Harvest Chowder

Easy to make and use up veggies from the garden / fridge

Servings:

Author:

Prep Time
20 minutes

Cook Time
15 minutes

Total Time
35 minutes

Soup Chowder

soup Harvest Chowder

Instructions

1 In a dutch oven or stock pot melt 1 tablespoon of butter and saute the onions,
celery and carrots for a few minutes. Add ham and potatoes and continue sauteing
2 Add about 1 1/2 cups of milk to the ham and veggies, some thyme and a bay leaf.
Simmer this mixture while you prepare the cream base for the soup and allow the
potatoes to cook through.
3 In a medium saucepan melt 6 tablespoons of butter and add the flour stirring to
make a roux, allow to cook on low stirring constantly for 3-4 minute. be careful
not to burn it.
4 Add all the milk at once, while whisking constantly. allow to simmer until it
reaches the thickness that you are wanting for your chowder.
5 Add the roux to your ham and veggies, at this time I would add both of the
squash. I personally do not like over done squash so simmer just until they are
aldente. Adjust the seasoning and enjoy!
6 I used less milk and simmered all the veggies in some homemade chicken stock. I
did make the roux out of milk which gave me the creaminess but my chowder was a
little on the lighter side instead of using all that milk. I also had some
mashed potatoes and some corn leftover from dinner the night before and I added
those. The mashed potatoes helped thicken the chowder even more and the corn
added a little sweetness.