Excellent base recipe that you can adjust to taste. Instead of the water and bouillion, I use chicken stock (not quite a quart, roughly 3.5 c). I saute the onions, celery, potatoes and carrots (addition to recipe) in about 2T butter for a few minutes, then add a clove of garlic and saute for a couple more minutes before adding the ham and boiling in chicken stock. For the milk mixture, I use 3/4 c fat free half and half and 1 1/4 c 2 % milk. In addition to salt and pepper, I season with garlic powder, basil and a little thyme. For the ham, I used 1/2 boiled ham and 1/2 brown sugar ham. I also top the bowls with a little shredded cheddar.
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Excellent base recipe that you can adjust to taste. Instead of the water and bouillion, I use...