HAM AND CORN CHOWDER
My mother is an excellent cook who rarely follows a recipe exactly. My two sisters and I do the same thing, adding something here, omitting something there. With this soup, I sometimes leave out the bacon and butter, and have used canned corn and creamed corn with good results. We like to eat this soup with big soft hot pretzels instead of crackers. -Sharon Rose Brand, Stayton, Oregon
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Nutrition Facts : Calories 293 calories, Fat 16g fat (7g saturated fat), Cholesterol 39mg cholesterol, Sodium 918mg sodium, Carbohydrate 28g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein.
HAM, POTATO, CORN AND SPINACH CHOWDER
So, I am home by myself and starving. I got to thinking about soup I had as a child with farmer's sausage and potato. While I am living in Canada again for the first time in years and actually have farmer's sausage in my freezer, I also had left over ham. So, here is my take on a hearty, yummy soup that most people can probably make with leftovers from a big ham dinner. Give it a whirl, I think you will be pleased. Note that I added a kind of weird ingredient of greek sour cream because I thought it would add a nice sourness to the soup (kind of like buttermilk) and I happened to have some in the house. I think regular sour cream (but probably not lowfat) would work too.
Provided by pokergirl33
Categories Chowders
Time 30m
Yield 6-8 cups, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- melt about 1 tablespoon of butter in a pan (real butter is sooo much better than margarine, trust me on this).
- add in about a teaspoon of onion flakes to rehydrate and soften.
- when the butter gets a bit brown add 2 tablespoons of flour.
- whisk together until you have "cooked" the flour (about 30 seconds).
- add 2 cups of milk and whisk until smooth.
- add a cup of chicken broth. I actually used chicken bouillon because that is what I had.
- add one heaping tablespoon of greek sour cream (see notes about using regular sour cream instead).
- Add 2 nuggets of chopped frozen spinach.
- let simmer on low while you prepare the rest of the ingredients.
- add a couple shakes of garlic powder.
- I put in A LOT of black pepper but do it to your taste.
- Add dill to taste as well, I used dry because that is what I had, but fresh would be super good.
- Chop up about 2 cups of ham into bite sized pieces.
- open the corn and drain.
- peel one big left over baked potato and chop into bite sized pieces.
- Add all the ham, potato and corn.
- Taste and add extra dill, pepper if desired. I added another tablespoon of sour cream because I thought it would taste good.
- Let simmer until all the ingredients are hot and the spinach is dispersed throughout.
- and eat!
POTATO HAM CHOWDER
"I find that homemade is always best...especially when it comes to soup," assures Esther Danielson of Lake Arrowhead, California. This rich and hearty broth features chunks of potatoes, ham and lots of dill flavor.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.
Nutrition Facts : Calories 319 calories, Fat 14g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 1286mg sodium, Carbohydrate 31g carbohydrate (10g sugars, Fiber 2g fiber), Protein 18g protein. Diabetic Exchanges
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