Wednesday, November 17, 2010

Ham Chowder

None of us are big ham people, but this recipe is great! If we ever eat ham we're sure to make up some stock just to make this soup later. So worth it. --Mark


8 cups chicken or ham stock
4 cups cubed Country ham
4 tablespoons dried rosemary
2 pounds bacon, diced
2 large onions, diced
3 leeks, diced
3 cloves garlic, minced
6 green onions, diced
6 large potatoes, cubed
1 pound carrots, cubed
1 1/2 cups heavy cream


Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.

Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

No comments: