CHEESY HAM & POTATO CHOWDER
Did you cook a ham for Easter? Every year we have left over ham, which we try to eat up but end up tossing part of the left overs because we do not eat it fast enough. So I have started taking part of the ham off, chopping it into bite sized pieces, and putting it in freezer bags to use for meals in the next few months.
This year I was able to freeze 7 bags of ham, this will make for easy meals in the future.
Here is one of the recipes I like to make with ham, CHEESY HAM & POTATO CHOWDER
You will need:
- 1 large onion chopped
- 5 strips of raw bacon chopped
- 1-2 cups diced ham
- 4 large potatoes
- 32 oz chicken broth
- 2 cups shredded Cheddar cheese
- 16 oz tub sour cream
- 2 tablespoon Corn Starch mixed with 1 cup milk
- Mrs Dash
- 1 Tablespoon parsley flakes
- salt and pepper
Start out buy chopping up 5 strips of bacon, 1 large onion and cube ham
In a large pot, start to cook bacon
Once bacon is cooked about half way add the onions and ham. Use the fat from the bacon to cook the onions ( over medium heat) Cook till onions start to turn clear about 5-8 minutes ( depends of your pan and stove heat) By cooking it like this it really helps the flavors come out, and blend.
Then Season with Mrs Dash, and a little salt and pepper.
Add 32oz of Chicken broth
Peel and dice 4 Large potatoes. I have my little helpers peel them for me….they love to help me cook. Plus if they peel the potatoes then they are super excited to eat them.
They will break down some in cooking so I cute them about 1 inch cubes.
Add the potatoes to the pot….them add enough water so the potatoes are totally covered ( normally 1-2 cups water)
Bring to a boil, them turn down to a simmer, put lid on and cook till potatoes are tender. Normally takes about 20 mins, But I then turn them on low and let the flavor mix for about 1 hour. If you are in hurry go right to the next step…after 20 mins of cooking. I just think it taste better the longer it cooks. DO NOT BOIL longer than 20 or the potatoes will break down to nothing……just simmer them on low.
Take off heat, add tub of sour cream, 2 cups cheese and stir till well mixed.
Once sour cream and cheese is mixed in, add corn starch mixed with milk. Then put soup back on medium heat and bring to a boil, as it comes to a boil it will start to thicken from the corn starch. Make sure you stir so the dairy does not scald or burn.
Once soup has thickened add 1 tablespoon parsley, mix in. Salt and pepper to taste….. Take off heat and enjoy!
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