Ham and Potato Chowder

Jan 2

Day 2 of the January Pantry Challenge 2023

Ingredients

• 1 T oilve oil
• 2 small yellow onions – chopped
• 4 cloves garlic – chopped
• 2 medium carrots – sliced into half-rounds
• 1 t salt
• 1/2 t ground pepper
• 1 t dried thyme
• 5 cups chicken broth
• 2 1/2 c potatoes – peeled and cubed

Instructions

1. Heat the olive oil in a heavy dutch oven (cast iron)
2. Add onions and garlic and sweat over low heat for 2 minutes
3. Add carrots, salt, pepper and thyme and continue to slowly cook until the carrots soften slightly
4. Add the broth and bring the mixture to a boil
5. Add the potatoes and cook until they are fork tender
6. Remove about 2/3 of the vegetables and liquid to a blender (vitamix) and blend until smooth and creamy.
7. Return to the soup, heat through and season to taste.