Heartland Corn Chowder Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Smoked ham bones,
3 medium: Onions, peeled and quartered
3 medium: Carrots, peeled and quartered
3 medium: Potatoes, peeled and quartered
4 Ribs: celery, (inside stalks), chopped
1: Green bell pepper, seeded and sliced
2: Bay leaves,
2 tsp: Dried thyme,
1 tsp: Salt,
1/4 tsp: Freshly ground black pepper,
3 quart: Water,
2 cup: Fresh milk,
4 cup: Fresh corn kernels,
8 slice: Bacon, cooked and crumbled
Directions:
Place ham bones, onions, carrots, potatoes, celery, green pepper, bay
leaves, thyme, salt and pepper in the water and bring to a boil over
medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the
broth and discard the bay leaves and bones, reserving the ham and
vegetables. Skim off and discard fat from the broth. Puree the cooked
vegetables and ham in a food processor until smooth. Bring the broth
to a boil again and add the pureed vegetables, milk and corn. Let
simmer for 5 minutes. Serve, sprinkled with bacon.
Makes 6 to 8 servings.
[MID-ATLANTIC COUNTRY; November 1990]
Posted by Fred Peters.
Source from luhu.jp
leaves, thyme, salt and pepper in the water and bring to a boil over
medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the
broth and discard the bay leaves and bones, reserving the ham and
vegetables. Skim off and discard fat from the broth. Puree the cooked
vegetables and ham in a food processor until smooth. Bring the broth
to a boil again and add the pureed vegetables, milk and corn. Let
simmer for 5 minutes. Serve, sprinkled with bacon.
Makes 6 to 8 servings.
[MID-ATLANTIC COUNTRY; November 1990]
Posted by Fred Peters.
Source from luhu.jp