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Ham Chowder Recipe

1 1/2 cups
1 cup
1 stalk
1 tablespoon
1 large
2 cups
8 ounces
1 cup
1 – 10 ounce box
1 can
1/4 teaspoon
1/8 teaspoon
cubed potatoes
carrots diced
celery, sliced
butter
onion, chopped
ham cooked, diced
Velveeta cheese
chicken broth
petite peas, frozen, thawed
cream of celery soup
salt
pepper

Stovetop Temp: simmer
Recipe Pan Type: large saucepan


Ham Chowder Directions

Combine the potatoes, carrots and celery in a large saucepan. Cover with water and bring to a boil on high heat.
Reduce heat, cover and simmer until vegetables are just tender.
(DO NOT OVER COOK VEGETABLES).
Drain well and return to saucepan.

Melt butter in a small skillet add the onions and saute; until tender.
Add to saucepan with the potatoes.
Add the diced ham, Velveeta cheese, chicken broth, peas, soup, salt and pepper.
Cook ham chowder over medium heat for 10 minutes stirring occasionally.

Recipe Note: This ham chowder recipe is a great way to use leftover ham.


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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