Ham and Potato Chowder with bacon
5-6 Ribs of celery
Fresh celery leaves chopped
5 carrots peeled, quartered and chopped
1 medium or large onion chopped
4-5 large Yukon gold potatoes chopped
Ham (from baked ham) chopped in squares
6 slices bacon cooked crisp and crumbled
2 large cloves garlic minced
1 stick of butter
3 cups chicken or ham stock (I use better than bullion)
2 cups heavy cream
Onion Powder
White pepper
Thyme
Saute, butter, celery, onion, till soft, add carrots, potatoes, ham continue cooking, add white pepper, thyme. Add onion powder, bacon and stock. Cook until potato's and carrots are soft, add heavy cream and simmer for about 10 more minutes.
*Note - you can alternately make a roux with butter, flour and whole milk.
You could add corn to this and garnish with chives or minced green onion.
