How to make a ham and Broccoli potato Chowder recipe

Fish soup is always at its best when it is full of goodness, chunky regardless of the different types of meats, vegetables or fruit, which may include in any dish of fish soup. The fact is that many people have a particular preference for chowders types who think that they are the best. The good news is that there are lots of recipes that you can choose whether you want all the goodness of big that you can get.

This is quite easy to do and you can serve piping hot soup with crackers or even fresh homemade cookies in the oven. Just imagine the smiles of satisfaction on the faces of your family when they get a taste of this delicious mixture of cheese, broccoli, potatoes and ham.

Recipe for ham and Broccoli potato Chowder

What you need

¼ cup butter or margarine2 onions1 minced medium ham1 pound cubed chopped garlic cloves, minced leek3 ¼ teaspoon sage ¼ teaspoon thyme1 32 ounce2 container vegetable broth cubes Bay potatoes1 great leaf3 tablespoons flour ¼ teaspoon onion powder 1/4 teaspoon garlic powder ¼ teaspoon white cream ounce1 pepper1 may 8 cups chopped corn packaged frozen and thawed half broccoli2 half sour cream ¼ ½ Cup shredded cheddar pound cheeseSalt and pepper to taste

How to Make It

Start by inserting the broccoli frozen out on work plan for thaw approximately 20 minutes before the time of preparation. Cut the ham bite sized pieces approximately ¼ inch, put aside until needed. Peel and cut the potatoes into bite sized pieces approximately ½ inch cubes. Mince the garlic, onions and leeks. Set separately by until needed.

Using a plate of soup with large Dutch oven or add 2 tablespoons butter or margarine to melt. Add the chopped onions to fry until they are browned and translucent. Add the diced ham. Mix for cover and then stir in the chopped Leek. Increase in high heat. Stir and bring to a boil. Cook for about 5 minutes. Reduce heat to medium.

Add the chopped garlic cloves. Saute for about 2 minutes. Add Sage and thyme and then slowly stir in the vegetable broth. Add the potatoes into cubes and stir. Add the bay leaf and return to boiling. Reduce heat to lowest setting and allow mixture to simmer while stirring with a whisk. Slowly whisk in the flour, onion powder, garlic powder and white pepper. Cook the ingredients for about 15 minutes on low.

Add the cream corn and chopped thawed frozen broccoli and stir to combine. Bake a setting of low fire until all vegetables are tender and done.

Stir in the remaining butter or margarine, half and half and sour cream. Allow this mixture to simmer until all ingredients are thoroughly heated. Remove the bay leaf. Salt and pepper to taste and then sprinkle the top of the fish soup with shredded cheddar cheese. Cook for a few minutes, long enough to melt shredded cheese on top.

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