Title: Ham and Potato Chowder
Categories: Soup Meat Potato
Yield: 6 Servings
| 2 | tb | Butter or margarine |
| 1/4 | c | Onion; chopped |
| 1/4 | c | Green pepper; chopped |
| 4 | md | Potatoes; washed, peeled & cubed (3 cups) |
| 1 | ts | Salt |
| 1/4 | ts | Paprika |
| 1/8 | ts | Pepper |
| 3 | tb | All-purpose flour |
| 2 | c | Milk |
| 1 | cn | (12 oz) Whole-kernel corn; undrained |
| 1 1/2 | c | Ham; cooked & diced |
| | | Parsley; minced |
| 2 1/3 | c | -Water |
Melt butter in 3-1/2-quart saucepan. Saute onion and green pepper until
tender. Add potatoes, 2 cups water, salt, paprika and pepper. Cover and
simmer about 15 minutes, or until potatoes are tender. Combine flour and
1/3 cup water in small bowl; blend well. Stir into potato mixture. Add
milk. Simmer until slightly thickened, stirring frequently. Add corn and
ham; heat through. Sprinkle each serving with parsley.
("The All American Potato Cookbook") (MM'd by Nancy Hagfors - GXDB48A on
Prodigy; N.HAGFORS on GEnie)