Go Back Email Link
–+ servings

Two-Potato Ham Chowder

Couverts5
Deel op Facebook Print Recipe

Equipment

  • 3-quart saucepan

Ingredients

  • ½ cup chopped leek or onion
  • 2 cups reduced-sodium chicken broth from 32-oz carton
  • 2 medium baking potatoes peeled, each cut into 6 pieces
  • 2 cups cubed ½-inch peeled dark-orange sweet potatoes (about 2 medium)
  • 1 cup diced cooked ham from 8-oz package
  • 1 cup frozen sweet peas from 12-oz bag
  • 2 tablespoons chopped fresh chives
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup half-and-half or milk

Instructions

  • Spray 3-quart saucepan with cooking spray; heat over medium heat.
  • Add leek; cook and stir about Minutes or until softened.
  • Increase heat to high.
  • Add broth and baking potatoes.
  • Heat to boiling.
  • Reduce heat; cover and gently simmer 5 minutes.
  • Add sweet potatoes.
  • Cover; gently simmer about 10 minutes or until potatoes are tender when pierced with fork.
  • Using slotted spoon, remove baking potatoes from saucepan; place in blender.
  • With lid on saucepan, carefully drain off broth into blender, leaving leek and sweet potatoes in saucepan.
  • Cover blender; puree potato mixture until smooth.
  • Return mixture to saucepan.
  • Stir in remaining ingredients.
  • Cook over medium heat about 8 minutes, stirring occasionally, until thoroughly heated.

Notes & Wine Advice

Time-saver:

This is a great soup to take to work for lunch. Pour leftovers into microwavable containers. Cool slightly; cover and refrigerate.
--------------------------------------------------------------------------------------------------
Course; One Pot Dinner / Pork