Friar’s Bakehouse’s Ham and Two Potato Chowder 


2 cups diced red skin potatoes

1 1/2 cups sweet potatoes, peeled and diced

3 Tbsp olive oil.

1/2 cup diced celery

1/2 cup chopped onion

1/2 cup diced carrot

1 cup diced cooked ham

3 cups chicken stock

1 tsp. poultry seasoning

1 tsp. nutmeg

salt and pepper to taste

Place oil in pot and heat. Saute celery, onion and carrots until onions are transparent. Add chicken stock, potatoes and sweet potatoes. If necessary, add water to cover potatoes. Simmer about 15 minutes, or until potatoes are tender. Add ham and spices. Heat through and serve.