Farmhouse Ham Chowder Food

HAM CHOWDER

Steps:

• Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
• In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
• Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.

HEARTY HAM CHOWDER

Steps:

• Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
• Place all ingredients, except bay leaf and cheese, in slow cooker liner. Stir gently using a wooden or plastic spoon to mix ingredients. Place bay leaves on top of ingredients. Place lid on slow cooker.
• Cover on low for 8 to 9 hours or on high for 3 to 4 hours.
• Carefully remove lid to allow steam to escape. Remove bay leaves. Gently stir in cheese. Serve chowder directly from slow cooker liner. Sprinkle each serving with additional shredded cheese, if desired. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

FARMHOUSE HAM CHOWDER

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.

FARMHOUSE HAM AND CORN CHOWDER

Steps:

• In a large pan, saute the onion, celery and pepper in the butter until the veggies are crisp-tender.
• Stir in flour and ranch dressing mix until smooth. Gradually stir in milk.
• Bring to a boil. Cook and stir for 2 minutes or until thickened.
• Add the corn, potatoes, ham and spices. Bring to a boil.
• Reduce heat and simmer uncovered for 8-10 minutes, or until heated through.
• Sprinkle with cheese before serving. I actually use shredded swiss cheese in my soup, personal preference! And the more the better!

FARMHOUSE HAM AND VEGETABLE CHOWDER

Steps:

• Combine soup, ham, corn, potato, bell pepper and thyme in slow-cooker; mix well.
• Cover; cook on LOW 6-8 Hours or on HIGH 3-4 hours.
• Stir in broccoli and milk. Cover; cook on HIGH 15 minutes or until broccoli is crisp-tender.
• Note: I added the milk early and bumped up the amount of milk to 1 Cup.

FARMHOUSE HAM CHOWDER

Steps:

• 1. Mix potatoes, bell pepper, frozen vegetables, ham, water and thyme in 3-quart saucepan. Heat to boiling, stirring occasionally reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until potatoes are just tender. 2. Stir in remaining ingredients except ground red pepper and parsley. Simmer uncovered, stirring occasionally, until cheese is melted. Stir in ground red pepper. Sprinkle with parsley. NUTRITION INFORMATION 1 Serving Calories 170 (Calories from Fat 20) Fat 2g (Saturated 1g) Cholesterol 15mg Sodium 870mg Carbohydrate 26g (Dietary Fiber 4g) Protein 16g % DAILY VALUE: Vitamin A 52% Vitamin C 58% Calcium 34% Iron 10% DIET EXCHANGES: 1 Starch, 1 Very Lean Meat 1 Vegetable, 1/2 Skim MilkFrom "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ELWOOD'S HAM CHOWDER

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.

CREAMY CHICKEN CHOWDER

Steps:

• Place chicken, breast side down, in a large pot. Add enough water to just cover chicken. Add whole 1/2 onion, carrot halves, parsley, and peppercorns. Bring to a boil, partially covered. Reduce heat, and simmer gently for 1 hour. Remove chicken, and let cool. Strain broth through a fine sieve lined with cheesecloth into another pot, and bring to a simmer. Cook for 20 minutes to reduce and intensify flavor. Shred chicken into bite-size pieces, discarding bones and skin.
• Melt butter in a large pot over medium heat. Add chopped onion and diced carrot, and cook until onion is translucent, about 5 minutes. Stir in flour, and cook, stirring, for 1 minute. Whisk in reserved chicken broth, and bring to a boil. Add turnip, rutabaga or parsnip, and 2 1/2 teaspoons salt. Reduce heat, and simmer until root vegetables are tender, 6 to 8 minutes.
• Stir in reserved chicken and the cream, and heat until warmed through, about 1 minute. Season with salt, and garnish with dill. Serve immediately with crackers on the side.