4 potatoes (peeled and diced)
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced **green vegetable Broccoli, peas or green beans. ** I used green beans.
1 1/2 cup diced cooked or smoked ham (I used leftover ham that was smoked on the Big Green Egg)
32 ounces Chicken broth
1 small clove garlic minced
5 Tb butter
1/3 cup flour
1 cup milk**
1 cup half and half**
**I used 2 1/2 C heavy cream as it is all I had smile emoticon
1) Boil salted water and cook the potatoes until about done, drain and set aside.
In the same pot, boil more water and add the peas, chopped green vegetables (peas, beans or chopped broccoli) , carrots and onions ...heavy simmer until done. Drain, set aside with the cooked potatoes.
2) Heat chicken broth in a stockpot. Bring to a heavy simmer then add the ham, heavy cream (or the milk-half and half). Add the potatoes and green vegetables and heat slowly.
3). In a separate pan, melt butter over medium-low heat. Stir in garlic and briefly sauté...add flour with a fork, stirring constantly until lightly thickened ( about 1-2 minutes minute) to make a blonde roux.
3. Pour the flour roux mixture into the chowder stock pot and stir until combined and chowder is thickened. Add more cream (milk if too thick).
Top with shredded cheddar cheese and bacon if desired. Enjoy!
This was so amazing!!!