Fall and winter almost beg for the warm comfort of creamy soups. I am sure it has something to do with all that chilly weather, but nothing satisfies on a cool evening better than a steaming bowl of hot soup.
I love this chowder because it goes together so quickly with relatively few, simple ingredients. There is nothing too fancy for a wary child’s palette, and it is creamy without being laden with cream and fat.
You won’t believe there is no cream in this recipe!!
Serving Suggestions For the Potato Chowder
This soup travels well in a thermos for lunch!
CAN I MAKE THIS CREAMY CHOWDER PALEO:
I have use half sweet potato and half cauliflower to replace the white potato in this, and any grain free flour can be used..I would suggest cassava flour.
For AIP, use only cauliflower. Leave the butter out, unless you tolerate ghee!
NON DAIRY MILK TIP:
**It is important to note that ‘plain‘ non-dairy milks often contain some sugar. For savory dishes like this, I like to be sure and use an ‘unsweetened‘ variety, which will be stated explicitly on the carton. You can also look at the grams of sugar on the nutrition label to be sure.
Dairy Free Ham & Potato Chowder Recipe:
Creamy Ham & Potato Chowder, Dairy Free
- 3 1/2 cups potatoes peeled and diced , I used a mixture of yellow and red. Yellow are more creamy I have also taken to using half cauliflower instead to increase the nutrients...no one can tell the difference!
- 2/3 cup diced celery
- 1 medium chopped onion
- 1/2 pound diced cooked ham I used thinly sliced deli ham
- 3 cups chicken or veggie broth
- 5 tablespoons any allowed butter
- 5 tablespoons brown rice flour or any rice flour, or cassava for Paleo/Whole 30
- 2 cups unsweetened non-dairy milk** I used unsweetened So Delicious Coconut Milk, in the green carton
- 1/2 teaspoon sea salt or to taste
- 1 teaspoon black pepper or to taste
- cooked chopped bacon shredded cheese, sliced green onion
Combine the potatoes, celery, onion, ham, and broth of choice in a stockpot
Bring to a boil and gently simmer until the potatoes are tender, about 10-15 minutes.
Lightly mash the potatoes with a fork or potato masher, right inside the stockpot, no need to remove them first. This mashing helps deliver the dairy-free creaminess to the soup. Alternately, you can use an immersion blender to get it extra smooth.
In a small saucepan, melt the butter and whisk in the flour to remove any lumps. Add to the stockpot and whisk to blend.
Pour in the milk while whisking.
Cook until smooth and creamy.
Add in salt and pepper to taste, and pinch of cayenne wouldn't hurt either!
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