Recipe Rescue: Who Needs the Powerball Potato and Ham Chowder![PHOTOS]

This recipe is liquid gold. The creaminess and marriage of flavors will have this chowder on the menu every time it snows. It's one of those recipes that really came about one day when I was looking through the refrigerator and trying to decide what to make for dinner one cold winter day a few years ago. I add to it every time I make it, even leave some things out and it never fails to be one of those dishes you hope will have left overs. Let's fire up the stock pot and get cooking.

What You'll Need:

4 large russet potatoes, peeled and chopped
3 carrots, peeled and chopped
3 stalks of celery, chopped (leaves included)
1 medium onion, chopped
1 lb ham, chopped or cubed
1 cup heavy cream, more if desired
2 Tbsp butter, unsalted
s/p to taste

Putting It All Together:

In your favorite stock pot, 5 quart sauce pan, dutch oven boil potatoes as if you
were getting ready to make mashed potatoes. when potatoes are nearly down ladle out
half of the liquid (reserve the liquid) and take your hand masher
and lightly "stomp" around in the pot with it, some like to skip this stage and have
chunkier potatoes throughout, but I like the
creaminess this adds to the dish, it really is personal preference at this point, either
way now add the  slightly browned ham (I like to put it in a skillet and brown it just a bit
before adding it to the chowder carrots, celery and onion, cover and simmer for about 15 minutes
then add
the cream, butter and s/p, remember potatoes can take on a lot of salt so you may need
to taste it often to get the right saltiness for your family. I am not a huge corn fan
unless its on the cob, but if you like now is a good time to add a small can or about a
cup of corn to this chowder.
Now what about that reserved liquid, well I only like to save this until I am sure that the
chowder is the right consistency for me, if its too tight or thick I will add some of the
potato liquid verses water or more cream. water will mess with the flavor too much, in my
opinion and adding more cream will make it too heavy-it really is up to you and your personal
tastes.
This chowder is done and ready to serve now, tomorrow or in a few hours. Note, the longer
the dish sits or simmers the potatoes will begin to break down and will reach a point where
you can no longer see them, but you will always enjoy their taste, to me it just makes it
creamier without adding anymore heavy cream.
Colton, the picky eater in the house is not huge on chili, soups, stews or chowders so along
with hot french bread I also made a few ham and cheese grills from the french bread slices
for him-I am happy to report though that he ate a full bowl of this chowder! :)

-If desired garnish with parsley and or some grated carrot