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.
- ½ cup finely chopped onion
- ½ cup finely chopped celery
- ½ cup chopped sweet red pepper
- 2 tablespoons butter
- ¼ 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).