Jenn’s Ham Chowder

With Easter, we thought this might be a good meal to use up any left over ham.  It sounds warm and comforting on a rainy April day.

Jenn’s Ham Chowder

jenn@eatcakefor dinner

1 Tbs. butter

1 Tbs. olive oil

½ cup onion, finely chopped

3 carrots (about 1 ½ cup), chopped

3 large potatoes, peeled and diced

Garlic, minced

1 ½ -2 cups leftover spiral ham, chopped

1 can low-sodium chicken broth

4-5 cups milk

4 Tbs. cornstarch dissolved in ¼ cup water

1 can corn, drained

2 tsp. Italian seasoning

Salt & pepper

1 1/2 - 2 cups Cheddar cheese, grated

Heat butter & oil in large pot over medium heat.  Add the onions, chopped carrots & diced potatoes.  Saute for about 10 minutes or until onions and potatoes are slightly translucent.  Add the garlic & ham & cook another minute or so.  Add one can of chicken broth & bring up to a boil.  Boil until potatoes & carrots are tender.  Add milk & stir to combine.  Dissolve cornstarch in water & add to pot.  Add the can of corn & season with Italian seasoning, salt & pepper (you might not need salt depending on how salty your ham, broth & corn are).  Stir to combine.  Cook until thickened, stirring occasionally.  Last, added shredded cheese & stir until smooth & melted.  Serve with sliced baguette. Serves 5-6. 

Tupps Tidbits ~ when adding milking, heat slowly to avoid scorching

We both thoroughly enjoyed chowder.  It was thick and filling on a damp rainy day.  We recommend enjoying it on an April “showers” day while dreaming of the May flowers…..DEFINITELY A KEEPER!