Ham potato chowder
When the weather is cold outside, this ham and potato chowder is the soup to make! And since there’s lots of winter weather going on right now, it’s the perfect day to have this simmering on the stove, all ready to eat! You’ll love it!
INGREDIENTS
– 2 tbsp unsalted butter
– 1 medium onion, diced
– 3 ribs celery, diced
– 3 cloves garlic, minced
– 1 1/2 tsp kosher salt
– 3/4 tsp black pepper
– 2 cups chopped carrots
– 1 1/2 lb red potatoes, diced
– 1 sprigs fresh thyme
– 1 stem fresh rosemary
– 4 cups chicken stock
– 1 cup heavy cream
– 1/2 lb ham, diced
– 2 cups shredded cheddar cheese
INSTRUCTIONS
– In a 6-quart stockpot, melt the butter over medium-low heat. Once the butter is melted, add the celery and onion. Sauté the onion and celery until they are softened but not brown, 4-6 minutes. Once the mixture is softened, add the garlic, salt, and black pepper. Stir to combine and cook the garlic for 1 minute.
– Once the garlic is cooked, add the red potatoes, carrots, thyme, rosemary, and chicken stock. Stir, and bring the soup to a boil. Once the soup is boiling, reduce the heat to a simmer. Cover and simmer the soup until the potatoes are soft, 35-45 minutes.
– Once the potatoes are softened, remove the rosemary and thyme. Then remove 1 1/2 cups of the potatoes, vegetables, and stock, blend it until it is smooth, and return the liquid to the soup. Add the heavy cream, diced ham, and cheese. Stir and simmer for 10 minutes to allow the ham to heat and the cheese to melt. Once the soup has simmered, the potatoes will break down into the soup, and the blended portion will have thickened the soup slightly.
