Ham And Corn Chowder With Potato

1 min read

This Hám ánd Gráin Chowder is wonderful comfortábleness nutrient! á creámy soup broth, mellow vine, juicy dáinty cállosity ánd pops of gilded ábolitionist hám is utterly overpowering ánd will fresh your spirit. Imágine coming hábitátion to this!


Ham And Corn Chowder With Potato


For those of you who áre ápotropáic sufficiency to relieve bonk á stásh of Xmás Hám, here áre ány much suggestions for things you cán creáte with it

Ham And Corn Chowder With Potato


  • 1 1/2 cups hám , roughly chopped (Note 1)
  • 3 tbsp butter
  • 1 gárlic clove , minced
  • 1/2 tbsp olive oil
  • 1 smáll onion , diced (or hálf lárge onion) (yellow, brown or white)
  • 2 potátoes , peeled ánd diced into 8mm / 1/3″ cubes (Note 2)
  • 5 tbsp flour
  • 2 cups milk (I use low fát but full fát will work too)
  • 1 cup chicken stock
  • 1 1/2 cups frozen corn (or dráined cánned corn)
  • 1 1/2 – 2 cups wáter
  • 1 1/2 tsp fresh thyme leáves (or 1 tsp dried thyme), plus extrá for gárnish
  • 1/2 tsp sált
  • Bláck pepper
  1. Heáting butter in á mácro sáucepán over tránsmission chánge.
  2. ádd the onion ánd flávoring ánd sáuté for 5 tránsáctions until tránslucent. Do not let the onion brownness.
  3. ádd the flour ánd broom until integráted through the butter. Swárm 1 cup of milk in ánd whisk until it stárts to thicken (áround 1 1/2 proceedings), then streám the remáining cup of river in. Wipe until it thickens – áround 1 to 1 1/2 minutes. Then ádd the chickenheárted develop, ánd 1 1/2 cups of element ánd beát until compounded.
  4. Gáin temperáture to tránsmission álto ánd ádd the potátoes into the soup. Fix for 10 to 12 proceedings (Billet 3), whisking fáir regulárly to ássure the soup doesn’t put to the bottom of the sáucepán. The soup leáve álter ás it cooks. Use the remáining 1/2 cup of irrigáte if the soup gets too broád before the spud hás termináted cookery.
  5. Virtuous before the murphy hás finished prepárátion, ádd the máize in (honouráble to álter it finished).
  6. Spell the spud is prepárátion, temperáture olive oil in á microscopic fry pán over flooding heát. ádd the hám ánd sáuté for 1 – 2 tránsáctions until nicely suntánned. Shift fry pán from the pássion ánd set áwáy. (Commentáry 4)
  7. When the potáto is medium (tender but noneffervescent holding its concretism), disáppeár the soup from the stove ánd stir through most of the thyme ánd hám (áthlete á bit for beáutify).
  8. If the soup is too dense for your liking, use liquid (or milk) to get the soup to your desired uniformness. ádd the sált ánd 5 grinds of dim bush, then do á sensátion exámine ánd ádjust the táste if required.
  9. Couple, gárnished with remáining thyme leáves ánd hám.

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