My Favorite Chowders

We thought it was Spring, but then yesterday we got hit by a blizzard and we needed some good warm comfort food to cheer us up.  The Ham Chowder was a new recipe and a definite winner (I noted as Sweetheart licked her bowl clean and asked for seconds).  The Cheesy Chicken Chowder is a longtime favorite that we all love.

Ham Chowder

From: Food, Folks, and Fun

Ingredients:

1 ½   lb. potatoes, peeled, cooked, and drained

½ C. onion, chopped

½ C. celery, chopped

2 T. butter

1 – 14.5oz. can chicken broth

2 C. milk

1 C. ham, cooked and diced

¼ C. parsley, minced

½ t. salt

1/8 t. freshly cracked pepper

¼ - ½ C. cheddar cheese, shredded (optional)

Directions:

1. Cube and cook potatoes (again, I use Southern-style, or cubed hash browns) and set aside. Saute the onions and celery in butter until tender.

2.  In a blender combine half the potatoes and the onion and celery mixture with a ¼ cup of the chicken broth. Blend until smooth. Add remaining chicken broth and blend.

3.  Pour mixture into a pot and add the milk, remaining potatoes, ham, parsley, salt, and pepper. Bring to a boil, reduce the heat and simmer for 10 minutes, stirring occasionally. Top with cheese if desired.



Cheesy Chicken Chowder

Ingredients:

3 cups chicken broth

2 cups diced potatoes

1 cup diced carrots

1 cup diced celery

1/2 cup diced onion

1 1/2 tsp salt

1/4 tsp pepper

1/4 cup butter

1/3 cup flour

2 cups milk

2 cups shredded cheddar cheese

2 cups diced cooked chicken

Directions:

1.  In a 4-qt. saucepan, bring chicken broth to a boil, reduce heat; add the potatoes, carrots, celery, onion, slat, and pepper.  Cover and simmer for 15 minutes or until vegetables are tender.

2.  Meanwhile, melt butter in a medium saucepan; add flour and mix well.  Gradually, stir in milk; cook over low heat until slightly thickened.  Stir in cheese and cook until melted; add to broth along with chicken.  Cook and stir over low heat until heated through.

Yields 6-8 servings