and chopped (about 4 cups)
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1-1/4 pounds red potatoes, chopped (about 4 cups)
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1 large onion, chopped
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6 tablespoons canola oil, divided
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1 teaspoon salt
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1/4 teaspoon pepper
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1-1/2 cups cubed fully cooked ham or country ham
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1 medium sweet red pepper, chopped
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2 celery ribs, chopped
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1/2 cup all-purpose flour
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1-1/2 teaspoons onion powder
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1-1/2 teaspoons smoked paprika
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8 cups chicken or ham stock
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1 cup heavy whipping cream
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Salt and pepper to taste
Directions
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1.
Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally.
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2.
Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels.
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3.
In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes.
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4.
Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.
Nutrition Facts
1 cup: 254 calories, 15g fat (5g saturated fat), 33mg cholesterol, 776mg sodium, 21g carbohydrate (6g sugars, 3g fiber), 10g protein.
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