corn and ham chowder

Name: Corn and Ham Chowder
Ingredients: 1 tablespoon(s) butter; 1 teaspoon(s) vegetable oil; 1 medium onion, diced; 2 - shallots, diced; 3/4 cup(s) ham, cooked and diced; 3 cup(s) potatoes, peeled and cubed; 1 - bay leaf; 3 tablespoon(s) parsley, fresh and chopped; pinch(es) salt; pinch(es) pepper; 3 cup(s) milk; 4 cup(s) corn; 2 tablespoon(s) flour; 1/4 cup(s) basil, fresh; - paprika

(1 RATING)

38 Pinches

Argie Sirago

Myrtle Beach, SC

Updated on Sep 1, 2010

A great soup on a cold night. Good with crusty Cuban bread.

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Ingredients

1 tablespoon butter
1 teaspoon vegetable oil
1 medium onion, diced
2 - shallots, diced
3/4 cup ham, cooked and diced
3 cups potatoes, peeled and cubed
1 - bay leaf
3 tablespoons parsley, fresh and chopped
pinch salt
pinch pepper
3 cups milk
4 cups corn
2 tablespoons flour
1/4 cup basil, fresh
- paprika

How To Make corn and ham chowder

Step 1

In a large pot, melt butter and oil over medium heat; saute onion and shallots 5 minutes, until softened not brown.

Step 2

Add potatoes, 2 cups water, bay leaf, parsley, salt and pepper; bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender.
Step 3

Meanwhile warm milk in saucepan over low heat; add warm milk and corn to chowder and stir well.
Step 4

Put the flour in small bowl.
Step 5

Take 3 to 4 tablespoons of hot broth from pot and mix with flour to make a paste; slowly add to pot, whisking to make a smooth soup.
Step 6

Let soup simmer 3 to 5 minutes until thickened and corn is tender, but not soft.
Step 7

Remove form heat, stir in basil. Sprinkle with paprika.
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