Ham And Potato Chowder With Scallions

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

* 1 tablespoon olive oil
* 2 onions, chopped
* 2 tablespoons unbleached all-purpose flour
* 3 cups chicken broth
* 2 cups water
* 4 large potatoes, peeled and cubed
* 1 teaspoon dried marjoram
* 1 teaspoon mustard powder
* 1/4 teaspoon curry powder
* 1/4 teaspoon celery seeds
* 1/4 teaspoon freshly ground black pepper
* 1 2/3 cups milk
* 1/2 pound fully cooked lean ham, cut into 3/4" pieces
* 6 scallions, sliced

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Directions
1.
Heat the oil in a large saucepan. Add the onions and cook, stirring occasionally, for 5 minutes, or until translucent. Stir in the flour and cook for 1 minute. Gradually stir in the broth until well blended.
2.
Add the water, potatoes, marjoram, mustard, curry, celery seeds, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 20 minutes, or until the potatoes are tender. Working in batches, transfer the vegetables to a blender or food processor and process until pureed. Return to the saucepan.
3.
Stir in the milk, ham, and scallions. Gently simmer, stirring occasionally, for 5 minutes.
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Nutritional Facts per serving
CALORIES 172.9 CAL

FAT 4.8 G

SATURATED FAT 1.2 G

CHOLESTEROL 11.7 MG

SODIUM 419.3 MG

CARBOHYDRATES 19.1 G

TOTAL SUGARS 6.8 G

DIETARY FIBER 3.9 G

PROTEIN 14.6 G