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By Joan Reeves aka SlingWords
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Saturday Share: Recipe for Potato and Ham Chowder

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Even thought the autumnal equinox was a non-event when it comes to cooler weather, I’m still wanting soup.

Soup is a cold weather dish best served piping hot.

I’m gathering the ingredients to make one of my favorite soups: Cream of Poblano. If necessary, I’ll turn the air conditioning down a couple of degrees to better enjoy hot soup.

I hope you like this recipe. I took my mom’s homemade potato soup and jazzed it up.

Potato and Ham Chowder


4 tablespoons unsalted butter
1 1/4 cup finely chopped onion (usually 1 small onion)
1 cup peeled and sliced carrots
3/4 cup sliced celery
1 clove of garlic, finely diced
Salt and ground black pepper to taste
1/4 teaspoon smoked paprika (Try Frontier Oakwood Smoked Paprika. Smells wonderful!) 
1/4 cup AP flour
1 cup dry white wine
4 cups chicken broth
3 cups Idaho potatoes, peeled and cut in 1 inch cubes
3 cups of cooked ham, diced
1 bay leaf
3/4 cup heavy cream, half & half, or milk depending on whether you’re watching your fat intake

Garnishes, any or all of the following: Fresh finely-chopped parsley and/or fresh thyme leaves, grated Cheddar, bacon, cooked, drained, and crumbled.


(1) Melt butter in a large heavy pot over medium heat. Add the onion, carrot, celery, salt and pepper. Cook until tender—about 5 minutes.

(2) Add the garlic and cook, stirring frequently, until fragrant and light golden, about 2 minutes. 

(3) Add the flour, stirring constantly until it’s a light golden brown.

(4) Turn heat up, add the wine to the pot, and bring to a boil. Cook about 3-5 minutes until the alcohol in the wine is volatalized, or evaporated.

(5) Pour broth into the pot, add potatoes, ham, and bay leaf. Bring to a boil then reduce heat to a bubbling simmer. 

(6) Cook until the potatoes are fork tender which takes about 10-15 minutes depending on the simmer.

(7) Reduce heat even further and stir in the cream, half and half, or milk, whichever you choose, into the pot. Stir well.

(8) Increase heat to a bubbling simmer and cook up to 5 minutes longer to heat through and meld flavors.

(9) Taste and adjust seasoning if more salt and pepper is needed. Remove the bay leaf and discard.

(10) Serve warm and garnish with finely chopped fresh herbs and/or grated cheddar cheese.

Takeaway Truth

This is a hearty, delicious soup perfect for cold weather. I hope we have some of that soon—but not too much cold, Mother Nature.

Potatoes & Soup Pot Image by congerdesign from Pixabay.

Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves


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