Ham and Vegetable Chowder from Pinay In Texas Cooking Corner
1. In a large saucepan over medium heat, saute ham in olive oil for about 3 minutes. Add the potatoes and cook for about 3 minutes. Add broccoli, carrots, celery, onions and herbes de provence. Cook for 3 minutes more or until everything is crisp tender, stirring occasionally. Add the broth in the saucepan. Cover and bring to a boil.
2. In a small saucepan, melt butter over medium heat. Whisk flour into butter until thickened, about 1 minute. Slowly stir milk into flour mixture until mixture is smooth and thickened. Stir milk mixture into soup. Season with salt and pepper to suit your taste. Cook for about 5 minutes or until thickened and heated through, stirring occasionally. Serve warm in a bowl with crumbled bacon and a pinch of parsley flakes.