In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is slightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15 to 20 minutes or until potatoes are tender.
In a small bowl, combine flour and milk until smooth; stir into the chowder. Add the dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Peel and dice potatoes.
In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
Make a paste of flour and 1/3 cup water. Stir into potato mixture.
Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
Taste, adjust seasoning, and sprinkle with chopped parsley.
Peel and dice the potatoes. In a large saucepan, melt butter or margarine. Add onion and green pepper. Cook until tender. Add potatoes, 2 cups water and seasonings. Cover and simmer until potatoes are tender. Make a paste of the flour and 1/3 cup water. Add the paste to the potato mixture, stirring constantly to make smooth. Add milk and cook, stirring constantly, until slightly thickened. Stir in drained corn and diced ham. Heat thoroughly. Garnish with chopped parsley just before serving. Serves 6.
In a large pot, cook potato, carrots, celery and ham in water about 20 minutes or until vegetables are tender.
Drain and remove vegetables, reserving liquid.
In large kettle, melt margarine or butter; add onion and green pepper and cook until tender.
Add potatoes, 2 cups water and seasonings.
Cover and simmer until potatoes are tender.
Make paste of flour and 1/3 cup of water and stir into the potato mixture.
Add milk and cook until slightly thickened.
Stir in corn and ham.
Heat thoroughly.
Serves 6.
In slow cooker place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper. Add water to cover and add two bouillon cubes.
Cook on low setting for 8 - 9 hours. Stir in the evaporated milk, and continue to cook for 30 more minutes.
Peel and dice potatoes.
Melt butter in saucepan; add pepper and onion.
Saute until tender.
Add potatoes and 2 cups water with seasonings.
Cover and simmer until potatoes are tender. Make paste of flour and 1/3 cup water; add to potatoes.
Add milk and cook until slightly thickened.
Stir in undrained corn and ham.
Heat thoroughly.
Makes 6 servings.
Cook and stir bacon and ham together in a large pot over medium-high heat until some of the bacon fat renders, 7 to 10 minutes. Add the onion and continue cooking until the bacon and ham are browned and the onion translucent, 5 to 7 minutes more.
Pour milk and potato soup into the pot; add potatoes, garlic salt, and pepper. Reduce heat to medium-low and cook mixture at a simmer, stirring frequently, until heated through and slightly thickened, about 20 minutes.
Ladle soup into bowls and top with Cheddar cheese and green onions.
Cook cauliflower in chicken broth in a large covered saucepan until almost tender, about 10 minutes.
Do not drain.
In a mixing bowl, gradually stir cream into potato soup.
Blend water, cornstarch and pepper. Stir into potato mixture.
Pour over cauliflower and cook, stirring often, until thick and bubbly. Stir in ham; simmer over low heat for 10 minutes. Garnish with parsley.
Makes 4 to 6 servings.
Melt margarine in 3-quart pot over medium heat.
Stir in potatoes, onion and celery.
Cover and cook 10 to 12 minutes, stirring occasionally, until potatoes are almost tender.
Whisk 1/2 cup milk with flour until smooth.
Stir into potato mixture with remaining milk and ham.
Bring to a boil over medium heat, stirring often.
Reduce heat to medium-low.
Cover and simmer for 5 minutes.
Add corn, salt and pepper and simmer for 5 minutes longer until thickened and vegetables are tender.
In a large uncovered saucepan, cook celery and cauliflower in chicken broth until almost tender (about 10 minutes). Set aside. In a mixing bowl, gradually stir milk into undiluted potato soup. Blend water, cornstarch and pepper. Stir into soup mixture; pour over cauliflower mixture in the saucepan. Stir in ham and simmer over low heat for 10 minutes. Just before serving, stir in cheese.
In a large covered saucepan, cook celery and cauliflower in chicken broth until almost tender, about 10 minutes.
Do not drain.
In mixing bowl, gradually stir in half and half or evaporated milk into potato soup.
Blend water, cornstarch and pepper.
Stir in ham.
Simmer on low 10 minutes.
Just before serving, stir in cheese.
Combine the potatoes, celery, onion, ham and water in a stockpot
Cook onion in butter until tender, but not brown.
Add potatoes, 2 cups water, salt and pepper.
Cover and simmer 15 minutes.
Remove from heat, stir in corn, ham and milk.
Blend flour with 1/2 cup water; stir into chowder.
Cook until thickens. Sprinkle with paprika.
Makes 6 cups.
Potatoes may be red skinned or other thin skinned; cut in 1/2-inch chunks.
Ham is fully cooked, smoked and cut in small chunks.
Corn may be fresh, canned or frozen.
Bring cauliflower and chicken broth to a boil.
Simmer for 10 minutes.
Stir in soup and cream over low heat.
In small bowl, mix flour and water until smooth.
Stir into soup mixture.
Add pepper, parsley and ham.
Heat thoroughly.
Serve immediately.
Bring first 6 ingredients to a boil and cook 10 minutes. Do not drain. In a small saucepan, melt butter and add flour; stir until smooth. Add milk and heat thoroughly. Combine this mixture with potato mixture and stir well. Add cheese and ham. Slowly simmer 10 to 15 minutes.
b>potato mixture, including liquid, into milk-cheese mixture; add corn and ham
aucepan, stir together the corn, potato, onion, water, chicken bouillon, and
Melt
butter and saute onion, potatoes and celery until almost cooked
through.
Mix
flour with 1/2 cup of the milk, then add it and the remaining milk to the potato mixture.
Add corn
and ham; heat until piping hot.
Serve hot with a salad or diced tomatoes.
Serves 4.