Ham and Potato Chowder

This is a fairly simple recipe. I love to make this in November and December when it's really starting to get cold. It's always a crowd pleaser.

Ham and Potato Chowder

Ingredients
3/4-1 cup diced ham (non-sweet, I find black forest nice)
3-4 cups peeled and diced potatoes
1 bag frozen Mirepoix mix
3 1/2 cups of water
4 tblsp of Chicken Bouillon
10 tblsp of unsalted butter
4 cups of milk
10 tblsp of flour
2 tblsp of sour cream
Spices to taste - minced garlic, black pepper, celery salt, salt, cayenne pepper

Step 1
Saute mirepoix with garlic and celery salt. Add to pot with water, potatoes and ham and bring to boil (until the potatoes are tender).

Step 2
Add chicken bouillon, salt and pepper and other desired spices.

Step 3
While this the pot is coming to a boil in a saucepan melt the butter and slowly whisk in the flour. Add milk slowly to avoid curdling and clumps and continue to stir until thickens (about 5 minuntes over medium heat).

Step 4
Add sauce to the pot and and add the sour cream. Stir often until thick.

Serve with shredded cheddar cheese and/or crumbled bacon.

**UPDATE**

This does re-heat well, however, you really do need to stir it halfway through so that the butter and the milk/cream do not seperate. I recommend re-heating in the microwave for 4-5 minutes per serving, stirring halfway through. You can also re-heat in a pot on the stovetop at medium heat just until heated through HOWEVER i recommend re-salting and continually stirring. Cream and milk burn very easily.

Bainigí sult as an bia