Let me preface this by saying I'm really not a chowder person. If we were to go out and you were to order some, I'll take a spoonful or two but I wouldn't order any for myself, mostly because I find them too rich and creamy. The other day I had a hankering for a hearty soup. I had some leftover spiral ham in the freezer and my first thought was to make a bean soup, but after searching around for some recipes, I found some for chowder that didn't require cream, using flour as a thickening agent... I pulled from here and there to create my own - a hearty soup that stands alone as a meal, one that is incredibly smoky from the ham (and a little bacon!) and paprika, with a slightly sweet undertone from the corn. Chock full of veggie, this soup has carrots, celery and cauliflower in it as well.  I can't wait to have some more tomorrow... and I'll be making this again soon! My 11 year old who doesn't like soup had two bowl!s full! 

INGREDIENTS:

1½ cups ham, roughly chopped
4 pieces of cooked bacon, optional
½ tbsp olive oil/Nonstick spray
3 tbsp butter
1 garlic clove, minced
1 small onion, diced 3 carrots diced into small piece
2 stalks of celery diced into small pieces
2 medium potatoes diced into cubes, skins left on
1/2 head of cauliflower, cut into bite-sized pieces
1½ cups corn, frozen, fresh or canned
5 tbsp flour
2 cups low-fat milk
1½ cup chicken stock
1½ - 2 cups water
1½ tsp sweet paprika
salt and pepper to taste

INSTRUCTIONS

• Melt butter in a large saucepan over medium heat.
• Add the onion, celery, carrots and garlic and sauté for 5 minutes until translucent. (This mixture sans garlic is called a mirepoix) 
• Add the flour and whisk until mixed through the butter. (This flour-butter mixture is called a roux)
• Slowly pour the milk in and whisk until it starts to thicken - It will get quite thick.
• Then add the chicken stock, and 1½ cups of water. Mix well.
• Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes. Stir frequently to ensure the soup doesn't stick to the bottom of the saucepan. The soup will continue to thicken as it cooks. If the soup gets too thick add the remaining water. 
• If you haven't already done so, cut the ham into small, bite sized pieces, trimming it of as much fat as possible. In a skillet use a little bit of non-stick spray and sauté the ham on high until it gets crispy. When done set aside and cook your bacon either in the skillet or in the microwave
• Add the ham, bacon, cauliflower and corn to the soup.
• Add salt, pepper and paprika to taste. The paprika will add a lovely pinkish hue to the chowder.
• The soup will be ready after an hour or so. The potato will be firm yet tender to the touch. You may remove the soup from the heat now or continue to keep it simmering on low. The potatoes will start to break down some, thickening the soup even more.

Bon Appetit!