Corn Chowder Wfresh Herbs Potatoes And Smoked Ham Recipes

HAM AND CORN CHOWDER WITH POTATO

Steps:

• Melt butter in a large saucepan over medium heat.
• Add the onion and garlic and sauté for 5 minutes until translucent. Do not let the onion brown.
• Add the flour and whisk until mixed through the butter. Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1/2 minutes), then pour the remaining cup of milk in. Whisk until it thickens - around 1 to 1 1/2 minutes. Then add the chicken stock, and 1 1/2 cups of water and whisk until combined.
• Increase heat to medium high and add the potatoes into the soup. Cook for 10 to 12 minutes (Note 3), whisking fairly regularly to ensure the soup doesn't stick to the bottom of the saucepan. The soup will thicken as it cooks. Use the remaining 1/2 cup of water if the soup gets too thick before the potato has finished cooking.
• Just before the potato has finished cooking, add the corn in (just to heat it through).
• While the potato is cooking, heat olive oil in a small fry pan over high heat. Add the ham and sauté for 1 - 2 minutes until nicely browned. Remove fry pan from the heat and set aside. (Note 4)
• When the potato is cooked (tender but still holding its shape), remove the soup from the stove and stir through most of the thyme and ham (reserve a bit for garnish).
• If the soup is too thick for your liking, use water (or milk) to get the soup to your desired consistency. Add the salt and 5 grinds of black pepper, then do a taste test and adjust the saltiness if required.
• Serve, garnished with remaining thyme leaves and ham.

SMOKY CHEDDAR, HAM AND CORN CHOWDER

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

CORN SOUP WITH POTATOES AND SMOKED HAM

Steps:

• Melt lard in heavy large pot over high heat. Add ham steak, onion, both bell peppers, and garlic; sauté until vegetables are tender, about 10 minutes. Add corn and stir 5 minutes. Add ham hock and potato, then 5 cups water; bring to boil. Reduce heat to medium-low; simmer partially covered 1 hour. Remove ham hock. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm over medium heat before serving.)

CORN CHOWDER W/FRESH HERBS, POTATOES AND SMOKED HAM

Steps:

• In large (3-quart or so) saucepan,combine broth, onion and carrots.
• Tie together bay leaf and fresh herbs to make a bouquet garni.
• Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
• Remove herbs. Remove pan from heat.
• Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
• Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
• Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
• Bring just to a boil, reduce heat and simmer on low for 5 minutes.
• Stir in pimientos and parsley.
• Season with a little pepper or hot sauce if desired, to taste.
• Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
• Ladle into bowls and garnish with additional parsley.
• Serve with warm crusty bread or fresh baked cornbread and butter!

SWEET POTATO, HAM AND CORN CHOWDER

Steps:

• In a large saucepan, saute garlic in oil for 1 minute. Add broth, corn, sweet potatoes, red pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Stir in ham and onions. Remove from the heat. , In a bowl, combine cornstarch and yogurt until smooth. Gradually add to soup. Return to heat. Bring to a boil; cook and stir for 2 minutes or until thickened.

SMOKED HAM CORN CHOWDER

Steps:

• Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.