Ham Chowder Delight Recipes

Steps:

• In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender. Stir in flour until blended. Gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the potatoes, corn, bouillon and pepper. Reduce heat; simmer, uncovered, for 20 minutes or until potatoes are tender. Add cheese and ham; heat until cheese is melted. Stir in bacon.

Steps:

• In a large saucepan, bring the water, potatoes, carrots, celery, onion, salt and pepper to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are just tender. Remove from the heat; do not drain. , Meanwhile, in another saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add cheese and stir until melted. Stir into the undrained vegetables; return large saucepan to the heat. Add corn and ham; heat through, stirring occasionally.

Steps:

• Melt butter in a pot over medium-high. Add leeks; season with salt and pepper. Cook, stirring occasionally, until tender, 5 minutes. Add stock and 2 cups water, red potatoes, and celery. Simmer, partially covered, until potatoes are tender, 15 minutes. Smash a few potatoes to thicken. Add ham and spinach; cook 1 minute. Stir in cream. Season to taste, garnish with celery leaves, and serve.

Steps:

• 1. In 3-5 quart soup pot, add fat free half and half. Bring to a simmer, then add cream cheese and stir until blended well. Add potatoes and mixed vegetables and let simmer for about 3 - 5 minutes.
• 2. Add diced ham chunks, season to taste with salt and pepper or MRS Dash Garlic & Herb seasoning. Continue to let simmer for about 5 minutes.
• 3. Ladle chowder in bowls, garnish with chopped chives and garlic flavored croutons. Serving size is about 1 cup. Enjoy ♥

Steps:

• Split rolls.
• Spread bottom and top with sauce.
• Place ham and cheese on rolls.
• Place in pan and wrap in foil.
• Bake 10 minutes at 400 degrees.
• These freeze well.
• Bake frozen rolls 30- 40 minutes at 400 degrees.

Steps:

• Heat the oil in a large pan and fry the leeks over a low heat for 3 mins until softened. Stir in the potatoes and flour, then slowly blend in the milk, stirring with a wooden spoon. Bring to the boil and simmer, uncovered, for 10-12 mins until the potatoes are soft.
• Add the chicken, ham, sweetcorn and peas, then stir over a medium heat for 5 mins or until hot and bubbling. Season to taste and serve with crusty bread.

Steps:

• Heat the oil in a large stockpot over medium-low heat. Add ham, and cook until it starts to release juices, about 2 minutes; do not brown. Add onions and garlic; cook, stirring occasionally, until soft, about 10 minutes.
• Working in batches, if necessary, so as not to overcrowd pot, cook collard greens, tossing frequently with tongs until thoroughly wilted. Add tomatoes and juice, chicken and beef stocks, potatoes, thyme, and parsley. Bring to a boil, and reduce heat to a gentle simmer; cook, stirring and skimming any foam from surface occasionally, until potatoes are easily pierced with a paring knife, 30 to40 minutes. Remove from heat; season with salt, black pepper, and hot-pepper sauce, as desired. Serve hot.

Steps:

• Cook onion in butter til soft, not brown.
• Combine with all else, and heat.
• Serve.

Steps:

• In a large saucepan, saute the onion, celery and red pepper in butter until crisp-tender. Stir in flour and dressing mix until blended; gradually stir in milk. Bring to a boil; cook and stir until thickened, about 2 minutes. , Add the potatoes, corn, ham and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes to allow flavors to blend. Stir in cheese until blended.

Steps:

• In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.