Ham & potato chowder
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or margarine |
| ¼ | cup | Onion; chopped |
| ¼ | cup | Green pepper; chopped |
| 4 | mediums | Potatoes; washed, peeled & cubed (3 cups) |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Paprika |
| ⅛ | teaspoon | Pepper |
| 3 | tablespoons | All-purpose flour |
| 2 | cups | Milk |
| 1 | can | (12 oz) Whole-kernel corn; undrained |
| 1½ | cup | Ham; cooked & diced |
| Parsley; minced Water | ||
Directions
Melt butter in 3-½-quart saucepan. 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 ⅓ 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. Sprinkle each serving with parsley.
("The All American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on Prodigy; N.HAGFORS on GEnie)