The Most Delicious Ham Chowder You’ll Ever Eat

We eat a LOT of soup around here, and truth be told we’d probably be eating a lot more if it were up to me. If you’re a gardener, potatoes, onions, and carrots are easily stored well into winter. If you’re not a gardener, well I’d imagine those ingredients are pretty much staples in most households anyway.

If you know me, you know I’m not a big recipe person (perhaps borderline anti-recipe) BUT I actually pull out the ol’ church cookbook from the 20th century for this one because I like it the way it was intended and very little tweaking is necessary.

Ham Chowder

4 lg. carrots, diced

2 stalks celery, diced

1 sm. onion, diced

4 sm. potatoes, diced 

5 c. water

2 to 3 c. diced ham 

2 T. butter

6 T. flour

2 1/2 c. milk

salt/pepper to taste

paprika and parsley for garnish 

In a stockpot or soup kettle, cook carrots, celery, onion, and potatoes in 5 cups water until tender, about 20 minutes. Add ham, butter, salt, and pepper. Blend flour into milk smoothly. Stir into soup. Heat, stirring constantly, until mixture boils. Turn heat to low, allow to simmer, partially covered, 10-20 minutes to develop flavor. Sprinkle top with paprika and chopped parsley.

*because this recipe isn’t my own, I kept it true to the original but I substitute the water with bone broth