Fall Potato Corn Chowder

Potato Corn Chowder is a perfect Fall meal.

I came up with this recipe after experimenting with what I had in my pantry.  It makes a hearty soup and serves a crowd.  It can be made the day before if you have a busy schedule.

Ingredients:

5 pounds of potatoes  (I use Russet but use red skin potatoes if you want a smoother texture.)

3-5 cups of chicken stock (I use Swanson's)

2 large stalks of celery, chopped

1 medium onion, finely chopped

1 1/2 cups grated carrots

2 cans of creamed corn

1 1/2 pound Smithfield Ham Steak, trimmed and cubed in bite-sized pieces

2 cups half and half (don't use milk)

4 teaspoons of salt

4 teaspoons of pepper

Olive oil

Peel, cube and boil potatoes until tender.  Drain and mash, leaving some small chunks.

Saute' celery and onion in about 2 Tbls of olive oil until tender.  Add chicken  3 cups of stock,and all ingredients except half and half to the potatoes. (You can add more stock for the consistency you like.) Heat and stir frequently over low heat in a HEAVY pan to avoid scorching.  After heating, add half and half and salt and pepper.  Add more seasoning if desired.  Cook on low for about 30 minutes so flavors blend and the chowder has thickened to desired consistency.

Note: if a thinner consistency is desired, add more half and half.  Serves 12-16.

Serve with grated cheese and cornbread or crusty rolls.

Option: cook and crumble bacon to use in place of the ham.