I shared this recipe a few years ago. I am bringing it back for a few reasons. We technically into soup season with cool mornings and nights and hopefully warm afternoons. What better way to use up a few of the last veggies harvested from your garden. My husband LOVES this chowder and lastly I was crazy busy last week. My BFF KP got married last night in a lovely ceremony and reception. I danced ALL night long and had so much fun. I was busy because I helped her in whatever she needed me to do. My main task was the flowers.
I love putting flowers together in vases. I feel pretty confident with that part. I stepped out of my comfort zone and made boutonnières, wrist corsages and even the brides and maid of honors bouquets. I definitely googled and used YouTube a few times before pulling the trigger. I got so many compliments so I think it went well. OK I am being a little modest here. The centerpieces brought a smile to my face they were just so cheery. When I handed KP her Bouquet it brought tears to my eyes so I was pleased it all worked out. I’ll take making a boutonniere over a wrist corsage any day.
OK back to the soup. I learned this recipe in a soup class probably 15+ years ago. I think we made 2 soups and a baguette in that class. This is the only recipe I still use to this day. As I mentioned about it is one of my husbands favorite. Every time I ask him what soup this week; this is the first one he brings up. I think I will pick up some ham and make this for him today.
- 1 small onion diced
- 2 medium carrot's peeled and diced
- 1 rib celery diced
- 6 ounces ham sliced and diced
- 1 small zucchini sliced
- 1 small summer squash sliced
- 2 medium potatoes peeled and diced
- 7 tablespoon butter
- 6 tablespoon flour
- 3-4 cups milk
- 1 bay leaf
- kosher salt and black pepper
- 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
- 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.
- 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.
- Add all the milk at once, while whisking constantly. allow to simmer until it reaches the thickness that you are wanting for your chowder.
- 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!
What I did a little differently this time
- 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.