Cheesy, Creamy Potato And Ham Chowder

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 2 small onions, rough chopped (or 1 large)
• 4 carrots, peeled and chopped
• 3 stalks celery, chopped
• 8 medium potatoes, peeled and chopped (divided)
• 2 teaspoons garlic, chopped (optional)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups water
• 1 tablespoon chicken bouillon powder
• 2 cups ham, chopped into bite sized pieces
• 1 pint half and half milk (the fat free one works fine)
• 8 ounces processed cheese, cubed (i use valveeta)
• 8 ounces cream cheese (the fat free or reduced fat work great!)
• salt and pepper, to taste

Recipe

• 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.