Robynne's Potato Ham Chowder~Robynne
This recipe originally called for dried Great Northern Beans, but I usually substitute canned bean and have been know to use canned diced new potatoes too. Enjoy!
Disclaimer: I have always used recipes as a guide and use my instincts and experience to alter or omit ingredients as I cook. Therefore, it has always been a challenge when sharing recipes with others. I doubt I make dishes the same way twice. So, I advise you to use my recipes the same way. Trust your experience and adjust to your personal taste~Robynne
- 1 qt
- 3-4 can(s)
- great northern beans
- 8 oz
- beef consommé, undiluted
- meaty ham hock
- black peppercorns, whole
- 4 clove
- garlic, halved
- bay leaves
- fresh parsley sprigs
- fresh thyme sprigs
- 1 c
- beef broth or water if you prefer
- 3 large
- carrots, scraped and sliced
- 2 c
- coarsely chopped cooked ham
- 1 small
- onion, finely chopped and sauteed in olive oil until tender
- 4 medium
- potatoes, peeled and cubed
- salt and pepper to taste
- i add ground thyme and more garlic if needed. also, i will add beef soup base or bouillon for added flavor.
How to Make Robynne's Potato Ham Chowder~Robynne
- 1Add 1 quart water, consommé and ham hock to Dutch Oven; bring to a boil. Place peppercorns, garlic, bay leaves, parsley and thyme in a piece of cheesecloth; tie ends of cheesecloth securely with kitchen twine and tie this bouquet to handles on Dutch oven. Cover, reduce heat, and simmer 1 hour.
- 2Add 1 cup water or broth, carrots, cooked ham, sauteed onion and potatoes; simmer for 30 minutes or until vegetables are tender.
- 3Remove ham hock from soup; let cool slightly. Chop meat, and add to soup. Discard ham bone and cheesecloth bag. Salt and Pepper to taste.
- 4Serve with hot crusty bread!
I have added shredded cheddar for a change of pace and my best friend likes to add sour cream too. So many possibilities!