Diane Prather: New ham chowder recipe 'delicious'


This weekend, to use up some leftover ham, I made "Ham Chowder," a new recipe.

I think it's delicious.

Credit for the recipe goes to the Oct. 3, 2005, "Fence Post." The recipe was contributed by Linda Roskop, of Kersey, Colo.

The recipe calls for: 2 cups diced potatoes (raw), 1 cup green beans, 1 diced carrot, 2 cups water, 4 tablespoons margarine, 2 cups diced ham, 1 cup chopped onion, 2 cans cream of mushroom soup, 3 cups milk and salt and pepper to taste.

Note: The recipe doesn't specify as to canned or fresh green beans. It seems to take fresh beans awhile to cook so I chose canned beans. A 14.5 ounce can, drained, makes 1 cup.

In a saucepan, combine the potatoes, green beans, carrot and water. (You might need a little more water than called for in the recipe.) Cook until the potatoes and carrot are tender.

Meanwhile, in a skillet, melt the margarine. Add the onion and ham. Saute, stirring, until the onion is tender.

When the vegetables are ready, add the ham and onions, cream of mushroom soup, milk, and seasonings. Blend and heat through.

We enjoyed the ham chowder with crackers. It's a very tasty soup and a great way to use leftover ham. We used fresh potatoes and carrots from the garden, too.

Thanks to Linda and the "Fence Post."

Last week, I wrote that I was going to try a zucchini soup recipe. I'm afraid my plans were bigger than what I could do so I'm planning on making the recipe this weekend. In the meantime, in case you'd like to try out the recipe, here it is.

The ingredients for "Zucchini Beef Soup" are: 1 pound beef stew meat (cut into 1-inch cubes), 1 tablespoon vegetable oil, 6 cups water, 1 can tomato sauce, 1 chopped onion, 1 1/2 teaspoons salt, 3/4 teaspoon dried oregano, 1/4 teaspoon pepper. 2 cups thinly sliced zucchini and 1 cup spaghetti.

In a large saucepan, brown the beef in oil and drain. Add water, tomato sauce, onion, salt, oregano and pepper. Bring to a boil, reduce heat, cover and simmer for 2 hours.

Add zucchini and spaghetti, return to a boil and cook for 15 to 18 minutes or until the spaghetti and zucchini are tender.

I'm gone a lot and when I'm home I tend to let "simmering" foods run out of water. So I have a thought that I might do the first part of this recipe in the crock pot. The stew meat, water, tomato sauce and seasonings could be cooked in the crock pot until the meat is tender.

Then the meat mixture could be transferred to a saucepan and the zucchini and spaghetti added. I'll let you know how it turns out.


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