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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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1/21/2014

Potato and Ham Chowdah

Yes I wrote Chowdah.  That is the way we say it where I lived most of my life.  I kind of used a couple different recipes and came up with this very yummy and filling chowdah.

One package of sliced Bacon, cooked and crumbled
1/4 cup unsalted butter
2 cloves garlic, minced
1 onion, diced
1 1/2 cups frozen corn kernels
1 tsp dried thyme leaves
2 tablespoons all-purpose flour
4 cups whole milk, more as needed
3 russet potatoes, peeled and cubed
1/2 (8-ounce) package of small diced ham
Kosher salt and freshly ground black pepper, to taste

Melt butter in a large stockpot over medium heat.

Add garlic and onion, and cook, stirring frequently, until onions have become translucent. Stir in corn and thyme until fragrant, about 2 minutes.

Sprinkle in flour and cook for about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes and ham.  Season with salt and pepper to taste.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 15 minutes.

If the chowdah is too thick, add more milk as needed.  Garnish with a couple of crumbled slices of bacon and enjoy!


YUM!  It was so good that both Miss V and I went back for seconds.

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