Ham Spring Veggie Chowder Recipes

Steps:

• In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add the riced cauliflower, leeks, garlic, and 1 teaspoon of salt. Sauté for 2 minutes, until the leeks just begin to soften.
• Pour in the vegetable stock and 2 cups (480 ml) of non-dairy milk. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium, cover, and simmer for 15-20 minutes, until the cauliflower is completely broken down and tender.
• Meanwhile, in a large pan, heat 2 tablespoons of olive oil over medium heat. Add the asparagus, peas, and 1 teaspoon of salt. Sauté for 2 minutes, until the vegetables are bright green with some crunch. Remove the pan from the heat and stir in the lemon zest and basil. Transfer to a bowl and set aside.
• Wipe out the pan and add the potatoes and enough cold water to cover by 1 inch (1 ¼ cm). Season with 1 tablespoon of salt. Bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 8-10 minutes, until the potatoes are easily pierced with a fork but not mushy. Drain and set aside.
• Remove the pot with the cauliflower from the heat. Blend with an immersion blender until completely smooth and creamy. Add up to 1 cup (240 ml) non-dairy milk or water if needed to thin to your desired consistency.
• Stir in the reserved asparagus, peas, potatoes, and the lemon juice. Season to taste with salt.
• Ladle into bowls and garnish with fresh basil, a drizzle of olive oil, and freshly ground black pepper.
• Enjoy!

Steps:

• Preheat oven and follow package directions for oven-baking the tater tots. Be baking them as you prepare the chowder.
• Chop bacon into large pieces and fry them over Medium heat in the pot you're going to cook the chowder in. (I use a Dutch Oven.) Once bacon starts to get crispy edges, add the onion. (Sprinkle salt on the onion to bring out the moisture.) Stir occasionally.
• Chop asparagus and set aside. When onions become transparent, deglaze the pan with a touch of the chicken stock to get all the yummy bits off the bottom of your pan/pot.
• Add asparagus pieces and stir fry for about 1-2 mins. SEASON. (Always season with salt and pepper as you go along to layer the flavours.)
• Add cubed ham and stir. Let these ingredients cook together while slicing your mushrooms. Add mushrooms and stir together.
• Pour in the chicken stock. Cover and bring to a boil.
• Add corn and green onions. Reduce heat and boil lightly for 5 minutes, covered.
• Stir in Cream of Chicken soup and sour cream until completely combined with no lumps. Then, add the milk or half & half. Stir.
• Reduce heat again to very low, cover, and allow to lightly simmer while the tater tots finish baking. If the tots are already done, simmer chowder for about 10 minutes anyway.
• Allow tots to cool enough to be handled. Break them in half and add them to the chowder.
• Serving suggestion: Serve with corn bread and top each bowl with a sprig of fresh herb, such as: parsley, thyme, rosemary or dill.

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Steps:

• Combine tomato soup and water in a Dutch oven; add celery and onion. Bring to a boil; reduce heat and simmer for 5 minutes.
• Add the mixed vegetables. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes until tender.
• Add potato soup and the remaining ingredients. Bring just to a boil. Serve.

Steps:

• Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
• Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
• Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
• Note: I added the milk early and bumped up the amount of milk to 1 Cup.

Steps:

• Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
• In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
• Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

Steps:

• In a Dutch oven, combine the potatoes, broccoli, onion, carrots, celery, bouillon and water; simmer for 20 minutes or until vegetables are tender. , In a large saucepan, melt butter; stir in flour. Cook and stir over medium heat for 2 minutes. Whisk in the milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to vegetable mixture with the ham; simmer 10 minutes or until heated through. Stir in cheese just until melted.

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.

Steps:

• Place the stock in a large soup pot and bring to a boil.
• Add the onions, carrots, celery, potatoes, and tomatoes.
• Bring back up to a boil, then reduce heat to medium-low and cook about 15 minutes.
• Add corn, peas, and ham and continue cooking until vegetables are tender.
• While vegetables are cooking, melt the butter in a large saucepan over medium heat.
• Add the flour and stir until smooth. Continue cooking, stirring constantly, until the flour starts to turn color.
• Whisk in the half-and-half and beer. Continue cooking and stirring until the sauce bubbles and thickens.
• Remove from heat and keep in a warm place until vegetables are done.
• Reduce heat under vegetables to low and add cream sauce. Stir to mix thoroughly.
• Add grated cheese a little at a time, stirring to melt cheese completely after each addition.
• Stir in the mustard and add salt and freshly ground black pepper to taste.
• Continue cooking, stirring occasionally, until heated through, being careful not to let it boil.
• Serve immediately.