Tuesday, March 2, 2010

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

1 comment:

  1. That sounds yummy! We have Wednesday Night Soup Dinners at church during Lent. I'm going to give this recipe a try! Thanks!

    Bridgette Groschen