(This can be made dairy free)

Ingredients:

3 1/2 cups peeled and diced potatoes

2/3 cup diced celery

1 medium chopped onion

1/2 pound diced cooked ham (deli ham works)

3 cups chicken or vegetable broth

5 Tablespoons butter (use dairy-free, if making this a dairy-free recipe)

5 Tablespoons brown rice flour

2 cups milk (use dairy-free, if making this a dairy free recipe)

1/2 teaspoon salt (or to taste)

1 teaspoon black pepper (or to taste)

Optional: cooked chopped bacon, shredded cheese, sliced green onion

Instructions:

-Combine the potatoes, celery, onion, ham, and broth of your choice in a pot. Using red and yellow potatoes are a good combination, as yellow potatoes are more creamy.

-Bring to a boil and gently simmer until the potatoes are tender.

-Mash the potatoes in a fork or potato masher inside the pot, no need to remove them from the pot.

-In a small saucepan, melt the butter and whisk in the flour to remove any lumps. Add to the pot and whisk to blend.

-Pour in the milk while whisking.

-Cook until smooth and creamy.

-Add in salt and pepper to taste. A dash of cayenne pepper is tasty, too.

This is a nice filling chowder on cold autumn and winter nights.