Ingredients
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1
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4
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4
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2
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1
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1
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1 - 2
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-
-
-
-
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Directions
Creamy Ham and Corn Chowder,This is a recipe I came up with a few years ago when I had a leftover ham bone from dinner, and it’s wonderfully tasty. Good for using the leftovers after Christmas or Easter dinners. Serve with good, crusty bread and be ready to provide seconds. :),This recipe was very good as it is! Great to use up smoked ham. If using smoked ham, I wouldn’t add the cheese many people suggested. It seems to make the chowder a little to salty tasting.,We like our chowder a little cheesy, so we made a few changes. Peeled and diced 3 small red skin potatoes, steamed for 5 minute, turned off heat and left pan on burner to cool. Rendered fat from the ham with 3 strips of chopped bacon in stock pot. When the bacon was almost cooked to crispy, added 1/2 cup chopped onion and cooked about 3 minutes, then added 3 cloves minced garlic, cooked for 1 minute longer. Empted the pan into a colander lined with paper towels. Returned the pan to medium heat and deglazed pan with 1/2 cup white wine, scraping up the browned bits from the bottom of the pan. Removed from heat, then added milk and flour per recipe. Returned stock pot to burner over medium heat and began slowing adding ham broth and remaining milk 1/2 cup at a time while cooking until thickened. Added remaining ingredients in the recipe with the contentsof the colander, bring to boil, turned down heat to simmer and cooked 20 minutes. Turned off heat, added steamed potatoes and 2 cups of shredded cheddar cheese, cover and let stand 15 minutes. Extremely yummy!
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Steps
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1
Done
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On a Firm Non-Breakable Surface, Take a Clean Hammer and Crack the Middle of the Ham Bone So That Marrow Can Escape During Cooking. |
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2
Done
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Place Ham Bone Flat in the Bottom of a Pot and Add Enough Water to Just Cover. |
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3
Done
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Simmer Over Medium Heat For 30 Minutes. |
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4
Done
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Remove Bone and Cut Off the Remaining Tender Ham Meat; Set Meat Aside. |
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5
Done
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Turn Up the Heat on the Ham Broth and Reduce Down Until You Have About a Couple of Cups of Broth, or to Desired Strength. |
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6
Done
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Skim the Fat from the Broth. |
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7
Done
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Melt Butter in a Large Pan; Remove from Heat and Mix in Flour Until Smooth. |
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8
Done
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Slowly Add 1 Cup Milk, Stirring Constantly. |
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9
Done
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Return Pan to Stove and Cook on Low Heat Until Milk Thickens. |
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10
Done
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Stir the Corn, the Ham Pieces You Set Aside Earlier, Dried Minced Onion, and Minced Garlic Into Thickened Milk; Then Slowly Stir in the Remaining Milk and the Ham Broth. |
