Ham & Potato-Rutabaga Chowder

• 2 pounds rutabagas, peeled and chopped (about 4 cups)
• 1-1/4 pounds red potatoes, chopped (about 4 cups)
• 1 large onion, chopped
• 6 tablespoons canola oil, divided
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1-1/2 cups cubed fully cooked ham or country ham
• 1 medium sweet red pepper, chopped
• 2 celery ribs, chopped
• 1/2 cup all-purpose flour
• 1-1/2 teaspoons onion powder
• 1-1/2 teaspoons smoked paprika
• 8 cups chicken or ham stock
• 1 cup heavy whipping cream
• Salt and pepper to taste

1. Preheat oven to 425u0b0. Place rutabagas, potatoes and onion in a large bowl. Add 2 tablespoons oil, salt and pepper; toss to coat. Transfer to two greased 15x10x1-in. baking pans. Roast 35-40 minutes or until tender, stirring occasionally.
2. Meanwhile, in a 6-qt. stockpot, heat 2 tablespoons oil over medium heat. Add ham; cook and stir 7-9 minutes or until browned. Remove ham with a slotted spoon; drain on paper towels.
3. In same pot, heat remaining oil. Add red pepper and celery; cook and stir 4-6 minutes or until crisp-tender. Stir in flour, onion powder and paprika until blended; gradually stir in stock. Bring to a boil, stirring occasionally; cook and stir until slightly thickened, about 5 minutes.
4. Stir in cream, roasted vegetables and ham; heat through. Season with salt and pepper to taste.

rutabagas, red potatoes, onion, canola oil, salt, pepper, country ham, sweet red pepper, celery, allpurpose, onion powder, paprika, chicken, heavy whipping cream, salt

Taken from www.tasteofhome.com/recipes/ham-potato-rutabaga-chowder/ (may not work)