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Ham and Corn Chowder

Source of Recipe


From "The Country Ham Book"






List of Ingredients



• 1 Tbsp canola or olive oil
  
• 2 medium onions, peeled and rough cut
  
• 1/2 cup chopped cooked or uncooked country ham
  
• 1 large or 2 small potatoes, peeled and cubed
  
• 1/2 cup water
  
• Salt and white pepper (or hot pepper sauce) to taste
  
• 1 cup milk
  
• 1/2 cup half-and-half
  
• 1-1/2 cups corn cut off the cob (or drained canned whole-kernel corn)
  






Instructions



1. Heat oil in a large saucepan or soup pot. Add onion and ham and saute, stirring occasionally to prevent scorching, until onion is translucent. Add potato and water. Cover and simmer 15 minutes or until potato is very soft.
   
   
2. Puree soup in food processor or blender. For smooth chowder, press through a mesh strainer; the soup need not be completely smooth, but suit your own taste.
   
   
3. Return soup to pan, and salt and pepper lightly. Stir in milk, half-and-half and corn. Heat for 10 to 15 minutes, until corn is tender, but do not boil. Taste and add more salt and pepper if needed. Ladle into warm bowls and serve.
   
   Makes 4 servings.