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Ham And Potato Corn Chowder Recipe



INGREDIENTS:

3 tablespoons oil or butter
1 onion, diced
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour (or rice flour for gluten free)
2 cups ham broth or chicken broth
2 cups milk
1 1/2 pounds potatoes, diced small and optionally peeled
8 ounces ham, diced
1 cup corn
salt and pepper to taste

DIRECTIONS:

1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.

2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.

3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.

4. Add the ham and corn, cook until heated and season with salt and pepper.

Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Source: Closet Cooking
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Ham And Potato Corn Chowder Recipe Ham And Potato Corn Chowder Recipe Reviewed by Niña on 9:55 AM Rating: 5

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