Stephanie's Potato Chowder

In small saucepan, saute:

3 T. butter
1/2 t. minced garlic
salt and pepper, to taste
3-4 stalks celery, sliced (I'm obsessive and like to destring the outer layer of the celery with a knife)
1/2 yellow (Vidalia) onion, chopped
1 bunch green onions, sliced
1 ham steak, chopped (better yet, use left-over spiral-cut ham from your holiday dinner)
   (or, 8 slices bacon, cooked and crumbled)

When vegetable are softened, translucent and slightly golden, add:
1/3 c. flour

Heat, stirring constantly until bubbly and golden. Then add 1 pint of whipping cream (not heavy) or milk. Heat thoroughly and mix well, set aside.

In a large pot, boil for 15 to 20 minutes:  (Can't decide whether to boil in water or chicken broth--
not sure if there is enough chicken broth to cover potatoes. I think it would taste even better to boil potatoes in chicken broth but it probably doesn't matter that much) :)

8 potatoes, peeled & cut up
1/2 bag baby carrots, sliced into chunky coins

Drain. Then add 1 qt. of Rachel Ray's Chicken Broth. (Do not use Swanson's chicken broth--sorry, but I don't like it. Not all chicken broths are created equal.) Skim white starchy stuff off top. Add sauted vegetables/sauce into large pot. Bring to boil, simmer for 3 hours. Add chopped fresh chives.

Mash potatoes in soup to make it more chowder like. Add corn if desired. Serve topped with grated cheddar cheese.

*My family made me feel like a hero after I made this and they have been begging for more ever since. Not sure if it's because they loved it or just were so happy that I finally cooked for them. ;) haha! Disclaimer: my children are teenagers now and are thrilled to have real food! So nice to finally feel appreciated! I have noticed that the less I have cooked over the years the more they have appreciated when I finally make something! Sounds like a plan to me! :)