Ham Chowder

I use this recipe to use up any ham leftovers I have after Easter or Christmas.

Ham Chowder


4 potatoes, peeled, cubed, and boiled.
1/2 stick butter
1/2 cup flour
1 can of corn (I have used both creamed and regular)
2 or so cups of chopped up ham
2 chicken bouillon cubes
2 cans of milk, using the can from the corn
Salt and Pepper

Combine butter and flour to make a rue.  Add milk, corn, ham, potatoes and bouillon.,  Cook until nice and thick.  Season with salt and pepper to taste.

Broccoli Cheddar Soup

This soup is so so good.  It is even better the next day.  I serve it with breadsticks to dip in the soup.

Broccoli Cheddar Soup
adapted from www.mangiodasola.com

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken stock
• 1/2 lb  broccoli, chopped
• 1 cup carrot, shredded and chopped
• 8 ounces grated sharp cheddar cheese
• Salt and pepper to taste

Melt butter.  Sautee onion for a few minutes until soft.  Add garlic and cook for one minute.  Don't burn.  Add flour and cook for a minute.  Whisk in milk and stock quickly.  Cook until it is almost at a boil.  Add the broccoli and carrots.  Simmer on low for 20 minutes or so.  Season the soup with salt and pepper, then add the cheese.  Let the soup simmer for another 10 minutes or so; then serve.