Tuesday, October 16, 2012

Ham and Corn Chowder


Ham and Corn Chowder

drizzle of olive oil
1 cup onion diced
1-1/2 - 2 lbs ham, chopped
2 cans creamed corn
2 cups whole corn, drained (or you can use 1 can drained)
3-4 cups Yukon gold potatoes, scrubbed and chopped (use more or less as you like)
4 cups milk (or half and half)
6 Tablespoons butter
8 Tablespoons flour
Fresh parsley
Salt/Pepper (to taste)

Drizzle olive oil into soup pot and cook onions until translucent.  I try not to brown mine but it's ok if it does. Add ham and stir to heat through.

Add broth, both corns, and potatoes.  Bring to boil and simmer until potatoes are done.  My Yukons take longer than russet potatoes and seem to differ each time.  You'll need to pull a piece out and test it.  


Add milk.  I use our goat's milk which is very creamy so you could use half and half or whole milk if you want a richer soup.  Otherwise 2% or less would be ok as well.  

While the milk in the soup is heating up make a roux in a small sauce pan.  This is done by melting the butter and whisking in the flour.  Let it cook for about a minute then whisk into the soup. This will thicken your soup.  If you use russets you could leave out some or all of the roux and just smash your potatoes with a potato masher. Yukon golds don't break down much so I needed the roux in mine. 


I added a sprinkle of fresh parsley on my soup the first time we make it and after that I added it to the whole soup. I didn't add salt to ours as the ham had enough.

Feel free to experiment with flavors as you like!

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