p about 2 cups of ham into bite sized pieces.
Peel and dice potatoes.
In large saucepan, melt butter.
Add onions and pepper and cook until tender.
Add potatoes, water and seasonings.
Cover and cook until tender.
Make paste of flour and milk.
Add to potato mixture.
Add rest of milk and cook until thickened; stir in corn and ham.
Peel and dice potatoes.
In large saucepan, melt butter.
Add onion and cook until tender.
Add potatoes, water, and seasonings. Cover and simmer until potatoes are tender.
Make a paste of the flour and 1/2 c. water; add to potato mixture.
Add milk and cook until slightly thickened.
Stir in undrained corn and ham.
Heat through.
(This soup tastes even better the day after you make it!)
Melt butter in large kettle.
Add onion, celery, garlic salt and ham.
Cook until onion and celery are tender, but not browned. Add potatoes, salt, chili powder and water.
Simmer until potatoes are tender.
Add milk and tomatoes.
Heat, but do not boil.
A little less milk might be preferred.
Serves 6.
rizzle the mixture over the potato salad and stir in lightly
-quart Dutch oven combine potato, sweet pepper, garlic, and black
Recipe may be halved or doubled.
Saute the chopped
onions,
ham
and
chopped celery in melted butter.
Add the diced potatoes and cook for 15 minutes longer. Remove from heat
and add the salt, pepper, flour and milk.
Mix well.
Return
to heat and warm slowly.
Do not let the soup boil. More milk may be added to thin the soup.
This is a basic recipe and
more
may
be added.
Examples:
1 can corn, fresh mushrooms, carrots...
ntil softened.
Add diced ham and saute 1 minutes.
n cold water.
Fry ham and onions together until nicely
Whisk 3 cups warm water with chicken soup base in slow cooker until soup base has dissolved; stir in cream of chicken soup until almost smooth.
Stir potatoes, ham, corn, yellow onion, and butter into the soup mixture.
Place flour and 1/2 cup water into a small container with a lid and shake well to combine into a smooth mixture; stir flour mixture into soup. Mix in parsley, dill, and celery seed. Season soup with salt and black pepper.
Cook chowder on High for 4 hours or Low for 8 hours, stirring once or twice during cooking.
In a 4 qt. Dutch oven, melt margarine.
Add onion, green pepper and ham.
Brown.
Add potato, water and pepper.
Cover and simmer until potatoes are tender.
Make a paste of flour and 1/3 cup of water.
Add to potato mixture.
Add both cans of soup and drained corn.
Heat through.
Serves 6.
Stir together soup and milk until blended.
Add sweet potato, corn and ham. Heat through but do not boil.
Season with salt and pepper.
Combine all ingredients in big pot and simmer for at least one hour or until potatoes and cabbage are tender.
Remove 1/4 of the chowder to a tall container ( like a sugar storage) and hand mix until smooth and creamy and return to pot and serve. If you dont have a hand mixer or immersion blender, pour into blender and blend until smooth. Beware of blending hot soups for splatter.
Serve hot with saltine crackers on the side, if desired.
Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.
Melt margarine in 3 1/2-quart casserole.
Saute onion and green pepper until tender.
Add potatoes, 2 cups water, salt, paprika and pepper.
Cover and simmer about 15 minutes or until potatoes are tender.
Combine flour and 1/3 cup water in small bowl; blend well.
Stir into potato mixture.
Add milk.
Simmer until slightly thickened stirring frequently.
Add corn and ham; heat through.
In large saucepan, combine potato slices from mix, seasoning package, ham, carrot, pepper, water and milk.
Bring to a boil. Reduce heat to medium.
Cook 15 minutes or until potatoes are tender.
Do not drain.
Stir in parsley.
Put potatoes, onion, water and oleo in covered dish and microwave 10 to 12 minutes, stir occasionally.
In large bowl, combine milk, flour and pepper (shake flour and little milk to dissolve).
Microwave 6 to 7 minutes, stir often.
Pour over potatoes.
Add ham and cheese, microwave 2 to 3 minutes to melt cheese.
In a Dutch oven, bring water to a boil.
Add salt and pepper. Add vegetables.
Cover and simmer 10 minutes or until vegetables are done.
Melt butter in saucepan.
Blend in flour. Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils.
Boil for 1 minute.
Add cheese and stir until melted. Slowly stir cheese mixture into vegetables.
Add ham and stir well.
Serves 6.
In large skillet, saute onion and celery in butter until soft. Add ham and potatoes.
Fry for 10 minutes or until done.
Remove from heat and add flour and seasonings.
Mix well.
Add milk. Return to heat and warm slowly.
Serve piping hot garnished with parsley flakes.
Serves 6.