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Harvest Chowder

Easy to make and use up veggies from the garden / fridge
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Chowder, Soup

Ingredients
  

  • 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
  • thyme
  • 1 bay leaf
  • kosher salt and black pepper

Instructions
 

  • 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.
Keyword Harvest Chowder, soup