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Two-Potato Ham Chowder
Two-Potato Ham Chowder
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Prep Time:
30 minutes
Total Time:
30 minutes
Ingredients:
  • 1/2 cup chopped leek or onion
  • 2 cups reduced-sodium chicken broth (from 32-oz carton)
  • 2 medium baking potatoes, peeled, each cut into 6 pieces
  • 2 cups cubed (1/2 inch) peeled dark-orange sweet potatoes (about 2 medium)
  • 1 cup diced cooked ham (from 8-oz package)
  • 1 cup frozen sweet peas (from 12-oz bag)
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup half-and-half or milk
Instructions:
  • Prepare a 3-quart saucepan by spraying it with cooking spray and heating it over medium heat. Sauté the leek for about 3 minutes until softened. Increase heat to high, pour in the broth, and add the baking potatoes. Bring to a boil, then lower the heat, cover, and simmer gently for 5 minutes.
  • Place sweet potatoes into the pot. Cover and simmer gently for approximately 10 minutes, or until the potatoes are tender when pierced with a fork.
  • Remove the baking potatoes from the saucepan using a slotted spoon and transfer them to a blender. Maintain the lid on the saucepan and pour off the broth into the blender, leaving the leek and sweet potatoes in the saucepan. Cover the blender and blend the potato mixture until smooth. Transfer the mixture back to the saucepan.
  • Combine all remaining ingredients in the pot and simmer over medium heat for about 8 minutes, stirring occasionally, until heated through.

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