White Bean, Ham and Wild Rice Chowder

This was a make-up-a-recipe-as-you-go kind of soup that turned out way way GOOD.  

I am a super chunky soup person.  This chowder is just that.  It's thick and creamy with lots of chunks of veggies, beans, ham and rice.   

I used bacon for two reasons.  One, I really wanted to saute my veggies in bacon grease, because bacon grease means FLAVOR.  Plus, garnishing a creamy soup with crispy bacon is always a plus.

This tastes amazing day one and served as leftovers.

It's hearty and delicious, to say the least :)

White Bean, Ham and Wild Rice Chowder

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

6 slices thick bacon, diced
1 1/2 c. chopped celery (about 4 stalks)
1 c. chopped carrots (about 3 carrots)
1/3 c. finely chopped onion
1 tsp. chicken bouillon powder (I use Shirley J)
1 1/2 tsp. lemon pepper
2 tsp. Italian seasoning
1/4 c. all-purpose flour
2 c. water
1 1/2 c. half-and-half (I use fat-free)
1 1/2 c. cubed ham
1 (15 oz.) can Great Northern beans, drained
1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice
   Original Recipe with 23 herbs and seasonings, cooked
     according to package directions

*Wild Rice can be omitted and replaced with another can of Great Northern beans, if desired.

Heat a large dutch-oven over medium heat.  Add the diced bacon and cook until crisp; remove bacon to a paper-towel lined plate and reserve for a garnish.  Remove all but two Tablespoons of bacon grease.  Add the celery, carrots and onion and saute until vegetables are tender; about 10-15 minutes.  Add the chicken bouillon powder, lemon pepper and Italian seasoning and stir together.  Stir in the flour and cook for two minutes.  

Slowly add the water and use a wooden spoon to scrape up the brown bits on the bottom of the pan.  Mixture should be very thick right now.  Stir in the half-and-half, ham, beans and cooked wild rice.  If mixture is still too thick for your liking, stir in more water.  Taste and adjust seasonings, if needed.  You can serve immediately, but I like to cover mine with a lid and simmer for about 45 minutes.  The chowder will stick to the bottom of the pan, so make sure to stir it occasionally.  Serve with crackers or sliced bread and garnish with cooked bacon.  Makes 5-6 servings.  

Jenn's Notes: I used leftover holiday ham that I had in my freezer.  

Linked up at Weekend Potluck! and Strut Your Stuff Saturday! and Tip Me Tuesday!

Slow Cooker White Chicken Chili

I had no idea it was supposed to snow today.  I headed out to work this morning in my toeless HIGH heels.  I opened my front door, saw all the snow and rather than walking back inside and down the hall to change my shoes, I figured  . . . it'll probably only snow for a minute.

Nope, it's been snowing all day long.  Luckily, it is soft snow and not icy slippery snow.

brrrrrr :)

Now, all I want is a bowl of this unbelievably delicious chili.  

I first had this at a Halloween luncheon back in October and LOVED it.  This is one white chicken chili that does not lack flavor.  It's a new favorite.

Make it and warm yourself right up.

Slow Cooker White Chicken Chili

adapted from: Josh B.
(Printable Recipe) or (Printable with Picture)

1/2 c. yellow onion, finely chopped

2 cloves garlic, minced

1 Tbl. cumin

2 Tbl. dried oregano

pinch red pepper flakes

pepper

4 chicken breasts

3 (15 oz.) cans Great Northern Beans, undrained

1 c. low-sodium chicken broth

2 (7 oz.) cans diced green chiles

3/4 c. sour cream

1/2 c. green onions, chopped

1/4 c. chopped cilantro

For serving 

shredded cheese

additional sour cream

Fritos or French Bread

Combine onion, garlic, cumin, oregano, red pepper flakes, pepper, chicken breasts, beans, chicken broth and diced green chiles in slow cooker.  Cook on low for 4-6 hours or until chicken is cooked through.  Remove chicken and shred.  Add chicken back to slow cooker along with the sour cream, green onions and chopped cilantro.  Taste and adjust seasonings, if needed.  Serve with desired toppings.  Serves 8.  

My Top 10 Soups and Sandwiches of 2013

#1 Baked Italian Sandwich

#2 Copycat Olive Garden Chicken & Potato Florentine Soup

#3 Leftover Turkey Cheesesteaks

#4 Copycat Denny's Moons Over My Hammy

#5 My Go-To Sloppy Joes

# 6 Fresh Garden Tomato Chili

#7  Creamy Tomato Tortellini Soup

#8 Smokey Mesquite BBQ Bacon Burgers

#9 Cajun Sliders

#10 Creamy Turkey and Bacon Wild Rice Soup

Linked up at Link Party Palooza!

Creamy Turkey {or Chicken} and Bacon Wild Rice Soup

Are you all sick of turkey?  That's okay, you can always use chicken in this soup instead.

Even though I didn't cook the turkey this Thanksgiving, I was still sent home with leftovers, which was awesome.  I really wanted to make these Turkey Cheesesteaks AGAIN, but I had to make something with the ingredients I had on hand.  Yes, I always have bacon on hand . . . don't you?  

After seeing on the news that the weather is going to drop big-time this week (welcome to December), a soup needed to happen in my kitchen.   

This is a very thick and creamy soup with warm comforting flavors.

It's hearty enough that you can eat it as is, but I always prefer mine with sliced French bread or crackers.

Creamy Turkey & Bacon Wild Rice Soup

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (6 oz.) box Uncle Ben's Long Grain & Wild Rice

  Original Recipe with 23 herbs and seasonings

2 (14.5 oz.) cans low-sodium chicken broth

1 c. water, plus more, if needed

4 Tbl. unsalted butter

1/3 c. finely chopped onion

1 clove garlic, minced

6 Tbl. all-purpose flour

2 c. half-and-half (I used fat-free)
1 1/2 - 2 c. chopped leftover turkey (or cubed cooked chicken)

1 (2 oz.) jar chopped pimientos, undrained

1 Tbl. Italian seasoning

1/2 tsp. poultry seasoning

pepper, to taste

4 slices bacon, cooked and crumbled, for garnish

3 Tbl. finely chopped green onions, for garnish

In a large pot, combine rice, the seasoning mix that comes with the rice, one can of chicken broth and one cup of water.  Bring to a boil, reduce heat, cover and simmer until rice is tender, about 25 minutes.  Meanwhile, in a separate medium-size saucepan, melt the butter and add the chopped onions and minced garlic.  Saute for a minute and then slowly whisk in the flour.  It should form a thick paste.  Continue cooking for several minutes, stirring occasionally.  Gradually whisk in two cups of half-and-half and cook until thickened.  Mine was extremely thick.    

When rice has finished cooking, add the half-and-half mixture to the pan with the rice along with the chopped turkey, pimientos, remaining can of chicken broth, Italian seasoning, poultry seasoning and pepper.  Stir together until well combined.  Cook over medium heat until thickened.  Reduce heat to low and simmer for at least 30 minutes, but the longer the better.  I let mine simmer for several hours.  Don't forget to stir occasionally, so it doesn't stick to the bottom of the pan.  If soup gets too thick, add water until it reaches desired consistency.  Garnish with crumbled bacon and green onions.  Serve with sliced french bread or crackers.  Makes 4 servings.    

Jenn's Notes: You can use a different brand of wild rice if you need to, but Uncle Ben's comes with a super flavorful seasoning packet.  If your brand does not come with that, your soup might not be as flavorful.

idea adapted from: Pinch of Yum

10 Soup and Chili Recipes for Halloween

It has become a tradition for my family to have some kind of soup or chili on Halloween night.  Here are some of my favorite recipes to help you continue on a tradition or even to start a new one.

Pioneer Woman's Frito Chili Pie

Weeknight Cheesy Corn Chowder

Fresh Tomato Chili

Creamy Tomato Tortellini Soup

Copycat Cafe Rio Tortilla Soup

Copycat Olive Garden Chicken & Potato Florentine Soup

Slow Cooker Cream Cheese Chicken Chili

Grandma Parker's Clam Chowder

Tomato Basil Parmesan Soup

My Favorite Ham Chowder

Fresh Garden Tomato Chili

 

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, finely chopped
1/3 c. finely chopped onion
1 garlic clove, minced
*10 med-large tomatoes, peeled, seeded
    and roughly chopped
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4.    

*For the tomatoes:  Soak in hot water for 2 minutes and use a paring knife to remove the peel.  Cut in half horizontally and remove the seeds.  Remove the stem and roughly chop.  These will break down during the cooking process, so no need to be precise here.      

Linked up at Tuesday Talent Show!

Creamy Tomato Tortellini Soup

It was one of those weekends.

Ya know, the kind where . . .

1.  Your dryer breaks on Saturday when you have a full load of wet towels

2.  Your oven breaks (again) on Sunday when you are dying to bake Low-Fat Pumpkin Chocolate Chip Bread

3.  You think you have Monday off work , but you find out it really isn't for two more weeks (Columbus Day).  Bummer big-time.

4.  Breaking Bad is OVER

But hey, it could always be worse.  LUCKILY, I got both of the appliance parts I needed for $100 and they are easy enough to just install yourself. 

This soup is exactly what I needed.  It's Fast and it's Easy and not to mention, DELICIOUS.  "The Mr." and I both loved it and I WILL be making it again.     

It's thick and creamy and doesn't taste semi-homemade.

I used this cheese tortellini that I got at Costco a few months ago.  It was only $9 or so for a TON of tortellini.  I divided it up and froze it and I have been using it ever since.  Love it.   

We served our soup with some sliced french bread and are having the leftovers tonight along with my favorite Lighter and Leaner Grilled Pimento Cheese Sandwiches.

Make It. Love it.

Creamy Tomato Tortellini Soup

(Printable Recipe) or (Printable with Picture)

1/2 Lb. Italian sausage, opt.
1/4 c. chopped red bell pepper
2 garlic cloves, minced
2 (10 3/4 oz.) cans tomato soup
1 (14.5 oz.) can low-sodium chicken broth
2 1/4 c. half-and-half (I used fat-free)
1 tsp. onion powder
1 Tbl. Italian seasoning
salt and pepper, to taste
9 oz. cheese-filled tortellini
1/4 c. grated Parmesan cheese
    plus more for serving
Opt: 1 Tbl. cornstarch dissolved in 1 Tbl. cold water

Brown sausage in large pot over medium heat.  Add the chopped bell pepper and saute until tender.  Add the garlic and saute for 30 seconds.  Drain any grease.  Add the tomato soup, chicken broth, half-and-half, onion powder, Italian seasoning and salt and pepper.  Bring to a boil and add the tortellini.  If you want your soup a little thicker, stir in cornstarch mixture.  Cook until tortellini is done (check package directions).  Stir in 1/4 cup grated Parmesan cheese.  Garnish with more Parmesan, for serving.  Serves: 4-5.  

Jenn's Notes: I wanted meat in my soup and Italian sausage was perfect and tasted great, but it is completely optional.  I did add the cornstarch mixture.  This is a great recipe.  

adapted from: Key Ingredient

Copycat Olive Garden Chicken and Potato Florentine Soup

The past few days have been so cold.  I can't even handle going outside.  Wouldn't an automatic remote start be nice to have in your car?  Heat it up a few minutes before you have to leave.  Then, you can sprint from your house to the car and only have to be cold for a few seconds and the icy windows would be melted enough that you can just turn on your windshield wipers and not have to scrape them.  

For cold days like this, all I want is some warm and cozy soup.  

  

I have only had this soup at Olive Garden once and I LOVED it.  After I tried it, I immediately came home and searched for a copycat recipe with no such luck.  At the time, it was a new menu item, so I figured no one had a chance to duplicate it yet.  

I never forgot about it.

Then, I found this copycat recipe the other day.    

It turned out better than I remembered it being, which is telling you something, because I remember it being way good, but this copycat version is WAY WAY Good!  There might be just a few differences (like lots of cream cheese), but I believe it is for the better!    

It is totally restaurant quality and the cream cheese really takes it up to another level.  I adjusted the measurements and ingredients from the original recipe with what I knew I would like and I loved every single thing about it and I would make it the exact same way next time. 

Copycat Olive Garden Chicken & Potato Florentine Soup

(Printable Recipe) or (Printable with Picture)

2 large boneless, skinless chicken breasts

2 (14.5 oz.) cans low-sodium chicken broth

3 tsp. Italian seasoning, divided

1 Tbl. + 2 tsp. dried minced onion, divided

2 tsp. paprika, divided

1/2 tsp. salt
freshly ground black pepper, to taste

2 (14.5 oz.) cans diced tomatoes with juice

4 med. carrots, finely diced

6 red potatoes, unpeeled, diced

2 c. water
1 (15 oz.) can white beans, drained

3-4 c. fresh spinach, chopped

1 (8 oz.) pkg. cream cheese

1 1/2 - 2 c. Mozzarella cheese, grated

Add chicken breasts, chicken broth, 2 teaspoons Italian seasoning, 1 Tablespoon dried minced onion, 1 teaspoon paprika, salt, pepper, diced tomatoes, carrots, potatoes and water to a large saucepan over medium heat.  Simmer until the chicken is cooked through (registers 160 degrees on an instant-read thermometer) and the veggies are tender.  Remove chicken breasts, shred and add back to the pot.  Add the beans and heat on low for 30 minutes.  Add the fresh chopped spinach and cook for 5 more minutes.  If soup is too thick for your liking, add a little extra water (I prefer mine super thick and chunky).  Taste and add the remaining 1 teaspoon Italian seasoning, 2 teaspoons dried minced onion and 1 teaspoon paprika, if needed.  Stir in the cream cheese until completely combined.  Last, add the grated Mozzarella and stir until combined.  Serve with crusty bread.  Serves: 6-8

Jenn's Notes: I typed the ingredients above with the measurements that I used.  I actually started my soup out in the slow cooker.  I added everything except the spinach, cream cheese and Mozzarella to the slow cooker and I cooked on low for four hours.  My chicken was done, but the vegetables were still crunchy.  So, I poured the mixture (except the chicken) into a large saucepan and boiled for about 10 minutes until they were soft.  Then, I stirred in the shredded chicken and spinach and cooked for a few minutes.  Then, I stirred in the cream cheese and Mozzarella cheese.  The flavor of this soup was out-of-this-world.  I can't wait to make it again.  

very slightly adapted from: Food.com

My Top 10 Favorite Soups, Salads and Sandwiches of 2012

#1 BUFFALO CHICKEN SANDWICH

This is the sandwich of all sandwiches.  

#2 WEEKNIGHT CHEESY CORN CHOWDER
The amazing flavor of this soup will give you sweet dreams at night.

#3 MOM'S MACARONI SALAD
I have been eating this my entire life and it is, by far, my favorite pasta salad.

#4 GRANDMA'S CLAM CHOWDER
I have also been eating this recipe my entire life.  It is a family favorite.

#5 SLOW COOKER CREAM CHEESE CHICKEN CHILI
This is a nice change from the same old chili recipe.  It's thick and creamy and loaded with flavor.

#6 LIGHTER & LEANER GRILLED PIMENTO CHEESE SANDWICH
I know this sandwich might seem weird and I can't explain it, but I honestly LOVE it.

#7 TOMATO BASIL PARMESAN SOUP
This soup is creamy and flavorful with chunks of veggies.  I really think you will like it.

#8 EASY BBQ PULLED PORK

This pork is so tender and juicy and tastes just as good leftover.

#9 SLOPPY GRILLED CHEESE SANDWICH
Toasty bread with creamy sloppy joe filling and melted cheese.  It totally works.     

#10 MEDITERRANEAN TURKEY PANINI
This sandwich is warm and comforting on a chilly afternoon.

365 Days of Slow-Cooking Cookbook Giveaway and Review plus Slow Cooker Creamy Chicken and Wild Rice Soup

Giveaway is now CLOSED
Click HERE to see the winner!

(Image Credit)

I couldn't let Christmas come and go without giving one of my favorite followers a gift.  One of MY favorite gifts to get is a new cookbook and that is what I am sharing with one of you.

I have been using my slow cooker more than ever lately and I have been searching for some good recipes.  That is where this book comes in.  It is perfect for any type of cook whether you are a beginner or an experienced cook.  We could all use a few extra hours in the day, but since that isn't going to happen, we can save a little time by letting the slow cooker "cook" dinner for us.

After reading the first few pages of this book, it was obvious that this girl knows what she is doing when it comes to using a slow cooker.  The front of the book is full of tips to get your food to turn out perfect every time.  I have heard a lot of complaints that food in the slow cooker doesn't have any flavor or it's too runny and there is a tip for how to prevent each of those problems. If you don't already own a slow cooker or are looking to buy a new one, she will even help you decide which type and which size will work best for your family.    

She cooks things in the slow cooker that I didn't even know was possible.  Like bread?  Did you know you could "bake" a loaf of bread in your slow cooker?  Next time I have brown bananas, I will be trying her Brown Sugar Banana Bread.

The book is divided up into Appetizers, Beverages, Breads & Spreads, Breakfast, Beef Dishes, Poultry Dishes, Pork Dishes, Pasta Dishes & Sauces, Sides & Salads, Soups/Stews/Chili and Desserts!  The recipes are easy to follow, all of the ingredients are common things you have used before and might even have in your pantry and while not every recipe has a photo, there are still a lot of photos throughout the book.

I have tried four recipes out of the book so far and I have liked all four and would make all four again.  Next on my list is her Apple Butter!

Overall, I think it is a great cookbook and I can't wait to "cook" my way through it.  If you are still looking for a last minute gift idea for someone, I think this would be a great choice! You could even pick up a slow cooker to give along with the book! Now, that would be an amazing present, if you ask me.

The Creamy Chicken and Wild Rice Soup turned out good.  I like big, bold flavors, so I ended up adding some extra spices.  I also like a super chunky soup, so next time, I will add more rice.

Stay tuned to see the rest of the yummy dishes I have made out of this great cookbook.    

Slow Cooker Creamy Chicken & Wild Rice Soup

adapted from: 365 Days of Slow Cooking
(Printable Recipe) or (Printable with Picture)

4 c. low-sodium chicken broth

2 c. water

1 c. diced carrots

1 c. diced celery

1 1/2 Lbs. boneless, skinless chicken breasts

1 pkg. Rice-a-Roni Long-Grain & Wild Rice

1/2 tsp. salt

1/2 tsp. pepper

3/4 c. all-purpose flour

1/2 c. unsalted butter

2 c. milk

Combine broth, water, carrots, celery, chicken and Rice-a-Roni (with seasoning packet) in a large slow cooker.  Cover and cook on low for 4-6 hours.  Remove chicken from slow cooker; using two forks, shred.  Return to slow cooker.  In a medium saucepan, melt butter over medium heat.  Stir in flour, 1 Tablespoon at a time, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.  Add salt and pepper.  Stir roux mixture into slow cooker; cook on low for an additional 15 minutes or until thickened.  Serves: 6-8

Jenn's Notes:  I cut the recipe in half and I added an extra 1 1/2 cups of water after reading reviews that the soup was too thick.  I also added some lemon pepper, onion powder and Italian seasoning, because I felt like it needed a little something extra.  I wished I would have added the entire box of Rice-a-Roni to my half batch, because there didn't end up being that much rice and I like a chunky soup.  I used one large frozen chicken breast and I cooked for 5 hours.      

**TO ENTER THIS COOKBOOK GIVEAWAY**

Sorry, giveaway is open to U.S. Residents Only

1.  Mandatory Entry: You must be a follower of Eat Cake For Dinner via GFC (Google Friend Connect), E-mail, Facebook or Pinterest.  All are found on the right hand side of my blog.  Leave me a comment and let me know which way you follow.

2.  For a 2nd Entry:  Leave me a separate comment and let me know what your favorite thing to cook in the slow cooker is. 

**If your name does not link me to a blog, make sure to leave me your e-mail address, so I can contact you if you win!  Good Luck!**

Giveaway is open until Tuesday, December 25th and winner will be announced on Wednesday, December 26th.  Winner must contact me within 72 hours or a new winner will be selected.

The publisher provided me with a copy of this book to review, but all opinions expressed here are my own.  I provided the giveaway copy and it will be shipped by me.

Weeknight Cheesy Corn Chowder

Can you believe it is already time to start getting out the Christmas decorations?  I don't know about you, but I am NOT ready to pull out the Christmas tree.  I am still wondering what happened to the past 11 months?

I thought you might need something comforting to help with all the stress that comes along with the holidays.

 I absolutely LOVE the flavor of this chowder and I love that it doesn't have any carrots or potatoes in it.  Since you don't have to boil any veggies, this comes together super quick and it is easy enough for a weeknight.  Oh, and the smell!!  It is intoxicating.  I can't even begin to describe how good this smells.  I'm not talking about the smell that roams throughout the house, but the smell of the actual soup.  This is one of those times that I really wish the smell could travel through our computer screens so you could all experience what I did!

I now declare this my favorite weeknight chowder recipe, but my Ham Chowder is still my favorite Sunday dinner chowder!

Weeknight Cheesy Corn Chowder
From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1/2 Lb. bacon, diced
1/2 c. onion, finely chopped
1 red bell pepper, ribbed, seeded & finely chopped
1 (15.25 oz.) can corn, drained
3/4 c. chopped deli ham
3 Tbl. flour
1 (14.5 oz.) can low-sodium chicken broth
1 1/2 - 2 c. half-and-half
1 tsp. Italian seasoning, or to taste
1/2 c. (heaping) Monterey Jack cheese, shredded
1/2 c. (heaping) Pepper Jack cheese, shredded
sliced green onions, for garnish
sliced bread, for serving

Add diced bacon to a large pot over medium heat.  Cook until crispy and remove to a paper-towel lined plate; set aside.  Discard all but 1 Tablespoon of the bacon grease.  Add the onion and chopped red pepper and saute for a few minutes or until tender.  Add the corn and chopped ham and stir to combine.  Sprinkle the flour over the top and stir well.  Slowly whisk in chicken broth and stir until fully incorporated.  Continue cooking and allow soup to thicken, 5-10 minutes.  Whisk in the half-and-half and Italian seasoning.  Cook until heated through and reaches desired thickness, do not boil.  Reduce heat to low and stir in the reserved bacon and both cheeses until melted.  Season with salt and pepper, if needed.  Garnish with sliced green onions and serve with sliced bread on the side.  Yield: 4 big servings.  

Jenn's Notes: If you don't like ham in chowder, then leave it out and it will be just as good.  If you are planning to add the deli ham, I have the deli slice it a little thicker than you would if it was for sandwiches.  This is also amazing with leftover holiday ham.