Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenVegetables - Ham And Potato Chowder Recipes By Becky
Famous Authors (View All Authors)
Vegetables - Ham And Potato Chowder Recipes By Becky Post by :avoidDVDscams Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2951

Click below to download : Vegetables - Ham And Potato Chowder Recipes By Becky (Format : PDF)

Vegetables - Ham And Potato Chowder Recipes By Becky

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 source:

Potato and Ham Soup

2 cups red potatoes, peeled and cubed
3 tablespoons butter
1 small onion, chopped fine
3 tablespoons flour
cayenne pepper
black pepper
3 cups milk
1/2 teaspoon salt
1 cup cooked, cubed ham
1 cup shredded cheddar cheese, (4 ounces)
fresh chopped parsley or chives for garnish, if desired

Cook potatoes in boiling water until tender. Drain; reserve 1 cup of the liquid.

Melt butter in a saucepan over medium heat. Add onion; cook, stirring, until tender. Stir in flour; season with red and black pepper. Cook for about 3 more minutes, stirring.

Add potatoes, reserved liquid, milk, and salt; stir well. Add ham; simmer for 5 minutes, stirring frequently.

Remove from heat and let cool for about 5 minutes. Add cheese; stir until melted. Top with fresh parsley or chives, if desired.

Serves 3 to 4.

Potato and Ham Chowder

3 large potatoes, peeled and cubed
2 cups cubed baked ham
2 cup frozen corn
1 large white onion, chopped
1 cup sharp cheddar cheese, shredded
Thickening agent

Boil potatoes and onion in water until potatoes are very well done. Add ham. Add cheese and stir until cheese is melted.

Thicken broth with any white gravy thickener that you prefer. Add corn and simmer until corn is cooked.

Posted by Dancer at
If you like this book please share to your friends :

Vegetables - Potato Soup -  Mashed Potato Chowder Vegetables - Potato Soup - Mashed Potato Chowder

Vegetables - Potato Soup -  Mashed Potato Chowder
1 tablespoon cooking oil 1 onion, chopped 1 carrot, chopped 1 clove garlic, chopped 3 1/2 cups canned low-sodium chicken broth or homemade stock 1 teaspoon dill seeds 2 pounds red new potatoes (about 12), cut in half, or boiling potatoes (about 6), cut into quarters 2 teaspoons salt Fresh-ground black pepper 6 tablespoons butter, at room temperature 1 cup light cream or milk 3 cups fresh (cut from about 5 ears) or frozen corn kernels 1 1/2 pounds medium shrimp, shelled 2 tablespoons chopped fresh parsley In a large saucepan, heat the oil over moderately low heat. Add the onion,

Vegetables - Potato Soup -  Ham, Potato, Onion And Cheese Soup Vegetables - Potato Soup - Ham, Potato, Onion And Cheese Soup

Vegetables - Potato Soup -  Ham, Potato, Onion And Cheese Soup
2 c chopped potatoes 1-1/2 c chopped ham 1 c chopped onions 3 Tbsp Butter 3 Tbsp flour 3 c Milk 1-1/2 c shredded sharp cheddar cheese Add potatoes, onions and ham to 1/2 c boiling water, cook until tender. Add butter flour and a little milk until thick. Finish by adding the rest of the ingredients, serve after cheese melts.