Roxy
New member
Ham and Corn Chowder:
8 bacon strips, cut into 1-inch pieces
1 medium onion, diced
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups fresh or frozen whole kernel corn, divided
4 cups milk, divided
2 cups cubed fully cooked ham
2 tablespoons butter or margarine
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute onion, celery and green pepper in dripping for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. Place 2 cups corn and 1/2 cup milk in a blender and process until pureed; pour into pan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in butter,parsley, salt, pepper, hot pepper sauce if desired and remaining milk; heat through. Garnish with bacon
8 bacon strips, cut into 1-inch pieces
1 medium onion, diced
1 cup sliced celery
1/2 cup diced green pepper
3 cups cubed peeled potatoes (about 3 medium)
3 cups chicken broth
4 cups fresh or frozen whole kernel corn, divided
4 cups milk, divided
2 cups cubed fully cooked ham
2 tablespoons butter or margarine
3 tablespoons minced fresh parsley
1 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon hot pepper sauce, optional
In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute onion, celery and green pepper in dripping for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. Place 2 cups corn and 1/2 cup milk in a blender and process until pureed; pour into pan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in butter,parsley, salt, pepper, hot pepper sauce if desired and remaining milk; heat through. Garnish with bacon