Potato Vegetable Chowder

Contributed by Phyllis Ryan Quesnel



  • 3 Tbsp. margarine

  • 1/4 cup chopped onion

  • 1 tsp chicken bouillon

  • 1/8 tsp pepper

  • 3 Tbsp. flour

  • 1/4 tsp thyme leaves

  • 2 cups milk

  • 1 cup water

  • 1 cup cooked ham, cubed

  • 2 cups cooked potatoes, cubed

  • 9 oz. frozen mixed vegetables



  • Over low heat, melt margarine.  Sauté onion until tender.

  • Stir in flour, bouillon, thyme, and pepper.

  • Cook 1 minute, stirring constantly until smooth.

  • Gradually stir in milk and water.

  • Cook over medium heat, stirring constantly until mixture comes to a boil.

  • Stir in potatoes, ham, and vegetables.

  • Reduce heat, simmer about 18 minutes until vegetables are tender, stirring occasionally.


  • A great way to use up leftovers.

  • If you have people show up unexpectedly, just add another potato, another handful of veggies and ham!

  • Great for weeknight quick meal, too.


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