This Corn Chowder recipe is a delicious after the holidays treat. It is the perfect recipe for using that leftover ham bone you put in the freezer and it's just in time for the coming cold snap. Serve with homemade bread or corn muffins for a complete and satisfying meal.
Ingredients
1 ham bone
1 stalk of celery*, chopped
1 large onion*, quartered
1 clove of garlic*, peeled and sliced
2-3 tablespoons oil
1 onion*, chopped finely
1 cup red pepper*, chopped finely
6-7 large potatoes*, peeling optional
6 cups corn*, fresh or frozen
2 cups half and half*
1 tablespoon flour or arrow root*
½ cup water
crushed red pepper or black pepper to taste
Instructions
Making the stock:
Place your ham bone with any leftover meat into a large sauce pan and cover with water. Bring to a boil, then set on low and simmer for up to several hours. One half hour before you are ready to begin making your chowder add quartered onion, garlic and celery to pan and cover. Simmer until ready to use.
In sperate large skillet:
At medium heat add oil, finely chopped onion and red pepper; cook until tender. Add potatoes mix well and add enough stock to cover. Cook until potatoes are tender. Add corn and bring to boil.
In a jar with lid add ½ cup of water and flour or arrowroot; shake briskly and add to chowder. Let cook for just a few minutes and then add half and half.
Serve with crushed red pepper or black pepper to your liking.
Recipe by at http://foppemasfarm.com/corn-chowder/