A cheesy chowder that's extra easy to make.
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1 tablespoon Land O Lakes® Butter
1/4 cup coarsely chopped onion
1 tablespoon all-purpose flour
1/4 cup chopped red bell pepper
1 (14-ounce) can chicken broth
6 small new red potatoes, unpeeled, each cut into 6 wedges
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
1 cup milk
1/2 cup frozen peas
6 (1/2-inch thick) ounce slice deli ham, cut into 1/2-inch cubes
6 (3/4-ounce) slices Land O Lakes® Deli American, coarsely chopped
Melt butter in 3-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, 3-4 minutes or until tender. Stir in flour until well mixed. Stir in red pepper, chicken broth, potatoes, sage and pepper. Cover; continue cooking 15-20 minutes or until potatoes are tender.
Add all remaining ingredients. Continue cooking, stirring occasionally, 8-10 minutes or until heated through.
To freeze and cook later, prepare chowder as directed. Cool to room temperature. Pour mixture into plastic resealable freezer bag or freezer container. Freeze up to 3 months. To thaw, place in refrigerator for 24 hours or until thawed. Pour mixture into 3-quart saucepan. Cook over medium heat 15-20 minutes or until mixture is heated through.
Explore reviews fromour online community
This was quick and simple! I ran half of it through the blender for a creamier consistency. Great way to use up leftover ham.