I found this yummy chowder recipe in a 2008 issue I had from Simple and Delicious. There were several things that interested me about this recipe. I loved the idea of using dry ranch dressing to season the soup. I also loved the idea of cutting down on the prep time by using frozen cubed hash browns instead of diced potatoes. Lastly, I loved that it was 267 calories for a cup of this soup, not bad for a creamy soup. I did remove one ingredient from the original recipe. I tasted the soup first as I have listed the recipe down below, then I added the additional ingredient of thyme. I didn’t like the thyme in it all, so I removed it from the recipe. The recipe also calls for a little smoked Gouda to sprinkle on top. It is wonderful with the soup, but the soup also works great without it. You could also substitute cheddar in it’s place.
Farmhouse Ham Chowder
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 cup chopped sweet red pepper
2 tablespoons butter
1/4 cup all-purpose flour
1 envelope ranch salad dressing mix
4-1/4 cups milk (I used skim)
2 cups frozen cubed hash brown potatoes, thawed
2 cups frozen corn, thawed
2 cups cubed fully cooked ham
2 ounces smoked Gouda cheese, shredded
- In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender.
- Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add the potatoes, corn, and ham. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through. Sprinkle with cheese before serving. Yield: 8 servings (2 quarts).