Two-Potato Ham Chowder
Equipment
Ingrediënten
- ½ cup chopped leek or onion
- 2 cups reduced-sodium chicken broth from 32-oz carton
- 2 medium baking potatoes peeled, each cut into 6 pieces
- 2 cups cubed ½-inch peeled dark-orange sweet potatoes (about 2 medium)
- 1 cup diced cooked ham from 8-oz package
- 1 cup frozen sweet peas from 12-oz bag
- 2 tablespoons chopped fresh chives
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup half-and-half or milk
Instructies
- Spray 3-quart saucepan with cooking spray; heat over medium heat.
- Add leek; cook and stir about Minutes or until softened.
- Increase heat to high.
- Add broth and baking potatoes.
- Heat to boiling.
- Reduce heat; cover and gently simmer 5 minutes.
- Add sweet potatoes.
- Cover; gently simmer about 10 minutes or until potatoes are tender when pierced with fork.
- Using slotted spoon, remove baking potatoes from saucepan; place in blender.
- With lid on saucepan, carefully drain off broth into blender, leaving leek and sweet potatoes in saucepan.
- Cover blender; puree potato mixture until smooth.
- Return mixture to saucepan.
- Stir in remaining ingredients.
- Cook over medium heat about 8 minutes, stirring occasionally, until thoroughly heated.
Notes / Tips / Wine Advice:
Time-saver:
This is a great soup to take to work for lunch. Pour leftovers into microwavable containers. Cool slightly; cover and refrigerate.--------------------------------------------------------------------------------------------------
