Potato Ham Chowder
Suggested Pairing (music to cook by): Remember the Titans Soundtrack (try the Listen to Samples link)
Four ingredients and 40 minutes. Tops.
It tastes like a potato ham au gratin, but in a soup. Perfect cold weather food. Very healthy – I should send it to Paula Deen!
And only FOUR ingredients. Did I mention that already? If you want to get chowdery (yes, that’s a word – now), I’ve suggested a couple more. But trust me, I’ve tried doctoring this up and it isn’t as good – start with the basic recipe before you go tweaking.
- splash of olive oil or butter (and by a splash, I mean I use 1-2 Tablespoons)
- 1 large yellow onion, diced
- 2 large potatoes, diced (I use russets)
- 1 lb. ham steak, diced
- 32 oz. carton chicken stock
- 1 C frozen corn (optional)
- 1/2 C whole milk or Half & Half. Or cream. (optional) (Skim milk? It’s like you don’t even know me.)
- black pepper
- (If you don’t mind double starches, dinner rolls to go with soup. See below.)
Heat the olive oil/butter, add onion, and cover pot to soften. Dice the potatoes meanwhile.
When onions are translucent, add potatoes and chicken stock. Be sure the stock covers all the potatoes. Bring to a boil, then simmer until the potatoes are just done. How long will depend on the size of your dice, so keep checking.
I like to serve this soup with hot rolls and lately I’ve been using Pepperidge Farm Artisan rolls. Heat your oven and bake them now to be ready when the soup is.
Add the chopped ham steak and cook on low/medium until heated through. Add your frozen corn here too, if using. Add ground pepper. Don’t let it boil now, or you may turn your meat tough.
If you want it really chowdery, add the milk or Half & Half, or even cream if you wish.
Credits: Thanks, um, to my nieces, who pointed out that my kick-off post (Bacon Cornbread Cupcakes) didn’t seem exactly “simple” to them.
But I did get points for bacon in that recipe…