This simple chowder combines everyday winter ingredients. You can use about 8 cups (2 L) torn Swiss chard leaves instead of spinach.
- Portion size 8 servings
- 3 carrots
- 3 leeks (white and light green parts only)
- 1 thick slice ham (6 oz/175 g)
- 2 lbs small red-skinned potatoes scrubbed
- 2 tablespoons butter
- 1 onion chopped
- 1 teaspoon salt
- 3 cups milk
- 1 1/2 cup wide egg noodles
- 1 pkg (10 oz/284 g) fresh spinach
- 1 cup finely shredded Gruyere or extra-old Cheddar cheese
- 1/2 teaspoon pepper
MethodCut carrots into 1-1/2 inch (4 cm) lengths. Cut leeks lengthwise almost but not all the way to root end; spreading leaves, flush out grit under water. Cut crosswise into 1 1/2 inch (4 cm) lengths. Cut ham into 3/4 inch (2 cm) chunks. Halve or quarter potatoes; set aside.
In large Dutch oven, melt butter over medium-high heat; sauté carrots, leeks, ham and onion until leeks and onion are softened, about 8 minutes.
Add potatoes, 4 cups (1 L) water and salt; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until potatoes are just tender, about 20 minutes.
Add milk; bring to simmer. Stir in noodles and spinach; simmer, uncovered, until noodles are tender, about 10 minutes. Stir in cheese and pepper.
Nutritional facts Per each of 8 servings: about
- Sodium 736 mg
- Protein 16 g
- Calories 303.0
- Total fat 11 g
- Cholesterol 48 mg
- Saturated fat 6 g
- Total carbohydrate 37 g
- Iron 23.0
- Folate 38.0
- Calcium 31.0
- Vitamin A 108.0
- Vitamin C 32.0