Cheesy, Creamy Potato and Ham Chowder

“My family loves hot soups and stews in the cold Kansas winters. A favorite of my family is this creamy and cheesy ham and potato chowder. The veggies thicken the soup so there is no added flour or cornstarch.”
READY IN:
1hr 30mins
SERVES:
8-10
YIELD:
10-12 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil and butter in large stockpot, add chopped onion, celery, carrot, garlic and half the potatoes. Add a pinch of salt and pepper. Cook 5 to 10 minutes then add water and bouillon. Cook 20 to 30 minutes - till veggies are VERY tender. Blend or process with the cream cheese till smooth - this is your thickener as there is no flour/cornstarch in the recipe. Pour the blended veggies/stock back into your stockpot.
  2. Cook the other half of the potatoes in 2 cups of boiling water in a seperate pan till tender - about 10 minutes - drain when cooked. Add the potatoes, ham, cream and valveeta. Stir, taste for seasonings and heat thru (till cheese melts). We like to serve with a salad and crusty french bread.

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