Thursday, August 5, 2010

Ham, Corn & Cheddar Chowder

Photos courtesy of the Cooking Corner.
     One of my favorite soups are chowders. I like the creamy milk base that goes down warm and smooth. I make this one when it's chilly outside or I have some leftover ham that needs to be used. This is one of those great recipes that doesn't take much to put together, most of the ingredient are normally stocked in my kitchen. Remember this one a week or so after Christmas or Easter when you've got ham to find a way to use.

Ham, Corn, and Cheddar Chowder
 4 slices bacon
1/2 onion, finely chopped
1 T. butter
1 T. flour
4 cups chicken broth (2-14.5 oz. cans or 4 bouillon cubes)
4 medium potatoes, diced in cubes (about 2-1/2 cups)
1 cup milk
1-15.5 oz. can corn, drained
2 cups diced ham
1/2 lb. shredded cheddar cheese (about 2 cups)
salt and pepper
chives for garnish

Cook bacon in large sauce pan over medium heat. Remove and set aside for garnish.

Add onion to bacon fat and cook, stirring until onion is tender, about 4 min. Stir in flour making a white roux. Slowly stir in broth a little at a time to incorporate well. Bring to boil.

Add potatoes and simmer, covered, stirring often, until potatoes are tender, about 10 minutes.

Stir in milk, corn and ham. Let simmer for 20 minutes. Add cheddar, stirring until it melts, add salt and pepper to taste. Garnish bowls with bacon and chives.  Serves 4-6.


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