Ham & Potato-Rutabaga Chowder
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon salt
- 1 large onion chopped
- 1/2 cup all-purpose flour
- 1 cup heavy whipping cream
- salt and pepper to taste
- 1/4 teaspoon pepper
- 1-1/2 teaspoons onion powder
- 2 celery ribs chopped
- 1 medium sweet red pepper chopped
- 2 pounds rutabagas peeled and chopped (about 4 cups)
- 1-1/4 pounds red potatoes chopped (about 4 cups)
- 6 tablespoons canola oil divided
- 1-1/2 cups cubed fully cooked ham or country ham
- 1-1/2 teaspoons smoked paprika
- 8 cups chicken or ham stock
- Carbohydrate 12.2715090850388 g
- Cholesterol 13.7 mg
- Fat 10.9561684316242 g
- Fiber 2.56505601624681 g
- Protein 1.9118754257525 g
- Saturated Fat 2.85817056424569 g
- Serving Size 1 1 servings (3 quarts). (127g)
- Sodium 97.4473260794748 mg
- Sugar 9.70645306879199 g
- Trans Fat 0.362519795247732 g
- Calories 151 calories
Preheat oven to 425degrees. 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.
