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Full Online Book HomeLearning KitchenSoups - Ham - Ham And Corn Chowder
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Soups - Ham -  Ham And Corn Chowder Post by :Phyllis Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1626

Click below to download : Soups - Ham - Ham And Corn Chowder (Format : PDF)

Soups - Ham - Ham And Corn Chowder

Rich and creamy, this New England style chowder uses ham and yellow corn rather than clams, which makes it a great everyday soup all the family will enjoy.

1 tablespoon butter
2 tablespoons canola oil
1 onion, finely chopped
2 small bell peppers (1 green and 1 red), cored, seeded, and diced
2 tablespoons all-purpose flour
1 pound potatoes, peeled and diced
3 cups hot chicken stock
1 bay leaf
Salt and freshly ground pepper
1 cup milk
11 ounce can yellow corn, drained
1/4 pound thick-sliced cooked ham, diced
1/2 cup light cream
Paprika for garnish

Melt the butter with the oil in a large pan and add the onion and peppers. Cook over gentle heat for about 5 minutes until the vegetables are softened. Sprinkle in the flour and stir for 1-2 minutes.

Add the potatoes, then pour in the stock and bring to a boil. Add the bay leaf and salt and pepper to taste, cover, and simmer gently for 20 minutes or until the potatoes are very soft.

Stir in the milk, then add the corn and ham and heat through for about 5 minutes. Remove the bay leaf. Stir in the cream and taste for seasoning. Serve hot, sprinkled with paprika.
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Soups - Ham And Potato Chowder Soups - Ham And Potato Chowder

Soups - Ham And Potato Chowder
5 oz. pkg. dry scalloped potatoes 1 ham bone 1 cup coarsely chopped ham 4-1/2 to 5 cups chicken broth 2 stalks celery, chopped 2 carrots, shredded or chopped 1/2 cup chopped onion 1/8 tsp. pepper Mix together in a 3 1/2 to 4 quart crockpot or slow cooker. Cover and cook on "low" for 7 hours. In separate bowl mix together real well: 2 cups skim milk or regular milk or half & half and 1/3 cup all purpose flour Gradually stir this into crockpot, blending well. Cover and continue to cook on "low" for 1

Soups - Ham -  Ham Pot Pie Soups - Ham - Ham Pot Pie

Soups - Ham -  Ham Pot Pie
1 Medium Ham Shank 8 Potatoes Pies: 2 cups flour 1 egg 1 cup water In large stock pot, place entire ham (bone up) and cover with water. Bring to a boil then simmer 4-6 hours. Remove ham from juice, reserve juice Clean ham from the bone and set aside a large chunk. Pull the rest into strings/pieces. Let juice sit overnight and skim 75% of the fat off next morning. One hour before dinner, Bring the juice to a boil in a large kettle. At the same time, peel and cut potatoes into 1-2 inch chunks. Boil potatoes 15 minutes.