Old England Ham Chowder Recipes

Steps:

• In a soup pot, brown the bacon; set aside when crisp.
• Add chopped onion (add the butter if you don't have a lot of bacon grease--otherwise save the butter for *later*--as noted below); saute onion for 2-3 minutes, then add potatoes, saute a few more minutes.
• Add green pepper to the pot, saute for about 1 minute.
• Mix veggies, then add ham and about 1/3 of the clam juice (don't bother measuring, just make sure the potatoes are covered).
• Simmer until the potatoes are just starting to get soft (20 minutes?).
• Add another shot of clam juice and 1 1/2°C of cream (or milk); return to a low simmer.
• Add remainder of clam juice from the big can and reserved from smaller cans; bring to a simmer again, stirring the pot occasionally to prevent sticking.
• ****If you'd like to have a more "rich" chowder, add the butter now.****.
• Mix remaining cream/milk with cornstarch, add gradually to simmering pot until slightly thickened (not goopy, please).
• Add salt and pepper to taste along with pinch (or two) of parsley.
• Remove from heat and add the clams; stir. Allow to rest for two - three minutes.
• Crumble crisp bacon over top of soup; stir.
• Serve immediately along with some hearty home-made croutons (1/2 loaf of French bread, cubed & toasted) and grated Cheddar cheese.
• VARIATIONS: Skip the ham and add 1-2 cups sweet corn kernels.
• ***NOTE*** When the store has a special on peppers, I buy a bunch, clean them up and chop into preparation-size bits, then quick-freeze them on cookie sheets (one-layer deep), then pour them into one-gallon zipper bags to store in the freezer. I keep a smaller container in my kitchen freezer for ready-access (and doesn't take up so much space).

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.

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 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:

• 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:

• 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:

• In a Dutch oven, cook bacon over medium heat until crisp. Remove to paper towels to drain; set aside. Saute celery and onion in the drippings until tender. Add garlic; cook 1 minute longer. Stir in the potatoes, water, clam juice, bouillon, pepper and thyme. Bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 15-20 minutes., In a small bowl, combine flour and 1 cup half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes., Stir in clams and remaining half-and-half; heat through (do not boil). Crumble the cooked bacon; sprinkle over each serving.

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:

• Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.
• Cook on Low for 6 to 8 hours.
• Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.
• Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.
• Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Steps:

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