Ingredients
3/4 cup cubed fully cooked ham1/4 cup chopped onion2 tablespoons chopped celery1 tablespoon butter1 cup chicken broth1 cup cubed peeled potatoes4 teaspoons all-purpose flour1-1/3 cups 2% milk1/4 teaspoon dill weed1/8 teaspoon pepper
Preparation
In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
