Smoked Ham and Corn Chowder
Smoked Ham and Corn Chowder
By Cap'n RonPrep time: Cook time: Total time: Yield: 2 - 4 servings
- 2 Slices, Thick-sliced Bacon
- 1 Tablespoon, Vegetable Oil
- 2 3/8" Slices, Leftover Ham
- 2 Medium, Onions
- 2 Cups, Chicken Broth
- 6 Medium, Russet Potatoes
- 1/2 Cup, Dried Parsley
- 2 Tablespoons, Butt Kickin' Blacken, Original Recipe
- 1 1/2 Teaspoons, Black Pepper
- 3 Cans, Creamed Corn, 14 oz. cans
- 2 Cans, Whole Kernel Corn, drained, 14 oz. cans
- 1 Cup, Heavy Whipping Cream
- 1 Cup, Milk
- Coarse Kosher Salt, to taste
1. Slice the bacon, crosswise, into 1/4" - 3/8" strips.
Place a little oil in the bottom of your pot (I used an 8 quart, heavy bottomed pot), and turn the heat to medium high. Cook the bacon until the fast is rendered, and the bacon is just beginning to brown.
2. While the bacon is cooking:
Slice the leftover ham into 1/4" - 5/16" slices. I used 2 slices, but you could easily add a third, if you'd like a meatier soup.
3. Cut the ham into chunks about 1" square. You want them bite sized for easy eating.
4. Place the ham into the pot with the bacon, and begin dicing the onions. The ham should just begin to brown when you've got the onions ready. Add the onions into the pot, with a little more vegetable oil, if it needs it.
Ron's Note:
Don't worry about some of the meat sticking to the bottom of the pan. The onions contain a lot of moisture, and will deglaze the pan while they cook.
Since I'm using a stainless pot, I use a wooden spatula to help the onions do their job.
5. Peal and chop the potatoes while the onions are cooking, add them to the pot when the onions are soft, and just a little browned.
6. Add enough chicken broth to just cover the potatoes. Bring the pot to a boil, then turn down to simmer the potatoes, covered, until they're soft.
7. When the potatoes are soft, mash them with the back of a spoon of a spatula against the side of the pan. Don't worry about getting all of them, because they'll add their own texture to the finished soup.
8. Add the rest of the ingredients, stir it up well, bring it to a boil, then turn way down to simmer.
Let the soup simmer, covered, for about 1/2 hour while you cook the ham for the garnish.
9. For the Garnish:
I took another slice of ham that was about 1/8" thick and sliced it into long, 1/8" square strips. Place them in a small Teflon fry pan with a little of the leftover Root Beer Glaze, and cook over high heat until they just begin to brown.
10. To serve, place the soup into a bowl, or in my case it was a large 12 oz. soup cup, lay a few strips of the Ham Garnish on top, then sprinkle with chopped parsley, or chives. Because I didn't have any fresh parsley, I used dried. It looked great just the same.
Enjoy this Hearty soup, from leftover Root Beer Glazed, Smoked Ham.
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Place a little oil in the bottom of your pot (I used an 8 quart, heavy bottomed pot), and turn the heat to medium high. Cook the bacon until the fast is rendered, and the bacon is just beginning to brown.
2. While the bacon is cooking:
Slice the leftover ham into 1/4" - 5/16" slices. I used 2 slices, but you could easily add a third, if you'd like a meatier soup.
3. Cut the ham into chunks about 1" square. You want them bite sized for easy eating.
4. Place the ham into the pot with the bacon, and begin dicing the onions. The ham should just begin to brown when you've got the onions ready. Add the onions into the pot, with a little more vegetable oil, if it needs it.
Ron's Note:
Don't worry about some of the meat sticking to the bottom of the pan. The onions contain a lot of moisture, and will deglaze the pan while they cook.
Since I'm using a stainless pot, I use a wooden spatula to help the onions do their job.
5. Peal and chop the potatoes while the onions are cooking, add them to the pot when the onions are soft, and just a little browned.
6. Add enough chicken broth to just cover the potatoes. Bring the pot to a boil, then turn down to simmer the potatoes, covered, until they're soft.
7. When the potatoes are soft, mash them with the back of a spoon of a spatula against the side of the pan. Don't worry about getting all of them, because they'll add their own texture to the finished soup.
8. Add the rest of the ingredients, stir it up well, bring it to a boil, then turn way down to simmer.
Let the soup simmer, covered, for about 1/2 hour while you cook the ham for the garnish.
9. For the Garnish:
I took another slice of ham that was about 1/8" thick and sliced it into long, 1/8" square strips. Place them in a small Teflon fry pan with a little of the leftover Root Beer Glaze, and cook over high heat until they just begin to brown.
10. To serve, place the soup into a bowl, or in my case it was a large 12 oz. soup cup, lay a few strips of the Ham Garnish on top, then sprinkle with chopped parsley, or chives. Because I didn't have any fresh parsley, I used dried. It looked great just the same.
Enjoy this Hearty soup, from leftover Root Beer Glazed, Smoked Ham.