Recipe Talk

This recipe came from a magazine (can't remember which one) last year and it was a great chowder recipe to use leftover ham. It had ham, potatoes, corn and the base of it was Campbell Cheese Soup. Anybody have it?

Laurie

Ham Cheese Broccoli and Potato Soup

5 potatoes, peeled and cut into small cubes
1 1/2 cups ham cut into the same size cubes
1 cup of broccoli florets cut very very fine. . . almost shaved.
2 cans cheddar cheese soup
4 cans of milk
1/4 tea. paprika

Mix milk and soup in slow cooker with paprika until smooth. Add remaining ingredients. Cook all day on low.
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Homestyle Ham 'N Cheese Chowder

A cheesy chowder that's extra easy to make.

1 tablespoon LAND O LAKES® Butter
1/2 cup coarsely chopped onion
2 tablespoons all-purpose flour
1/2 cup chopped red pepper
1 (14 1/2-ounce) can chicken broth
8 small new red potatoes, unpeeled, each cut into 6 wedges
1/2 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
1 1/2 cups milk
1/2 cup frozen peas
1/2 pound (1/2-inch thick slice) fully cooked ham, cubed
8 slices (1-ounce each) deli LAND O LAKES® American Cheese, cut into strips
Melt butter in 3-quart saucepan until sizzling; stir in onion. Cook over medium heat, stirring occasionally, until tender (3 to 4 minutes). Stir in flour until well mixed. Stir in red pepper, chicken broth, potatoes, sage and pepper. Cover; continue cooking until potatoes are tender (15 to 20 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until heated through (8 to 10 minutes).
Makes 6 (1-cup) servings.

Nutrition Facts (1 serving):
Calories: 310
Fat: 14 g
Cholesterol: 55 mg
Sodium: 1390 mg
Carbohydrates: 26 g
Dietary Fiber: 3 g
Protein: 20 g

Recipe and photograph provided courtesy of Land O Lakes, Inc.
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Spiced Ham and Cheese Chowder

1 1/2 cups fully cooked ham, cut into 1/2-inch cubes
1 bulb fennel (about 1 pound)
2 tablespoons butter
1 large leek, sliced
1 (14 1/2-ounce) can chicken broth
1/3 cup all-purpose flour
1 cup milk
1 teaspoon grated lemon peel
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
2 cups shredded sharp cheddar cheese (8 ounces)
or 1 can cheese soup (no water)
1 (12-ounce) can beer
Trim fennel bulb; discard root end and save some of the feathery top for garnish; finely chop and set aside. Quarter the bulb lengthwise; remove the core; chop (you should have about 1 1/2 cups)
In a large saucepan, melt the butter; add fennel and leeks and saute, stirring frequently, for 20 minutes, or until fennel is very tender. Combine broth and flour; stir into onion mixture. Add milk, lemon peel, cinnamon and pepper. Cook over medium heat, stirring frequently, for 5 minutes, or until mixture thickens.
Gradually stir in cheese; reduce heat to low; stir until cheese melts. Stir in ham and beer; heat through. To serve, ladle chowder into soup bowls. Sprinkle with chopped fennel leaves.
Serves 4.

Nutrition Facts
Calories 522 calories
Protein 32 grams
Fat 31 grams
Sodium 1661 milligrams
Cholesterol 109 milligrams
Saturated Fat 18 grams
Carbohydrates 27 grams
Fiber 3 grams

Recipe provided courtesy of Pork, The Other White Meat.

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Cheddar Soup with Ham & Jalapenos

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups Cheese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Diced carrots
1 cup Diced celery
4 Diced jalapenos
1 Stick butter
1/4 cup All-purpose flour
2 quarts Chicken stock
1 pound Grated cheddar cheese
1 cup Heavy cream
1 tablespoon Worcestershire sauce
1 tablespoon Dry mustard
1/2 cup Dark beer
1 1/2 ounces Grated Parmesan cheese
1/2 pound Diced ham
1 cup Diced scallions
Salt to taste
Hot pepper sauce to taste

Saute carrots, celery and jalapenos in butter until tender. Add flour
slowly to the vegetabless; whisk frequnetly for about 6 minutes. Add
stock; slowly whisking while pouring. Simmer for about 25 minutes.
Remove soup from heat and whisk in cheese, a small amount at a time until
mixture is smooth. Blend in cream. Add Worcestershire sauce, mustard,=
beer and Parmesan cheese. Whisk until well blended. Add ham and
scallions. Season with salt and hot sauce. Note: For a thinner soup, add
more stock if desired.

Source: "Jack Daniel's Hometown Celebration Cookbook Vol. II", by Pat :
Mitchamore with recipes edited by Lynne Tolley, recipe submitted :
by Jayne Young, 1990. Rutledge Hill Press.

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DENNY'S CHEESE SOUP

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Cheese/eggs

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

4 tb Butter or margarine
10 oz Cream of chicken soup
10 oz Cream of celery soup
1/2 Soup can Kraft's mayonnaise
1 Jar cheese Whiz -- (8
Ounces)
1 cn Chicken broth -- (14
Ounces)
Salt and pepper

Put butter, soups, mayo and Cheez Whiz in 1-1/2 quart
saucepan, stirring constantly over medium heat, until
smooth. Stir in broth and season to taste with salt
and pepper. Stir occasionally until piping hot - but
do not let it boil. Do not freeze because of the mayo.
Use within a week. Source: Gloria Pitzer's Secret