• Ham and Corn Chowder

    A great way to use up leftover ham!

    2 Tbsp Butter or Lard
    3 Tbsp Olive Oil
    2 lbs Mirepoix (equal parts of medium dice carrot, celery, and onion)
    1 lb Diced Ham
    1/2 Cup AP Flour
    6-7 Cups Chicken Stock
    2 1/2 Cups Medium Diced Potatoes
    3/4 Tbsp Dry Thyme Leaves
    Salt & Pepper to taste
    2 Cups Corn
    1/2 Cup Half & Half

    • Heat butter/lard and oil in large soup pot on MED until they faintly smoke. Add mirepoix and cook until translucent, stirring, 3-5min.
    • Add ham; cook, stirring, 2-3 min. Stir in flour and incorporate until everything is coated.
    • Add chicken stock; stir until smooth. Bring to simmer on MED-HIGH for 10-15 min.
    • Add potato and season with thyme, salt & pepper; let simmer 15 min or until potatoes are cooked.
    • Add frozen corn; bring back to simmer. Test seasoning. Add cream to pot (or individual bowls). Ladle into warmed bowls.