Creamy Ham, Potato and Broccoli Chowder

This is so good on a cold winter night.  Garnish it with shredded cheese, if you like.

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 1 cup small broccoli florets
• 1 1/2 cups diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules
• 1/2 teaspoon salt
• Pepper to taste
• 5 tablespoons butter
• 5 tablespoons flour
• 2 cups whole milk

Combine first five ingredients with water in a stockpot.  Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.  Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium heat.  Whisk in flour and cook, stirring constantly until flour is no longer raw, about 1 minute.  Stir in milk and continue stirring over medium heat until thick.

Stir the milk mixture into the stockpot, and cook until heated through.  Serve immediately.

Makes 6 servings.

“The journey is as important as the destination.”