Attention, Folks! This Chowder Is As Good As It Gets!
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It’s up to you whether you’d like to add more vegetables, for example celery. Sometimes I omit the carrots – I love them, but my picky eater disagrees!
This is my go-to recipe every time I have leftover ham. I’ve actually made this chowder even when I didn’t have ham – the veggie version was just as tasty! You could also try making this with leftover chicken. Or maybe crumbled bacon… We all know bacon makes all great dishes even better, right?
Ingredients
1 Tablespoons Bertolli olive oil
1 Tablespoons Land O’ Lakes butter
1 small onion diced
1 teaspoon minced garlic
2 carrots peeled and diced
2 potatoes (russet yellow or golden – I used golden), peeled and diced
1 cups can whole kernel corn OR 1 and 1/2 frozen corn 15oz.
2 cups vegetable or chicken stock
1 cups and 1/2 leftover ham diced
2 cups milk (whole skim or 2% – I used 2%)
2 Tablespoons Argo cornstarch OR 3 Tablespoons Gold Medal all-purpose flour
2 teaspoons Italian seasoning
salt and pepper to taste
Instructions:
In a large stockpot, heat up olive oil and butter on medium heat.
Add onion and garlic and cook for 3 minutes.
Add carrots and potatoes. Stir together.
Add stock and ham. Cook for 10 minutes on medium heat.
In a large measuring cup or medium mixing bowl, whisk together milk and cornstarch.
Add to veggies and stir in well.
Add seasoning, stir together.
Cook until potatoes are cooked and chowder thickens, about 10 more minutes.
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Quick tip: Refrigerate leftovers for up to 3 days.