Smoked Ham Corn Chowder
From canned_food_fan 14 years ago
- 20 minutes to make
- Serves 12
A quick chowder that tastes like it took hours to prepare? Simple! With already-cooked leftover ham, all it takes is a few minutes and some convenient canned, nutrient-rich vegetables for a delightful, steaming soup.
Ingredients
- 1 bay leaf shopping list
- 1 sprig fresh thyme shopping list
- 1 sprig fresh tarragon shopping list
- 3 cans (14 1/2 ounces each) reduced-sodium chicken broth shopping list
- 1/2 cup finely chopped onion shopping list
- 1 medium carrot, finely chopped shopping list
- 2 cans (16 ounces each) whole potatoes, drained, divided shopping list
- 2 cans (16 ounces each) whole kernel corn, drained, divided shopping list
- 1/2 cup finely diced lean ham shopping list
- 1/2 cup half-and-half cream shopping list
- 2 cans (4 ounces each) pimentos, drained and diced shopping list
- 3 tablespoons chopped parsley shopping list
- ground black pepper, to taste shopping list
How to make it
- Tie the bay leaf, thyme and tarragon in a bundle. Place in a medium saucepan with the broth, onion and carrot. Heat to boiling, reduce heat and simmer for 10 minutes; remove the herb bundle and discard. Dice enough of potatoes to make 1 cup; set aside. In batches, purée the remaining potatoes, 1 can of corn and broth from the saucepan in a blender. Return to the saucepan. Add the diced potatoes, remaining corn, ham and half-and-half. Bring to a boil, reduce heat and simmer for 5 minutes. Stir in the pimentos, parsley and pepper.
- Servings: 12
- Nutritional Information Per Serving: Calories 150; Total Fat 3.5g; Saturated fat 1g; Cholesterol 5mg; Sodium 440mg; Total carbohydrate 27g; Fiber 4g; Protein 7g; Vitamin A 60%DV*; Vitamin C 80%DV; Calcium 8%DV; Iron 15%DV
- *Daily Value
People Who Like This Dish 2
- clbacon Birmingham, AL
- canned_food_fan Pittsburgh, PA
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 1
-
All Comments
-
Your Comments