I must be wishing for cooler weather. It is another 100+ degree day here in the Heartland. This is a great recipe to use those potatoes that you dug out of the garden last month.

• 3 cups Potatoes, diced with skins on
• Water to boil potatoes
• 3 cups Ham, cooked and diced
• 1 1/2 tablespoons Butter
• 1 medium Onion, chopped
• 2 Carrorts, peeled and shredded
• 2 cans of Cream of Celery condensed soup
• 1 can (15 oz) Creamed Corn
• Sea Salt and pepper to taste
• Grated Cheddar Cheese for garnish
• Garlic or Onion Chives for garnish (I love cutting them out of my garden)

Boil potatoes until tender. Drain potatoes and reserve the liquid for later use in chowder.  Over medium low heat saute onion and carrot in butter until soft in a large soup pot, approximately 12 minutes.  Add Cream of celery soup and creamed corn to the onions and carrots.  Use the reserved water from cooking the potatoes and add enough fresh water, if needed,  to make 6 cups of liquid.  Add to soup mix and blend well.  Add potatoes and ham. Salt and pepper to taste. Simmer on low heat for 30 minutes.

Ladle into bowls and garnish with grated cheese and chives. Is excellent with crusty French bread served on the side.  Enjoy!