Ham + Potato Chowder
Source of Recipe
just recipes
Ham + Potato Chowder
1/2 c. all-purpose flour
1/2 c. onion, chopped
3 garlic cloves, minced
1/4 c. butter or margarine
4 c. water
4 chicken flavored bouillon cubes OR 4 tsp. chicken flavored instant
bouillon
1 1/2 c. (2 med.) potatoes, peeled, cubed
1/2 c. carrots, chopped
1/2 tsp. thyme leaves
1/2 tsp. nutmeg
1/8 tsp. pepper
1 bay leaf
1 (17 oz.) can whole kernel corn, undrained
2 c. half & half
1 lb. (3 c.) cooked ham, cubed
2 tbsp. fresh parsley, chopped
Lightly spoon flour into measuring cup; level off. In large saucepan, or
Dutch oven, saute onion and garlic in margarine until crisp-tender. Stir in
flour. Cook 1 minute, stirring constantly. Gradually stir in 4 cups water
and bouillon. Add potatoes, carrots, thyme, nutmeg, pepper and bay leaf.
Bring to a boil; reduce heat. Cover; simmer an additional 15 to 30 minutes
or until slightly thickened. Add corn. Cover; simmer an additional 20 to 30
minutes or until vegetables are tender. Stir in half and half and ham. Cook
until thoroughly heated. Do not boil. Remove bay leaf. Garnish with parsley.
Yield: 8 servings (1 1/2 cups each).
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