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1 small onion chopped
1-1.5 cups chopped ham
1 package of Philadelphia cream cheese room temp.
2-3 cups milk
3T. flour
2-3T. butter
1T. chicken bouillon
1T. salt
4 c. water
pepper
(instant mashed potatoes - opt. for thickening)
In large soup pot, melt butter and saute onions until slightly soft. Sprinkle in flour to make a paste using a whisk. Stir constantly to not burn. Once paste is formed gradually add some of the milk to thin paste (about 1/2c.) Then stir in cream cheese; keep stirring with whisk. Mixture will become thick again. Add remaining milk. Once milk is well mixed, stir in remaining ingredients chicken bouillon, ham, potatoes, salt and pepper and finally the water. Cover with lid and bring to a low boil until potatoes are soft. Allow 10 minutes to rest.
Soup recipes are not rocket science. They are easily fixed....so if you think your soup is too thick or too thin adjust salt or bouillon and water as needed. If too thin, add instant mashed potatoes or mash some of the potatoes with a masher. I do both for a chowder consistency. (optional ingredients: corn, carrots, celery, bacon instead of ham)
If everyone helps peel the potatoes, it only takes about 40-50 minutes to prepare and cook.
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This is a family recipe I brought from home. Everyone who tastes this chowder wants the recipe. I suppose it might be because not many soups here are creamy with milk and cream cheese added.
We are adding this to our list because it is Oleg's and Vitaliy's absolute favorite soup. Oleg calls it American soup. ; ) The original recipe has been adjusted to what I could find here in the local supermarket.
