"In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal."--Julia Child

Ham, Corn and Potato Chowder Recipe

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This recipe for Ham, Corn and Potato Chowder, by , is from The Shurtleff Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Solice
Added: Monday, February 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
5 medium potatoes
1/3 cup minced onion
2 tbsp butter or margarine
1 1/2 cups milk
1 pkg (4 oz) lean ham, cut into small pieces
1 can (10 oz) cream mushroom soup
1 can (17 oz) cream-style corn
1 tsp salt
1/8 tsp pepper
1/8 tsp red pepper (optional or add more for spicy)

Directions:
Directions:
Cover unpeeled potatoes with salted water and cook, covered until tender. Remove potato skins and cut potatoes into small chunks.

In a large skillet or 2 qt saucepan melt butter. Saute onion for about 5 minutes or until they look clear. Add milk, ham, cream of mushroom, and potatoes. Cook over medium low heat about 20 min, stirring occasionally.

Add corn, salt, and peppers. Bring to a boil. Reduce heat and simmer for 20 min. Taste to see if more spices are needed.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes, 50 to cook
Personal Notes:
Personal Notes:
Easy to double. Serve with hot bread. I also hate cream corn so I just use regular can corn instead.

 

 

 

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