Smoky Ham And Corn Chowder Recipes

SMOKY CHEDDAR, HAM AND CORN CHOWDER

Steps:

• In a Dutch oven, cook and stir ham over medium-high heat until browned. Add potatoes, milk, corn and onion. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until potatoes are tender., Remove from heat; stir in cheese until melted.

HAM AND CORN CHOWDER

Steps:

• In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.

SMOKED CORN, HAM AND CRAB CHOWDER

Steps:

• Put the crab shells and 8 cups of water in a stockpot. Boil it down until you have about 4-5 cups. Strain into another pot, discard the shells and set aside.
• In the original pot, sweat off your shallot, celery and jalapeno pepper for about 3-4 minutes, until soft.
• Take your head of garlic and squeeze out all the cloves into the pot. Mix until well combined.
• Remove the kernals from the ear of corn using a knife and add the corn.
• Take the tomato in your hand and squeeze it into the pot. Rip the tomato into bite size pieces, discarding the hard core.
• Add the ham, chipotle, adobe sauce, clam juice and reduced stock.
• Bring to a boil and reduce heat to a simmer. Simmer for about 30 minutes.
• Add the crab, mix well. Simmer for another 15 minutes, add salt and pepper to taste. Serve with croutons if desired.

SMOKY HAM-AND-CORN CHOWDER

Steps:

• Using back of a kinife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs.
• In an medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corn cobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the corn kernels and ham and simmer untiil the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve.
• Can be refrigerated over night.