Hearty Ham And Cabbage Chowder
|Thinly sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Cooking oil||2 Tablespoon|
|Shredded cabbage||3 Cup (48 tbs)|
|Cubed cooked ham||1 Pound (Fully Cooked, 2 Cups)|
|Canned diced tomatoes||28 Ounce (1 Can, Undrained)|
|Canned whole kernel corn||15 1⁄4 Ounce, drained (1 Can)|
|Canned whole potatoes||15 Ounce, drained and quartered (1 Can)|
|Canned condensed chicken broth||10 1⁄2 Ounce (Undiluted, 1 Can)|
|Water||1 Cup (16 tbs)|
|Ketchup||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
In a Dutch oven or soup kettle over medium heat, saute celery, onion and garlic in oil for 2 minutes, stirring constantly.
Add remaining ingredients; bring to a boil.
Reduce heat; cover and simmer for 1-1/2 hours.