CREAMY GREEN BEAN, MUSHROOM AND HAM CHOWDER
INGREDIENTS
1
(11 1/2-ounce) package frozen potatoes au gratin
2
(9 1/2-ounce) packages frozen green bean mushroom casserole
3
cups chicken broth, divided
3
tablespoons all-purpose flour
1
carrot, thinly sliced
1
medium onion, chopped
1
teaspoon vegetable oil
2
cups chopped cooked ham
1/2
teaspoon pepper
3
cups milk
DIRECTIONS
Thaw potatoes au gratin in microwave at MEDIUM (50% power) 6 to 7 minutes; set aside.
Place 2 packages green bean mushroom casserole in microwave; thaw at MEDIUM (50% power) 10 to 12 minutes; set aside.
Stir together 1/4 cup broth and flour until smooth.
Sauté carrot and onion in hot oil in a Dutch oven until tender. Add potatoes, green bean mushroom casserole, remaining 2 3/4 cups broth, ham, and pepper. Bring to a boil; gradually stir in flour mixture and milk. Return to a boil; cover, reduce heat, and simmer 10 minutes.
YIELD: About 2 1/2 quarts.
