Chunky Ham And Potato Chowder

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One of my family's favorite soups! Because we are garlic lovers, i sometimes throw in about 1 heaping tablespoon minced garlic in with the onion, but that is optional of coarse. The ingredients may be doubled or even tripled. This is a wonderful recipe to use up leftover ham, just serve this wonderful chowder with crusty bread. You can use all half and half cream if desired. For an extra cheesy soup, add in 1 cup diced velveeta cheese towards the end of the cooking and stir until smooth. You will just love this soup, i promise!!!

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Steps

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Cook the cubed potatoes in boiling water until firm-tender drain.

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Set aside.

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In a dutch oven or a heavy-bottomed sauepan , saute onion or leeks and garlic until the onion is soft.

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Add in thyme , salt and pepper.

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Cook for 1 minute to release the thyme flavor.

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Add in half and half and whipping cream.

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Cook and stir over medium heat until warm careful not to scorch.

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Add in grated parmesan cheese and cooked cubed ham.

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Cook , stirring for about 7-8 minutes on medium heat , or until the cream is heated to almost hot.

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Stir potato buds or flakes.

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Cook over medium-low heat , stirring until mixture is thickened , this might take about 8-10 minutes or more , the potato flakes will thicken up after about 8-10 minutes.

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This is really not neccesary , but i like to mash about 1 / 4 cup cooked potatoes and add them into the soup , and just stir them inches.

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Add in cooked diced potatoes or you can even add them in at the table.

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Spoon into bowls , and sprinkle with more parmesan cheese if .

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Ingredients

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onion, garlic, butter, dried thyme, salt and pepper, half-and-half cream, whipping cream, parmesan cheese, cooked ham, instant potato flakes, potatoes