In stock pot or soup kettle, cook carrots, celery, onion, and potatoes in 5 cups water until tender, about 20 minutes.
Add ham, butter, salt and pepper. Blend flour into milk smoothly; stir into soup,and heat, stirring constantly until mixture boils. Turn heat to low and allow to simmer, partially covered,10-20 minutes to develop flavor.
Pour soup into large bowl or soup tureen. Sprinkle top with paprika and chopped parsley.
Originally Submitted
2/4/2009
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