Creamy Ham & Corn Chowder
1 ham bone (**with at least 1 cup of meat remaining on bone)
water to cover
4 Tbsp butter
4 Tbsp flour
2 cups milk
1 1/2 cups frozen corn (or 1 15 oz can corn)
1 Tbsp dried minced onion
1-2 cloves garlic, minced
Salt and pepper to taste
Paprika to taste
On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
Place ham bone flat in the bottom of a pot and add enough water to just cover. Simmer over medium heat for at least 30 minutes.
Remove bone and cut off the remaining tender ham meat; set aside. Turn up the heat on the ham broth and reduce down until you have
about a couple of cups of broth, or to desired strength.
Melt butter in a large pan. Remove from heat and mix in flour until smooth. Slowly add 1 cup skim milk, stirring constantly. Return pan to stove and cook on low heat until milk thickens. Stir corn, ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk. Slowly stir in the remaining milk and the ham broth. Cook on low for about 15, minutes, but do not boil.
Salt, pepper, and paprika to taste. Makes 6 servings.
** How much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder. Oh, I forgot - make sure to skim the fat from the broth. (nt) (Julie R - WA)
1 ham bone (**with at least 1 cup of meat remaining on bone)
water to cover
4 Tbsp butter
4 Tbsp flour
2 cups milk
1 1/2 cups frozen corn (or 1 15 oz can corn)
1 Tbsp dried minced onion
1-2 cloves garlic, minced
Salt and pepper to taste
Paprika to taste
On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking.
Place ham bone flat in the bottom of a pot and add enough water to just cover. Simmer over medium heat for at least 30 minutes.
Remove bone and cut off the remaining tender ham meat; set aside. Turn up the heat on the ham broth and reduce down until you have
about a couple of cups of broth, or to desired strength.
Melt butter in a large pan. Remove from heat and mix in flour until smooth. Slowly add 1 cup skim milk, stirring constantly. Return pan to stove and cook on low heat until milk thickens. Stir corn, ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk. Slowly stir in the remaining milk and the ham broth. Cook on low for about 15, minutes, but do not boil.
Salt, pepper, and paprika to taste. Makes 6 servings.
** How much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder. Oh, I forgot - make sure to skim the fat from the broth. (nt) (Julie R - WA)
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