Remove the bay leaf and season the chowder with salt and pepper to taste.
Ladle the chowder into bowls and garnish with chopped green onions or chives.
Serve:
Serve the chowder hot, with a side of crusty bread for dipping.
Tips:
For a richer flavor, you can substitute half-and-half or cream for the milk.
If you prefer a thicker chowder, mash some of the potatoes in the pot before adding the cream base.
This chowder can be refrigerated for up to 3 days and reheats well.
This Creamy Potato and Ham Chowder is a comforting dish that’s easy to make and is sure to become a family favorite. It’s perfect for using up leftover ham and can be customized with other vegetables or spices to suit your taste. Enjoy!
Continue Reading in next page
