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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 cup half-and-half or milk
Instructions:
  • Begin by generously coating a 3-quart saucepan with cooking spray and warming it over medium heat. Saute the leek, stirring continuously, for about 3 minutes until it softens. Turn up the heat to high and pour in the broth along with the baking potatoes. Bring the mixture to a boil, then lower the heat, cover the saucepan, and allow it to gently simmer for 5 minutes.
  • Place the sweet potatoes in the pot and cover them. Allow them to gently simmer for about 10 minutes or until they are tender enough to be easily pierced with a fork.
  • Remove the baking potatoes from the saucepan using a slotted spoon and transfer them to a blender. Carefully pour the broth from the saucepan into the blender, leaving the leek and sweet potatoes behind. Blend the mixture until smooth, then return it to the saucepan.
  • Combine all remaining ingredients in the pot and cook over medium heat for about 8 minutes, stirring occasionally, until heated through.

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