Michaels Ham & Potato Chowder

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  • 3 lbs ham (cubed)
  • 8 medium potatos (w or w/o skin cubed)
  • 4 lbs carrots (short cut or hand cut to 1 inch)
  • 2 bags celery (cut 1 inch pcs)
  • 2-3 bags frozen sweet corn
  • 1 qt. half & half
  • 2 sticks real butter
  • salt, pepper and sweet basil (to taste)


  1. Fill stockpot halfway with water, add ham, bring to boil and simmer for 1 hour.
  2. While ham is simmering, cut vegetables as needed.
  3. Add potatos, carrots, celery and spices so that they all become el dente' at same time.
  4. Add corn, butter and half & half and bring to boil for 5 minutes.
  5. Turn heat to low and slowly stir in potato flakes until desired thickness is reached. Do not make too thick. When desired thickness is reached, soup is done!
  6. Do not reheat in stockpot. Transfer into better pot or microwave.
February 2012

This recipe is a personal recipe added by mjjpc10655 and has not been tested or endorsed by MyRecipes.

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