Prairie Ham Chowder
½ cup finely chopped onion
½ cup finely chopped celery
½ cup chopped red pepper
2 tablespoons butter
¼ cup flour
1 dried packet of ranch salad dressing mix
4 ¼ cups milk
2 cups frozen cubed hash brown potatoes, thawed
2 cups frozen corn, thawed
2 cups, cubed ham, fully cooked
1 teaspoon minced fresh thyme or ¼ teaspoon dried thyme
2 ounces Gouda cheese, shredded
In a large saucepan, saute the onion, celery and red pepper in butter until veggies are tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for two minutes or until thickened. Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer uncovered for 8-10 minutes or until heated through. Sprinkle with cheese before serving.
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