Ham and Pea Chowder

  • 3 1/2 cups diced red potatoes
  • 1 cup peeled, diced celeriac
  • 1/3 cup finely chopped onion
  • 3-5 cloves garlic, minced
  • 3 1/4 cups chicken, turkey, or vegetable stock
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon black pepper, or to taste
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk or half-and-half
  • 3/4 cup diced cooked ham
  • 3/4 cup frozen peas

Combine the potatoes, celeriac, onion, garlic, and stock in a stockpot. Bring to a boil, then cook over medium heat until the potatoes are tender, about 10 to 15 minutes. Stir in the salt and pepper.

In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in the milk or half-and-half as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, add the ham and peas, and cook the soup until heated through. Serve immediately.

  • Yields: 8 servings
  • Preparation Time: 45 minutes
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