Cheesy Potato and Ham Chowder

Potatoes are foods many generations have grown up on. Van Gogh painted his first masterpiece, “The Potato Eaters,” in 1885. In this painting, he presented the family of peasants, sitting down and eating their hard-earned meal after a long day out somewhere in the field. The picture is symbolic and the painter here glorifies work and food that man honestly earned. Their faces and their hands were the color of beautiful, dusty potatoes.

As Ireland's main crop, the potato represented the poor farmer's meager livelihood, sustenance, and means of paying rent to the landowner way back in time. The Irish peasants were at risk for both starvation and the loss of their homes and farmland. By 1848, a million people- about an eighth of the Irish population- had perished. One and a half million emigrated, mainly to the United States.

CHEESY POTATO AND HAM CHOWDER

Cook's notes: The soup is thick, rich, creamy and ready in less than an hour. Advance prep makes the recipe assembly more efficient. And thanks to Ree Drummond (The Pioneer Woman) for her secret ingredient, which elevates the chowder flavor to a new level. Start small with this cajun seasoning, taste, and work up in flavor. The recipe serves four and is perfect comfort food this time of the year.
Cooking tip: Grate your own cheese rather than using a pre-mixed package as it melts better. Optional add-ins: 2 cups roasted frozen corn

Ingredients:

• 1-1/2 tablespoons olive oil or butter
• 1 cup each diced sweet onions, carrots, celery
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 1/4 -1/2 teaspoon Cajun Seasoning (and yes, it really works in this recipe)
• 1 teaspoon dried thyme
• 2-1/2 cups chicken stock or broth, low-sodium
• 2 cups 2% milk
• 1 cup low-fat half and half
• 4 cups Yukon potatoes, diced into small cubes
• 1 cup cooked ham, diced or 3/4 cup bacon cooked crispy and diced
• 1 bay leaf
• 1 cup shredded white cheddar cheese
• Salt and pepper to taste

Directions:

• Heat oil (or melt butter) in a large stockpot over medium-high heat. Add onions sauté for 2 minutes, stirring occasionally. Stir in garlic, celery, carrots, thyme, and Cajun seasoning. Continue sautéing for 2 minutes. Stir in the flour until combined and sauté for 1 minute, stirring occasionally.
• Cover and, on medium-low heat, sweat veggies with seasonings for 8 minutes. Stir occasionally.
• Uncover and stir in the chicken stock/broth until it is thoroughly combined. Stir in the milk, potatoes, bay leaf, salt, and pepper until combined. Continue cooking uncovered until the mixture reaches a simmer, but not boiling.
• Reduce heat to medium-low, cover, and simmer for about 10-15 minutes or until the potatoes are soft, stirring occasionally every few minutes so that the bottom of the soup does not burn. (The smaller you dice your potatoes, the faster they will cook.)
• Once the potatoes are soft, taste the soup and season with extra salt and pepper if needed. Remove bay leaf, use an immersion blender or regular blender, and puree about 3/4 of the chowder mixture and return it to the soup pot. If using corn, add in at this step as well as ham or bacon. 
• Stir in cheese and cook 5 minutes longer. Remove the bay leaf.
• Garnish with snipped chives or green onion.

You are in luck. Today is a bonus day on Ever Ready with a salad recipe featured in the photograph.  

Shredded Brussels Sprouts with Toasted Nuts, Dates, Bacon, and a Lemon Vinaigrette

Cook's notes: By shredding the raw Brussels sprouts, you break down their hearty, fibrous bodies into what feels more like cabbage or lettuce. And when you combine those shredded pieces with a lemony oil dressing that soaks in and softens them just a tad, the only thing better is having them with the toasted walnuts and dates placed on top. It was so easy to put together and was delicious. Another dressing option is to purchase a store-bought Lite Greek Vinaigrette. The recipe serves four.
Another alternative to consider is using a prepacked mix Kale Chopped Salad with Shaved Brussels Sprouts instead of a package of Shaved Brussels Sprouts. Add Mediterranean Herb Feta Crumbles with red onions, dates, and toasted walnuts, and drizzle salad with a store-bought Greek Vinaigrette dressing.

Salad Ingredients:

• 1 small package shaved Brussels sprouts, about 3/4 of the package for serving four
• 3/4 cup walnuts or almonds, toasted and chopped
• Optional 3 slices of bacon, cooked crisp and diced
• 4 Medjool dates, pitted and sliced
• 1/3 cup red onion, diced
• Grated Parmesan or Romano cheese

Dressing Ingredients:

• 1/4 cup extra virgin olive oil
• 2 tablespoons of lemon juice
• 1-1/2 tespoon Dijon mustard
• 1 garlic clove, minced
• 2 tablespoons honey
• Salt and freshly ground pepper

Directions:

• Add shaved Brussels sprouts, walnuts or almonds, bacon bits, dates, and red onion in a large bowl.
• Add all dressing ingredients in a blender, taste to season, and pour over salad to toss evenly to coat.
• Grate the cheese on top of the salad.