HAM & POTATO-RUTABAGA CHOWDER

Ham & Potato-Rutabaga Chowder image

The ingredients in this dish are a nod to my mother's tasty potato and rutabaga side dish, which was always paired with baked country ham; dishes she served during the cold months when I was a child. Whenever I make this chowder it brings me back to a time when life was just a little bit simpler. -Cheryl Perry, Hertford, North Carolina

Provided by Taste of Home

Categories Lunch

Time 1h10m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

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Ingredients

2 pounds rutabagas, peeled and chopped (about 4 cups)
1-1/4 pounds red potatoes, chopped (about 4 cups)
1 large onion, chopped
6 tablespoons canola oil, divided
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups cubed fully cooked ham or country ham
1 medium sweet red pepper, chopped
2 celery ribs, chopped
1/2 cup all-purpose flour
1-1/2 teaspoons onion powder
1-1/2 teaspoons smoked paprika
8 cups chicken or ham stock
1 cup heavy whipping cream
Salt and pepper to taste

Steps:

Preheat oven to 425°. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally., Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels., In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes., Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.

Nutrition Facts : Calories 254 calories, Fat 15g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 776mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.