Tuesday, January 22, 2008
Ham and Corn Chowder
Stuff you need:
a cup of chopped ham, or 4 slices of chopped bacon, or 1 can of Flakes of Ham
1/2 cup chopped onion
1-2 cups of water
4 cups of diced unpeeled potato ( or the same amount of frozen hash browns )
1 cup finely diced carrot
2 cups milk
1 can creamed corn
1 can corn ( drained )
garlic
marjoram
salt
pepper
What you do:
This makes 8 or 9 cups of soup so you'll need a decent sized pot. Put your ham or bacon in the pre-heated pot. The bacon should wind up brown and reasonably crispy. The ham you just have to get hot to get some of the fat out. Once you have a bit of fat coming out, toss in the onion and let it get soft. Drain off excess fat.
Add carrot and potatoes and enough water to not quite cover everything. Season this mixture with garlic, etc. however you like it. Let it simmer away until the potatoes and carrots are soft.
Take it off the heat and add in both corns and the milk. Simmer again until it's all heated through nicely and the canned corn is just slightly soft.
I made bread bowls for our soup since I had some frozen bread dough on hand. One loaf piece makes 2 bowls. Rub frozen loafs with a bit of oil or melted butter and put on a cookie sheet. Let thaw in the fridge over night. Once thawed, separate each loaf into 2 balls. Oil them up again and let sit in the oven with just the light on for 2 1/2 hours. They should be double their size. Bake at 375 for 30 minutes. Thump the bottom when done and it should sound hollow.
a cup of chopped ham, or 4 slices of chopped bacon, or 1 can of Flakes of Ham
1/2 cup chopped onion
1-2 cups of water
4 cups of diced unpeeled potato ( or the same amount of frozen hash browns )
1 cup finely diced carrot
2 cups milk
1 can creamed corn
1 can corn ( drained )
garlic
marjoram
salt
pepper
What you do:
This makes 8 or 9 cups of soup so you'll need a decent sized pot. Put your ham or bacon in the pre-heated pot. The bacon should wind up brown and reasonably crispy. The ham you just have to get hot to get some of the fat out. Once you have a bit of fat coming out, toss in the onion and let it get soft. Drain off excess fat.
Add carrot and potatoes and enough water to not quite cover everything. Season this mixture with garlic, etc. however you like it. Let it simmer away until the potatoes and carrots are soft.
Take it off the heat and add in both corns and the milk. Simmer again until it's all heated through nicely and the canned corn is just slightly soft.
I made bread bowls for our soup since I had some frozen bread dough on hand. One loaf piece makes 2 bowls. Rub frozen loafs with a bit of oil or melted butter and put on a cookie sheet. Let thaw in the fridge over night. Once thawed, separate each loaf into 2 balls. Oil them up again and let sit in the oven with just the light on for 2 1/2 hours. They should be double their size. Bake at 375 for 30 minutes. Thump the bottom when done and it should sound hollow.
// posted by Kelley @ 3:24 p.m. 
