Monday, September 12, 2011


Harvest is in full swing in southern Alberta.  My granddaughter is holding
a mason jar of chowder that we delivered to the combine crew.
It is a hearty soup that we served with garlic toast, watermelon
chunks and a chocolate chip cookie.

The soup is chock full of fresh vegetables from the garden.

Because I made a double recipe, I cooked the vegetables
before adding them to the ham broth.
Chopped vegetables only need a short cooking time to have
them ready for soup.

The recipe calls for water but I made some ham stock by simmering
a smoked ham with bone-in for the broth.  It does take more time
but the flavor is superb.  You can make the broth ahead of time and
freeze it for later use.

I use these mason jars to take soups to the field.  With lids on
the soup stays hot and there are no spills.


2 cups water *
2 cups cubed potatoes
2 cups fresh or frozen corn
1/2 cup chopped carrots
1/2 cup diced celery
1/4 cup chopped onion
1 bay leaf
1/2 tsp. salt

In saucepan combine water, vegetables and seasonings.  Cook
together until vegetables are tender, about 20 minutes.  Do not drain.
Discard bay leaf.

1/4 cup butter or margarine
1/4 cup flour
1½ tsp. salt
1/8 tsp. thyme
1/4 tsp. pepper
2 cups milk
1 cup grated cheddar cheese
1 cup cubed cooked ham

Melt butter over low heat; whisk in flour and seasonings.  Cook over low
heat, stirring until mixture is smooth and bubbly.  Remove from heat
and stir in milk. Heat to boiling stirring  constantly.  Add cheese and
continue cooking until cheese is melted.  Add ham and stir into
cooked vegetables; heat through.
Yield: 6 servings.
* in place of the water you can use 2 cups of ham broth.

1 comment:

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