DESCRIPTION
This Ham and Potato Chowder takes a handful of simple ingredients and turns it into a cozy meal.
Ingredients
Scale
- 2 lbs. baking potatoes
- 4 cups low or no sodium chicken broth
- 8 oz. cubed ham
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ cup flour
- 1 cup water
- 2 spring onions, chopped (optional)
Instructions
- Peel the potatoes, if desired. Cut them into 1 inch cubes and put them into a large pot.
- Add the chicken broth, cubed ham, salt, and black pepper. Stir.
- Bring to a boil over high heat. Stir. Reduce heat to a simmer and cook until the potatoes are fork tender, about 8-10 minutes. Remove from the heat.
- Scoop out about half of the potatoes and put them into a large bowl. Use a potato masher to gently mash them a bit. You don’t want them fully mashed. More like half mashed. Return the half-mashed potatoes to the pot. Stir.
- Measure the flour into a jar or container with a tight-fitting lid. Add the water. Put on the lid and shake it well until the flour and water are fully combined.
- Stir the flour mixture into the pot of soup. Return the soup to medium-high heat and bring to a simmer, stirring occasionally. Simmer for one minute.
- Taste and add extra salt and pepper, if desired. Serve topped with some of the chopped spring onion for garnish, if using.