Country Ham Chowder
2-3 medium Yukon Gold potatoes, pared and cubed
Put these in a small saucepan, cover with about 3/4 cup water and sprinkle on a little salt. Cover and simmer about 8 minutes until they are tender. Set aside (liquid and all).
In a large saucepan melt 3 Tbsp butter, add 1/4 cup chopped onion, 1/2 cup chopped carrot and 1/2 cup chopped celery. Cook over medium heat stirring occasionally. Season with salt and pepper. Dump in 3 Tbsp flour. Cook and stir for 1 minute to cook off the raw flour taste.
Add 2 1/2 cups milk (you can use skim milk in this and it's plenty rich)
Bring to a gentle boil until it's thick and bubbly.
Add:
1 Tbsp Dijon mustard
the potatoes with the liquid you cooked them in
1 can sweet corn (drained please)
1 cup chopped ham
Bring to a simmer.
Add:
1 1/2 cups shredded medium cheddar cheese
Do NOT let chowder boil once you have added the cheese, just let it sit over the turned off burner and stir it around until it's melted.
Ladle into bowls and sprinkle with chopped parsley.
This freezes great. Let it cool then put it in freezer bags. Freeze it flat. Thaw and heat!
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