Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenSoups - Ham - Ham Chowder
Famous Authors (View All Authors)
Soups - Ham -  Ham Chowder Post by :OzMktg Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1802

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

Soups - Ham - Ham Chowder

1 teasp oil
1 onion, chopped
2 cloves garlic, minced
1 cup celery, chopped
1 cup carrots, diced
2 medium potatoes, boiled with skins on, then peeled and diced into chunks
1 - 2 cups cooked ham, diced
1 cup chicken or veggie stock
1 can creamed corn
2 cups frozen corn
1 can cream soup (potato or celery or mushroom)
1 can skim evaporated milk
fat pinch of nutmeg

In a heavy soup pot, heat oil and saute onion, garlic, celery and carrots until onions are soft. Add stock, cover with lid and simmer on low until carrots are soft. Stir in evaporated milk, creamed corn and soup. Simmer 5 minutes. Stir in potatoes, ham and corn and heat through another 5 minutes. Lastly, season generously with pepper and nutmeg and salt to taste.

Ham can be substituted for cooked fish, clams or shrimp. Can be made the day before and refrigerated overnight. Heat through and serve.
If you like this book please share to your friends :

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.

Soups - Ham -  Cheddar Ham Chowder Soups - Ham - Cheddar Ham Chowder

Soups - Ham -  Cheddar Ham Chowder
2 c water 2 c cubed peeled Yukon Gold potatoes 1/2 c sliced carrots 1/2 c sliced celery 1/4 c chopped onion 1 tsp salt 1/4 tsp pepper 1/4 c butter 1/4 c all-purpose flour 2 c half n half 2 c shredded sharp cheddar cheese (8 oz; .) 1 can whole kernel corn, drained (16 oz.) 1 1/2 c cubed fully cooked ham In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not