Ham and Shrimp Chowder

I'm still using up that leftover holiday ham! I based this recipe on my own recipe for clam chowder, which I noticed isn't up here on Stealth Cooking. I do promise to fix that as soon as I make it again. This chowder comes together quickly and is one of the recipes in the fix-it-quick category. Any leftovers will keep for several days in the frig, simply getting better as the flavors meld. However, it never lasts that long for me. 

Ingredients: 

1 tsp olive oil

1/2 cup chopped sweet onion

1 tsp minced garlic

1/4 cup thinly sliced celery

1/2 cup sliced carrots

1 cup diced potatoes

2 cups low sodium chicken stock

1 cup chopped ham (I used leftover sliced ham)

1/2 cup shrimp (cooked or uncooked shrimp)

1 bay leaf, optional

1 tsp dried parsley

1/2 cup fat free milk or milk alternative

up to 1 cup water

up to 1/4 cup potato flakes

sea salt to taste

Directions: 

Heat the olive oil in a large soup pot over medium high heat. Add the onion, garlic, celery and carrots and cook for several minutes, just until the onion begins to turn translucent. Add the potatoes, the chicken stock, ham, shrimp, bay leaf and parsley and bring to a boil. Reduce to a simmer and cook until the potatoes are fork tender, about 15 minutes. Add the milk and cook until the liquid is hot. Add 1 tablespoon of the potato flakes to thicken the soup stock. Add more potato flakes if you like you soup thick. If the mixture gets too thick, add some water to thin it out. Taste the soup. It may not need additional salt, as both the ham and shrimp are salty.

Serves 2, easily doubled.

Stealthy Cooking Tip:  Using leftover fully cooked ham and fully cooked shrimp make this recipe very quick and easy. This is just a quick chop and add to the pot recipe. Add a green salad for an easy lunch or dinner.