Ham Chowder

• 1 T vegetable oil
• 1 lb Virginia ham, cut into 1/2 in. pieces
• 2 large onions,chopped
• 1 C chopped carrots
• 1 (28 oz.) can whole tomatoes with juice, roughly chopped
• 4 cans Campbells chicken broth
• 1 can Campbells beef broth
• 2 T. worchestershire sauce
• 8 medium red potatoes, cut into 1/2 inch cubes
• 1 1/2 T chopped fresh thyme leaves
• 1 1/2 T chopped fresh flat-leaf parsley
• Salt, pepper to taste
• Hot pepper sauce, such as Tabasco (optional)

1. Heat oil in a large stockpot over medium-low heat. Add onion and garlic; cook until soft.
2. Add carrots,tomatoes and juice, chicken and beef stocks, Worch. sauce, potatoes, thyme and parsley. Bring to a boil, reduce heat and simmer, stirring occasionally until potatoes and carrots are near tender. Add ham, salt and pepper. Serve with hot sauce if desired.

vegetable oil, virginia ham, onions, carrots, tomatoes, chicken broth, beef broth, worchestershire sauce, red potatoes, t, t, salt, pepper sauce

Taken from www.epicurious.com/recipes/member/views/ham-chowder-50067969 (may not work)