Serves: 5
Total Calories: 300
In a large saucepan, combine the potatoes, water, onion, marjoram, mustard, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until potatoes are tender. Mash potatoes slightly; do not drain. Combine one cup of the milk and flour, whisk to blend well. Add to hot mixture along with remaining milk and cheese. Cook and stir until slightly thickened and bubbly. Cook and stir one minute more. Stir in ham and parsley; heat through.
This Hearty Potato-Ham Chowder recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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