Ham and Potato Chowder
I guess I’ll start by apologizing for the break I’ve taken in blogging. Except I’m not too sorry, because the reason I took a break was this: 
Yep, there’s a new addition to the Homan family, and her name is Faith. She showed up late on the 22nd, and I’ve been a little too busy loving on her to spend much time in the kitchen, or on crafting. She’s the sweetest, sleepiest little lady ever, and she got my brown hair, which I could not be more excited about. Her brother is the spitting image of his father, and I told Dustin this time that I wanted at least some brown hair on this one. Wish granted!
Anyway, I took a few weeks off from cooking, but I’m back in the saddle again. This recipe was designed to use up the last of the Christmas ham. It has a kind of “kitchen sink” feel because I was trying to use up a bunch of ingredients I had hanging around my fridge. This gives it the advantage that it uses simple ingredients that you probably have just sitting around, while really delivering on flavor.
I love warm, creamy soups in the winter – they’re such perfect comfort food! This pairs well with a salad and rolls to make a hearty and filling dinner.
Ham and Potato Chowder
Ingredients
- 1 Tbsp butter
- ¼ onion chopped
- 2 cloves garlic minced
- ½ bell pepper chopped
- 2 medium potatoes chopped
- 1-2 cups chopped ham
- 2 cups milk
- ¼ cup cheddar cheese
- salt and pepper to taste
Instructions
- Melt butter and saute onion, garlic, and pepper until onion is translucent.
- Add milk, ham, and potatoes.
- Stirring frequently, simmer soup until potatoes are soft.
- Stir in cheese until melted. Add salt and pepper to taste.
- Serve with grated cheese and sour cream.
Notes
To make this recipe healthier, substitute olive oil for the butter and use skim milk and low-fat cheese.
Looking for more delicious soups? Gotcha covered!
Olive Garden Copycat Chicken Gnocchi Soup
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