Leftover Ham and Potato Chowder

I love Holiday leftovers! So many possibilities but I always start with the classics. The herbs and tender vegetables go so well with the slight smokiness of the ham. I also made a garlic and rosemary Pain d’Epi or Scissor Loaf brushed with herb butter to go with it.

2 cups leftover Ham; cubed

½ cup leftover Stuffing

1 quart Chicken Broth

2 large Carrots; chopped

3 cups Potatoes; boiled and cubed

2 Celery stalks; chopped

1 large Onion; diced

2 cloves Garlic; finely minced

2 sprigs Rosemary; chopped

2 sprigs Thyme; chopped

1 Bay Leaf

2 cups Heavy Cream

1 cup Sharp Cheddar

½ cup Parmesan

Salt and Pepper to taste

garnish with Chives and Cheddar

1. In large dutch oven over medium-high heat, add 1 tablespoon of oil and sauté the onions, carrots and celery until tender. Add in garlic and continue to cook until fragrant.
2. Add in the ham, broth, stuffing and herbs. Bring to boil and reduce to simmer for 30 minutes.
3. Stir in the cream and cheese then cover and cook until heated through; about 10-15 minutes. Remove Bay Leaf and serve with cornbread or dinner rolls.
4. Enjoy!

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