From the kitchen of member Agnes Loretta Porche Wyatt.
Prepare all vegetables and meat ahead:
3 cups water
2 cups boiling potatoes, cubed small
2 cups mashed cooked potatoes or instant mashed potatoes
2 cups yams or sweet potatoes sticks, 1-inch long
2 cups leeks, tops & bottoms, thinly sliced
1 cup celery, finely diced
2 cups minced 98% low-salt fat free ham, or turkey ham
1 large red sweet pepper, minced medium
3 cup 2% milk
1 teaspoon Tones chicken soup base mix
1 teaspoon Herbs de Provence
1 teaspoon dillweed
1 tablespoon Gilroy garlic, minced
1 to 2 teaspoons Tabasco sauce, or to taste
2 tablespoons lite margarine, olive or Canola oil
Pour water into 6-8-quart stockpot with cover now add mashed potatoes or instant potatoes stir well. Add 2% milk, Tabasco sauce, lite margarine, garlic, chicken soup base mix and all other herbs and seasonings.
Cook on medium high stirring until boiling; lower heat to medium and continue cooking 10 minutes.
Now add prepared cut potatoes, peppers, celery, leek, and ham; continue cooking covered until vegetables are cooked but not mushy.
Tip: This soup freezes well. You may also substitute fresh shrimp, crabs, clams, lobsters and oysters for great seafood chowder.