Thursday, September 4, 2008

Creamy Corn Chowder

I got a ham bone from my sister-in-law and have been pondering what to do with it. I make a mean split pea soup, but to me, that is more of a fall or winter soup. We have some unused corn on the cob so I decided to create a creamy corn chowder. It came out fantastic!

Creamy Corn Chowder

1 ham bone
2 ribs of celery
2 carrots
1 medium onion
8 cups of water
6 pepper corns

Put ham bone, celery, carrots, onion, pepper corns and water into a stock pot. Bring to a boil, and reduce heat and simmer for at 3-4 hours. Strain broth and put ham bone aside, when cool remove any meat from the bone and mince.

2 T butter
3 ribs of celery, diced
1 medium onion, diced
2 green peppers, diced
1/2 jalapeno (seeds and pith removed) minced (more or less depending on your preference for heat)
4 cups ham broth
kernels from 4 ears of corn
3 potatoes, pealed and diced
2 c. of milk
1 lb. cream cheese
minced ham
1 roasted red pepper, diced
1/8 t. cayenne pepper
salt and pepper

Melt butter in stock pot, saute onions, celery, green peppers, and jalapeno pepper until soft, but not browned. Pour in ham stock, corn and potatoes. Bring to a boil, reduce heat and simmer until potatoes are soft. In a bowl, mix milk and cream cheese together, until smooth. Pour mixture into soup. Add ham, red pepper, cayenne pepper. Taste and correct seasoning with salt and pepper.


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1 comment:

Maggie said...

This sounds wonderful! I have half a ham bone in the freezer and more corn on the cob than I know what to do with. The jalapeno and cream cheese are interesting touches.