Hamcorncheddarchowder Recipes

HAM AND CHEDDAR CORN CHOWDER

Steps:

• Heat oil in a large stockpot over medium high heat.
• Add onion, carrots, and celery and sauté for 5 minutes.
• Add garlic and sauté for an additional 30 seconds.
• Add the potatoes, chicken stock, cayenne pepper, and coriander.
• Bring to a boil, then reduce the heat to medium and simmer, covered, for 35 minutes.
• Add whole kernel corn with its juice, creamed corn, cheese , and milk.
• Simmer for an additional 7 minutes, stirring frequently.
• Season with Worcestershire.
• Add sliced green onion and diced ham. Season with salt and pepper.
• Serve topped with additional green onions if desired.

HAM, CORN & CHEDDAR CHOWDER

Steps:

• Cook bacon in a large heavy saucepan over moderate heat until crisp; remove bacon from pan and set aside.
• Add chopped onion to bacon fat in pan and cook, stirring until onion is softened. Add flour and stir to blend. Stir in broth and bring to a boil. Add potato and simmer, covered, stirring occasionally, until potatoes are just tender, about 8 to 10 minutes.
• Stir in cream, corn and ham. Add cheddar, stirring just until cheese melts (do not let boil) and season generously with pepper. Serve bowls of cheddar topped with reserved bacon and chopped green onions.

CHEDDAR HAM CHOWDER

Steps:

• 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 drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

CORN AND HAM CHOWDER

Steps:

• Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute.
• Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.

HAM CHEDDAR CHOWDER

Steps:

• Place first four ingredients in a large saucepan; bring to a boil. Reduce heat; cook, uncovered, until vegetables are tender, 10-15 minutes. Drain., Meanwhile, in a Dutch oven, heat butter over medium heat; saute onion and celery until tender. Stir in flour and pepper until blended; gradually stir in milk. Bring to a boil, stirring occasionally; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Stir in ham and potato mixture; heat through over low heat.

CHEDDAR CORN CHOWDER

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

HAM 'N CORN CHOWDER

Steps:

• Mix ham, milk, frozen corn and soup in 3-quart saucepan.
• Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with onions.

HAM AND CORN CHOWDER

Steps:

• Boil water; meanwhile peel and dice potatoes.
• Boil for about 10-15 minutes (soft but not too mushy).
• Meanwhile, dice up ham, onion, celery.
• In a large saucepan, saute the onion and celery in butter until softened.
• Stir in the flour and stir until well blended, then gradually add milk.
• Bring to a boil while stirring until thickened, about 2 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat, cover and simmer about 15 minutes or until heated through.

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 AND CHEDDAR CHOWDER

Steps:

• In a large saucepan over medium high heat, melt the butter and stir in the onion, potato, bay leaf, cumin, and sage. Saute about 5 minutes, until the onion is tender. Mix in the flour, coating the onion and potato. Pour in the chicken stock and milk. Bring to a boil, whisking constantly until smooth. Reduce heat, and simmer 30 minutes, stirring frequently, until the potato is tender.
• Mix the corn, parsley, chives, and wine into the saucepan, and cook about 5 minutes, until heated through. Remove the bay leaf, and stir in the Cheddar cheese until melted and blended. Season with salt and pepper.