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.”