Ingredients

  • 3 lb. red skinned potatoes, peeled and cubed
  • 3 lb. fresh broccoli, chopped
  • 1 1/2 lb. celery, chopped
  • 1 lb. onion, chopped
  • 2 cups no salt added chicken stock
  • 10 cups 2% milk
  • 1 cup flour
  • 1/2 cup chopped fresh parsley
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • 8 oz. processed cheese spread, cubed
  • 2 lb. Smithfield Boneless Ham, diced

Details

Product:

Ham, Smithfield Boneless Ham

Meal Course:

Dinner, Lunch, School Foodservice

Dish Type:

Soup/Salad

Preparation

  1. Place potatoes in large pot; cover with water. Bring to a boil over high heat. Reduce heat and simmer until tender, about 20 minutes; drain.
  2. Add broccoli, celery, onion, and chicken stock to potatoes in pot. Cover and heat approximately 15 minutes until broccoli is tender-crisp.
  3. Whisk together 2 cups milk and flour; add to vegetables with remaining 8 cups milk, parsley, basil and garlic powder. Cook over medium heat, stirring occasionally, until chowder boils and thickens.
  4. Stir in cheese and ham. Heat until cheese is melted and ham is heated through.

NUTRITIONAL INFORMATION

Per serving: Calories 171, Fat 5g (Sat Fat 3g), Cholesterol 36mg, Sodium 512mg, Carbohydrate 18g, Protein 15g