Winter Has Arrived

If you read that title and are saying "Um, Krista, it has been here for a while now, officially since last month!" You are absolutely correct. But see, here in Indiana we have been spoiled for most of the winter thus far. It's been pretty mild. It was over 60 on Christmas day! We've had unseasonably warm temps, rain instead of snow, and even a few thunderstorms!

However, Old Man Winter found us this weekend, and with a vengeance! Friday night it snowed, then turned to ice, then it got warm for a few hours, rained, and then....the brutal wind and bitter temps showed up. Seriously. I got up this morning and there was ice on the inside of our living room windows!

When it is cold like this, you know the kind...it takes your breath away the minute you step outside, and makes your face hurt, about the only comforting thing we can rely on is a piping hot bowl of soup, stew, or chowder!

In our house, if it's got a creamy base, and bigger chunks of meat and veg, that's chowder. It's not a true science, but it makes sense to us! I actually made this with leftover holiday ham in mind. I know there are some out there with some ham hanging out in the freezer. How do I know this? Because any time I've made a big ham, we were sure to have extra so I could freeze it for later use in soups and chowders!

This is s full meal deal with your meat, veg and potatoes all in one bowl. It is sure to fill you up and thaw you out after a long day in the cold. A warm, delicious hug to cure all that ails you!

Winter is here to stay, no matter how many mild days we are spoiled with. While we all wait for spring, at least we can have some yummy meals to ease the pain!

Crock Pot Potato & Ham Chowder

8-10 medium russet potatoes, cubed

2 carrots, peeled & diced

2 celery ribs, diced

1 medium white onion, diced

1 lb. ham, cubed

1 (32 oz.) box chicken broth

2 c. water

2 cubes chicken bouillon

1 TBS dried parsley

1 1/2 c. heavy cream

1/4 c. flour

Salt and Pepper

Combine everything except cream and flour in Crock Pot. Stir well. Cook on high 6-8 hours, until potatoes are tender. Using a potato masher, slightly mash the potatoes. In a bowl whisk together cream and flour. Add to soup. Cook another 15-20 minutes until slightly thicken. Reduce to warm until serving. *NOTE* Check your potatoes. If they are tender before cooking time is up, finish cooking on low. When you mash the potatoes, you still want lots of big chunks left behind, so don't over mash.

Shared at Weekend Potluck
Shared at Meal Plan Monday