It was cold and even snowed today here in the high desert of Arizona. So a warm chowder sounded so good to have for lunch.
I decided I also wanted some ham in it. Not much just enough to have some in the soup.
We raised pigs last year and we have ham that is actually very lean.
I also used my instant-pot with the steamer basket my Dear Daughter got me for mothers day. I love the steam basket. I can steam veggies just perfect on 0. For soup I used 1 minute.
Some instructions with pictures for this soup and the instant-pot are below the recipe.
“Snowy Day Potato & Ham Chowder.”
2 ½ cups water
4 cups fat free chicken broth
1 cup onion chopped
2 cups celery diced
2 medium baked potatoes, peeled and diced
2 cups potatoes, peeled and diced.
1 cup frozen corn, thawed
6 oz. Ham, cooked and diced.
1 teaspoon dill weed
1 1/3 cup fat free dry milk powder
6 Tablespoons all-purpose flour
1/8 teaspoon pepper
¼ teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon cayenne or your preference.
1. Fill instant-pot with the 2 ½ cups of water. Add all the veggies to the steam basket and place in the instant-pot.
2. Place lid on instant-pot and make sure the steam release valve is in the seal position.
4. When the instant-pot is finished and displays this LO:OO, immediately move the stream release valve to the release position.
I use a table knife and make sure the instant-pot steam release valve is not under a cabinet but in the open air. Release the stem and when the float valve is down. Remove the lid.
5. Pull the steam basket out of the instant-pot. Make sure to use a pot holder to lift it out.
6. I placed the veggies in a large pan.
7. Add the ham and 3 cups of chicken broth.
8. Add 1 cup of chicken broth into a shaker or jar. Add the flour and dry milk powder. Shake well and add to the veggies.
9. Add the dill, salt and pepper and garlic powder.
10. Heat the soup on medium heat and stir as if making gravy. Soon as it starts to thicken and come to a boil, turn off the heat.
This was a very yummy soup for our cold day.
