Ham Chowder

Traditionally, I try to make some comfort food for when my hunters come home in the evening. However, it is difficult to know just what time supper will be -- that depends on God's Providence. Sometimes they come home early -- having shot their deer in early afternooon. Just as often as not, they shoot their deer in the very late afternoon. This means they are tired and cold by the time they return.

If the weather is warmer, they must get the deer to the butcher quickly (before eating supper). Other times Bill is dead tired after a day of hunting and would prefer to take the deer to the butcher and get it out of the way before he settles in to relax a little before bedtime.

I need a filling meal, that's easy to keep warm and serve -- whenever. This was our very late meal Monday night and it received rave reviews. A recipe to be kept for our family cookbook.

Just in case this sounds good to you, here's the recipe. It only serves 4, so I double the recipe when I make it for our family.

Ham Chowder

½ cup finely chopped onion
1/4 cup butter, (cubed)
1 can (14-1/2 ounces) chicken broth
1 cup cubed potatoes
2 celery ribs, chopped
2 medium carrots, chopped
squirt of prepared mustard (to taste)
¼ teaspoon pepper
1 vegetable bouillon cube
¼ cup all-pupose flour
2 cups milk
2 cups (8 ounces) shredded cheddar cheese
12 ounces of cubed ham

In large saucepan, sauté onion in butter until tender. Stir in the broth, potatoes celery, carrots, mustard, pepper, and vegetable bouillon cube. Bring to boil. Reduce heat; cover and simmer for 15 – 20 minutes or until vegetables are tender.

In small bowl, whisk flour and milk until smooth; add to soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese and cooked ham and stir until cheese is melted.

Yield: 4 servings