Friday December 10, 2010 | 11:12 AM
I just LOVE soups!!! One of my Holiday favorites is Ham Chowder, a nice break from split pea... which I also happen to love. Realizing that Ham, Potato and Corn are all, how shall we say, "rich foods," I love this soup as a warm and inviting Holiday "treat."
Ham Chowder (Made with Thanksgiving or Christmas Leftovers)
8 Cups Homemade Ham Broth (made from simmering Ham Bone, Ham Bits and 1 Medium onion cut into wedges, in water for 15 hrs - overnight, and strain)
3 Cups Ham Pieces, cubed
4 Cloves Garlic, minced
2 Large Russet Potatoes, peeled, cubed
2 Cans Non-Fat Evaporated Milk
3 Cups Corn (I like White), frozen or leftovers
3 Cups Carrots, thick sliced, fresh or crinkle cut frozen
1 Teaspoon Paprika
White Pepper to taste
After straining broth, return to med. heat. Add Ham, Garlic, Potatoes and Paprika. Cook covered for 20-30 minutes or until potatoes are tender.
Add Evaporated Milk, Corn, Carrots and Pepper. Make sure to not let the soup boil after adding the milk. Warm and serve.
Enjoy.