Monday, February 26, 2018

Ham and Corn Chowder

When my husband volunteers, "This is tasty!", I know I have a keeper recipe.  Those were the words he used to describe this chowder, and so, dear reader, I am passing along this homey dish to you.  Ham and Corn Chowder is a simple meal, but served with a loaf of bread and butter, a fruity salad, it is perfectly balanced and nourishing.  

The base for the chowder is a ham broth which I made from the Christmas ham bone.  If you don't have ham broth in your freezer, then you can substitute a vegetable or chicken broth or just use water.
Ham and Corn Chowder
4 cups ham broth
1 medium onion, chopped
3 medium Yukon gold potatoes, unpeeled and diced
1 stalk celery, chopped
2 cloves garlic, chopped fine
1 pkg. frozen creamed corn
1 cup milk
1 small can pimientos
scallions, sliced, for garnish
salt, pepper, olive oil, butter
4 tbsp. cornstarch
cayenne pepper, hot sauce, sherry (optional)
1.  Saute the onion and celery until softened and browned lightly.      Add the garlic and saute about 1 minute. 
2.  Add 4 cups ham broth.  
3.  Add the diced potatoes.  Let this simmer until the potatoes are tender, about 40 minutes.
4.  Add 1 pkg. creamed corn and 1 cup milk.  Bring to a simmer.
5.  Dissolve 4 tbsp. cornstarch in  1/3 cup sherry or milk. Stir into the soup.   Bring to a boil and then simmer until thickened.
6.  Add the ham.
7.  Check for seasonings.  Add salt, pepper, a dash of cayenne pepper, a few dashes of hot sauce, to taste.


Ladle into bowls and top with sliced scallions...

This soup is wonderful served with bread and a salad..

I hope you enjoy this chowder in good company!  Thanks for stopping by! ~ The Mountain Housewife

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