Ham And Potato Chowder

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Our favorite meals are simple and contain mostly things we can produce here on the homestead.  Ham And Potato Chowder fits the bill perfectly.  Boiling the potatoes in the milk as opposed to boiling in water or broth and adding milk later really makes for a great flavor and texture.

Boil 5 or 6 potatoes (we prefer Yukon Gold which grows well here in the southern plains) and an onion in 2 quarts fresh goat’s milk.  Season as desired.  We use salt, pepper and cutting celery (another hot-climate alternative.)  When the veggies are done add 1 jar canned ham.  Simmer for 10 to 15 minutes.  Top with a couple of tablespoons of butter and some fresh cut chives.

So how simple is that???  If fresh potatoes aren’t available, no problem.  Just cook the onion in the milk and add a couple of pints of canned potatoes along with the ham.  No canned ham?  Cook 1 to 2 cups cubed ham from the smokehouse along with the onion.  Serve with some nice homemade bread.  Fast food, agrarian style!

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3 thoughts on “Ham And Potato Chowder

  1. I’ve learned something new here! I make my potato soup with mashed potatoes, not chunks, but I will try your method from now on. Chunks are less work, right ~smile~? Also, thanks for the tip about boiling the potatoes right in the milk! This sounds so easy and looks delicious. I’m in the mood for some hot soup because today, here in Ontario, Canada, we have wind gusts of 43 mph and with the wind chill the temperature feels like 37 degrees!

  2. I just made your potato chowder recipe and it was very tasty! I had to use store-bought goat’s milk because we don’t have dairy goats–yet. Wow, there was so much flavor! I would suggest that people taste it first before adding any salt, because the ham adds plenty of salty taste, although I did add a bit. Thanks for sharing your recipe. Now that it’s November, it’s cold up here. So, every day could be soup day 😉

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