Despite the fact that it’s far spring we had snow right here for Easter.
so the first issue that I did with my leftover ham was to make a comforting and creamy ham and potato corn chowder!
Ham and Potato Corn Chowder
1 Small Onion chopped fine
4 Cups Russet Potatoes chopped and boiled until tender
1/3 Cup Flour
6 Tablespoons Butter unsalted
2 Cups Heavy Cream
2 1/2 Cups Chopped Ham
4 Cups Milk
2 Cups Half and Half
3 Cups Corn
1 Cup Vegetable or Chicken Broth
Salt and Pepper to taste
2 Bay Leaves
1 Teaspoon Oregano
1/4 Teaspoon Nutmeg
- Make sure you’ve started by boiling the potatoes until tender.
- Drain and set aside.
- Heat a large dutch oven over medium heat and add the butter and melt down.
- Add the onion and cook for 1-3 minutes or until translucent and tender.
- Quickly add the flour and stir with a wooden spoon for about 30 seconds and add the ham, stirring again to coat everything in the roux.
- Pour in all of the milks and seasonings as well as the bay leaves.
- Bring to a boil and then turn down to a simmer until thickened, about 15 minutes.
- Add the potatoes and corn as well as the salt and pepper to taste.
- Continue to cook for about 30 minutes then remove the bay leaves and serve.
Article Source : www.yummly.com/recipe/Ham-and-Potato-Corn-Chowder-1492631#directions