Ham and Corn Chowder Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tablespoon butter
1/4 pound bacon, diced
1 medium onion, diced (1 cup)
2 bell peppers any color, diced (3/4 cup)
Kosher salt
Freshly ground black pepper
4 large cloves of garlic (1 tablespoon)
2 tablespoons flour
4 cups chicken broth or stock
4 large russet potatoes, cubed (4 cups)
1 1/2 cups diced ham
3 cups corn kernels, fresh or frozen (1 or 2, 15 ounce cans drained can be used)
1 cup heavy cream
1 teaspoon dried thyme
Pinch of cayenne pepper
2 tablespoons fresh Italian parsley, chopped
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Directions: |
Directions:Put butter into a heavy bottom pot and melt over medium high heat. Add the bacon and cook until crisp. Remove the bacon and drain on paper towels. Save for later.
Pour off all but 1/4 cup of fat from the pot. Toss in onions and peppers, season with salt and pepper. Cook until soft then add garlic. Cook together for about a minute more. Sprinkle in the flour and mix into the veggies, cooking another 2 minutes.
Add chicken broth and potatoes. Stir together and cover. Bring to a boil, lower the heat and simmer 10-15 minutes or until the potatoes are fork tender. Stir in ham and corn.
Cover and continue to simmer 5-6 minutes longer to blend the flavors and heat through. Stir in heavy cream and season with the thyme and cayenne pepper and simmer a few minutes more. Taste for salt and pepper, add if needed.
Ladle into bowls, sprinkle with parsley and bacon. Serve with crusty bread or corn bread. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: To make thicker, mix 2 teaspoons cold water and 2 teaspoons cornstarch in a separate bowl. Add to the pot until desired thickness.
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