Some cosmetic changes in preparation for larger site changes in the works.

Close
KC_

Creamy Ham & Corn Chowder

Veteran Member
426 posts
Joined: Dec 23, 2005

Options

Posted to Thread #82 at 9:50 am on May 28, 2006

Creamy Ham & Corn Chowder

1 ham bone
(with at least 1 cup of meat
remaining on bone)
water to cover
4 Tbsp butter
4 Tbsp flour
2 cups milk
1 1/2 cups frozen corn (or 1 15 oz can corn)
1 Tbsp dried minced onion
1-2 cloves garlic, minced
Salt and pepper to taste
Paprika to taste

On a firm non-breakable surface, take a clean
hammer and crack the middle of the ham bone
so that marrow can escape during cooking.
Place ham bone flat in the bottom of a pot
and add enough water to just cover. Simmer
over medium heat for at least 30 minutes.
Remove bone and cut off the remaining tender
ham meat; set aside. Turn up the heat on the
ham broth and reduce down until you have
about a couple of cups of broth, or to
desired strength.

Melt butter in a large pan. Remove from heat
and mix in flour until smooth. Slowly add 1
cup skim milk, stirring constantly. Return
pan to stove and cook on low heat until milk
thickens. Stir corn, ham pieces you set aside
earlier, dried minced onion, and minced
garlic into thickened milk. Slowly stir in
the remaining milk and the ham broth. Cook on
low for about 15, minutes, but do not boil.
Salt, pepper, and paprika to taste. Makes 6
servings.

How much meat you leave on the bone is up to
you, but I like to have a couple of cups of
ham bits mixed into this chowder.

Oh, I forgot - make sure to skim the fat from the broth. (nt) (Julie R - WA)



Other messages in this thread: