Potatoes, onions and more.
Hearty Ham Chowder
Description
“I found this recipe online many years ago and it has been a family favorite ever since!” -Rhonda Medema, Purchasing
Ingredients
| 2 | Cup | Water |
| 3 | Medium | Alsum russet potatoes (peeled and chopped) |
| 1⁄2 | Cup | Red onion (chopped) |
| 1 | Teaspoon (Metric) | dried basil |
| 2 | Teaspoon (Metric) | instant chicken bouillon granules |
| 1⁄2 | Teaspoon | Pepper |
| 3 | Cup | Broccoli |
| 2 | Cup | Ham (fully cooked, chopped) |
| 2 | Cup | Light cream or half and half |
| 1 | Tablespoon | butter |
| Unknown | Parmesan cheese (sprinkled on top) |
Instructions
In a large saucepan, combine water, potatoes, onion, basil, chicken bouillon granules & pepper.
Bring to a boil, reduce heat. Cover and simmer for 15 minutes or until potatoes are tender.
Remove from heat DO NOT drain. Using a potato masher or fork, mash potatoes in saucepan.
Stir in broccoli, return to boiling. Reduce heat; cover and simmer 8-10 minutes or until broccoli is ju tender.
Stir in chopped ham, light cream or half and half, and butter.
Cook and stir until heated though.
To service, ladle into soup bowls. Sprinkle each serving with parmesan cheese.
Notes
Shortcuts by Rhonda:
“I usually double this recipe. Larger stores sometimes have chopped frozen broccoli, I love when I can find this! For the Ham, I will buy a Ham Steak. I am very generous with the size of the potatoes and ham.”
Summary
| Yield | |
|---|---|
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Recipes | Soup |