Ham Chowder
Description
Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder. The recipe stars a supporting cast of leeks, onions, garlic, rosemary, and carrots.
Ingredients
•
8 cups chicken or ham stock
•
4 cups cubed Country ham
•
4 tablespoons dried rosemary
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2 pounds bacon, diced
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6 green onions, diced
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3 leeks, diced
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2 large onions, diced
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3 cloves garlic, minced
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6 large potatoes, cubed
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1 pound carrots, cubed
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1 1/2 cups heavy cream
Directions
1
Heat stock into a large pot set over medium heat to a simmer. Stir in ham and 2 tablespoons rosemary.
2
Cook bacon in a large skillet over medium heat, turning occasionally, until crisp. Transfer bacon, using a slotted spoon, to pot. Discard half the bacon grease, reserve remaining grease in skillet. Return skillet to medium heat. Stir in green onions, leeks, onions, and garlic; cook until tender, then add to pot.
3
Add potatoes, carrots, and remaining 2 tablespoons rosemary to pot; simmer until vegetables tender, about 20 minutes. Off heat, stir in cream.