Hearty Potato-Ham Chowder, French Twist Potato Bread
Ingredients
5
pounds COLORADO potatoes, peeled and cubed (about 15 cups)
3
large onions, finely chopped (about 1 pound)
3
tablespoons instant chicken bouillon granules
2
tablespoons dried marjoram leaves
1
tablespoon dry mustard
1
teaspoon ground black pepper
4
quarts milk, divided
1-1/4
cups all-purpose flour
1
pound process Swiss cheese, shredded
1-1/2
pounds sodium-reduced ham, diced
1/2
cup snipped fresh parsley
Steam potatoes and onions in 1 quart water 20 to 30 minutes or until tender. Do not drain. Mash slightly. Stir in bouillon granules, marjoram, mustard and pepper. Combine about 1 quart milk with flour; whisk to blend until smooth. Add remaining 3 quarts milk, cheese and milk/flour mixture to potato mixture. Cook and stir over medium high heat until slightly thickened and bubbly. Cook and stir 2 minutes longer. Stir in ham and parsley; return to near boiling. Reduce heat; serve hot.
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