Recipe of the Week

Potato Ham Chowder

4 potatoes

2 Tbsp. butter

1/4 c. sliced onions

1/2 c. chopped green pepper

2 c. water

1 tsp. salt

1/8 tsp. pepper

1/4 tsp. paprika

3 Tbsp. flour

1/3 c. cold water

2 c. milk

1 (12 oz.) can whole kernel corn, undrained

2 c. diced cooked ham

Peel potatoes and dice. Melt butter in large saucepan; add onions and green pepper. Cook until tender but not brown. Add potatoes, 2 c. water and seasonings. Cover and simmer until potatoes are tender. Make paste of flour and 1/3 c. cold water; blend into potato mixture. Add milk and cook, stirring until slightly thickened. Stir in corn and ham; heat through before serving. Sprinkle with chopped parsley if desired.

8 servings