Serves: 4
Potato & Ham Chowder
- 8 ounces Virginia Brand Ham, diced
- ¼ cup unsalted butter
- 2 cloves garlic, minced
- 1 large onion, diced about 1 cup
- 2 medium carrots, diced about 1 cup
- 2 medium celery stalks, diced about ½ cup
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup good quality chicken broth
- 2 medium russet potatoes, peeled and diced, about 1 ½ cups
- 1 cup frozen corn
- Kosher salt and freshly ground black pepper, to taste
- 2 teaspoons fresh snipped chives
- In a large stockpot melt butter over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become slightly translucent, about 2-3 minutes.
- Add carrots and celery stir and continue to cook for 5 more minutes.
- Add flour and stir to combine until vegetables are well coated.
- Add milk, chicken broth and potatoes, bring to a boil stirring occasionally, reduce heat to simmer 15-20 minutes till potatoes are tender.
- Stir in corn and ham, season with salt and pepper, heat until warmed through and adjust seasoning if necessary. If the chowder is too thick, add more milk or broth as needed until desired consistency is reached.
- Serve immediately, garnish with fresh snipped or chives if desired.
