Saturday, December 14, 2013

Ham and Corn Chowder Again!

I made it just the same way as last time and it was terrific!

The chowder recipe is from TheDancingCook web site and I added red pepper for colour, chicken stock to broaden the flavour profile and white wine for a little acid.

Ham and Corn Chowder

2 celery stalks diced
1/4 cup onion diced - I used one shallot
2 tbsp butter
2 tbsp flour
1 oz chicken stock
3 cups milk
2 cups cooked ham diced
2 cups diced potatoes - par boiled
1 1/2 cups frozen corn
1 can creamed corn
2 oz white wine
1/4 of a red pepper diced
1/4 tsp dried thyme
1/8 tsp cayenne
1/8 tsp salt

Par boil the potatoes for a few minutes then drain. Sweat the onion in the butter, then add the celery and red pepper. Add the flour and cook it slightly then add the chicken stock and part of the milk and stir the lumps out.  Add the remaining milk and all the other ingredients.  Bring to a boil then simmer for at least twenty minutes.  I sprinkled more flour over top to thicken it. I used 1% milk for this and no cream so it's fairly lean too.

I'm having a bowl for lunch, can't wait!

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