This rich and creamy ham and potato chowder is not only super easy to make, but also extremely economical. I have a hard time even calling this a recipe, it’s that easy. The best thing about this is that you can substitute the ham with seafood (clams, oysters, etc) or even leftover chicken and have yourself something totally different.

You will need:

• ⅛ cup butter
• flour
• 1 cup each (onion, celery and ham and potato) diced
• ¼ cup water (or chicken stock/white wine)
• 3 cups milk
• salt and pepper

In a small skillet, start on medium heat and melt the butter. Add the flour and whisk until you get a paste. Cook the roux on the heat just until the raw smell is gone then set aside.

In a large heavy pot or dutch oven, saute the veg and ham in a tablespoon of oil on medium heat until the onions are starting to turn translucent. Deglaze with the water/stock/wine then add the milk. Bring the heat up to full and bring to a boil. When it starts to boil, turn it to medium low and simmer til the potatoes are almost tender. 

Finally, add the roux, stir to combine and thicken and let simmer on low for about 5 more minutes. Give a final taste and season with salt and pepper. That’s it!

Garnish with chopped bacon and chives. Serve with a nice toasted French bread or baguette with butter.

**notes:

You can use this recipe as a base for some other great chowders by subbing the ham with seafood or leftover roasted chicken. Also, you can add carrots. I don’t know why this recipe didn’t have carrots, but that’s just the way it is… Take this recipe, make it yours and have fun in the kitchen!