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Full Online Book HomeLearning KitchenSoups - Ham And Potato Chowder
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Soups - Ham And Potato Chowder Post by :Martine_Metaxas Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2782

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Soups - Ham And Potato Chowder

5 oz. pkg. dry scalloped potatoes
1 ham bone
1 cup coarsely chopped ham
4-1/2 to 5 cups chicken broth
2 stalks celery, chopped
2 carrots, shredded or chopped
1/2 cup chopped onion
1/8 tsp. pepper


Mix together in a 3 1/2 to 4 quart crockpot or slow cooker. Cover and cook on "low" for 7 hours.

In separate bowl mix together real well: 2 cups skim milk or regular milk or half & half and 1/3 cup all purpose flour


Gradually stir this into crockpot, blending well. Cover and continue to cook on "low" for 1 hour, stirring occasionally - mixture will have thickened a bit and vegetables will be tender.
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4 large carrots, diced 4 stalks celery, diced 4 large potatoes, peeled and diced 1 small onion, diced 5 cups water 2 to 3 cups diced cooked ham 2 Tbl. butter Salt and pepper 6 Tbl. flour 2 1/2 cups milk Cook celery, carrots, potatoes and onions for 18 to 20 minutes in the 5 cups of water. Add the ham, butter and salt and pepper to taste. Combine the flour and milk, shake till no lumps remain. Stir this into the vegetable mixture, stirring constantly. Bring to a boil, reduce heat and simmer for 20 minutes. Recipe
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Rich and creamy, this New England style chowder uses ham and yellow corn rather than clams, which makes it a great everyday soup all the family will enjoy. 1 tablespoon butter 2 tablespoons canola oil 1 onion, finely chopped 2 small bell peppers (1 green and 1 red), cored, seeded, and diced 2 tablespoons all-purpose flour 1 pound potatoes, peeled and diced 3 cups hot chicken stock 1 bay leaf Salt and freshly ground pepper 1 cup milk 11 ounce can yellow corn, drained 1/4 pound thick-sliced cooked ham, diced 1/2 cup light cream Paprika for garnish Melt the butter with
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