Potato Vegetable Chowder

Contributed by Phyllis Ryan Quesnel

 

Ingredients:

• 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

 

Method:

• 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.

Notes:

• 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.