Hearty Ham And Cabbage Chowder Food

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.

HEARTY HAM AND CABBAGE CHOWDER

Steps:

• In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.

HEARTY HAM AND CABBAGE CHOWDER

Steps:

• In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through.

CABBAGE CHOWDER

Steps:

• In a large kettle, combine the carrots, butter and caraway seeds; cook over low heat until the carrots are just crisp-tender, about 5 minutes. , Add soup, water, milk, cabbage and sausage. Bring to boil; reduce heat and cook until cabbage is tender, about 15 minutes.

HEARTY CABBAGE AND HAM SOUP

Steps:

• Melt butter in a large stockpot over medium-high heat. Add celery, onion, and carrot. Saute for 4 minutes. Stir in flour and cook 1 minute more.
• Add cabbage, broth, ham, potatoes, parsley, thyme, marjoram, and ground pepper. Bring to a boil over medium-high heat, reduce heat, and simmer until potatoes are tender, about 30 minutes.
• Stir in peas and cook for 10 minutes. Ladle into bowls and serve.

POTATO HAM CHOWDER

Steps:

• In a small saucepan, saute the ham, onion and celery in butter for 5 minutes or until ham is lightly browned and vegetables are tender. Add the broth and potatoes; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender., In a small bowl, combine flour and milk until smooth; stir into chowder. Add dill and pepper. Bring to a boil, stirring constantly; cook for 1 minute or until thickened.

HAM AND CORN CHOWDER

Steps:

• Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes.
• Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.

HEARTY POTATO HAM CHOWDER

Steps:

• Peel and dice potatoes.
• In large saucepan, melt butter. Saute scallion and green pepper until tender. Add potatoes, 2 cups water, and seasonings. Cover and simmer until potatoes are tender.
• Make a paste of flour and 1/3 cup water. Stir into potato mixture.
• Add milk and cook until slightly thickened. Stir in undrained corn and ham. Heat through.
• Taste, adjust seasoning, and sprinkle with chopped parsley.

CREAMY CABBAGE CHOWDER

Steps:

• 1. In dutch oven melt butter then add the onion and celery and saute until tender. Stir in the garlic and cook for 1 minute.
• 2. Add cabbage, carrot, potato, dill weed, cayenne pepper, cubed potato and broth. Bring to a boil then drop heat down to simmer and cook until the cabbage is tender.
• 3. In small bowl whisk the cornstarch and cold water together to make a slurry. Add to the hot soup, stir and simmer until thickened.
• 4. Add the milk and stir to blend. Simmer until thickened. If the chowder is a bit too thick add more milk until you reach desired consistency. Sprinkle in the pepper jack cheese and the corn. Simmer - stirring frequently - until the cheese has melted and the chowder is warmed through. Salt and pepper to taste then serve with preferred garnishes.

BEST BOILED HAM AND CABBAGE

Steps:

• Remove the ham from its wrappings. Cut off the skin and make sure you remove the plastic thing that covers the end of the bone.
• Stud the ham with the whole cloves, distributing them evenly over the surface.
• Put ham and onions into a very large pot and cover with COLD water. Its important to use cold water because it draws the excess salt out of the meat and makes a more flavorful broth.
• Bring to a boil slowly over medium heat. Reduce heat and simmer 15 minutes.
• Add all the veggies except the cabbage. Raise heat and bring to a boil again. Reduce heat and simmer another 15 minutes or until the largest potatoes are nearly cooked.
• Add the cabbage wedges. Raise heat and bring to a boil. Simmer another 10-20 minutes until cabbage is cooked but not mushy.
• Use a large, slotted, serving spoon to remove all the veggies to a large serving dish.
• Lift ham onto a platter and carve off a suitable number of servings for the meal.
• Serve each person a slice of ham and a portion of each vegetable. Grind black pepper over the plate and offer butter for the potatoes and other roots if desired.

HEARTY COUNTRY HAM AND CABBAGE SOUP

Steps:

• Heat oil in a large, heavy-bottomed pan. Add onion and fry until soft, about 5 minutes. Add country ham and cook for 3 to 4 minutes. Add chicken stock and potatoes; make sure potatoes are completely covered by the stock. Throw in thyme sprigs and bring to a boil.
• Reduce heat and simmer until potatoes are soft, about 20 minutes. Remove and discard thyme sprigs. Add cabbage and mix well; the liquid no longer needs to cover the cabbage-potato mix. Bring back to a boil.
• Cover and reduce heat; simmer until the thickest parts of the cabbage are softened, 5 to 10 more minutes. Taste, then season with salt and pepper if needed.
• Mix water and cornstarch in a small bowl and add slowly to the soup. Mix well and cook until soup is about the consistency of heavy cream or desired thickness; it should not be too thick. Cook for 2 to 3 more minutes before serving.

HEARTY HAM AND CABBAGE CHOWDER RECIPE

Steps:

• In a Dutch oven or large soup kettle, saute celery, onion and garlic in oil for 2 minutes, stirring constantly. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until heated through. Yield: 8-10 servings (2-3/4 quarts).

TRADITIONAL IRISH HAM AND CABBAGE DINNER

Steps:

• Place thyme, parsley, and onion in a cheese cloth for easy removal after cooking.
• Put ham into a large pot and cover with cold water.
• Add all other ingredients except cabbage and bring to a boil.
• Turn to simmer and cook until veggies are tender.
• Remove the herb bag.
• Add cabbage, simmer for 20 minutes.
• or until cabbage is cooked.
• Remove ham and cut in to pieces.
• Place on the center of a large platter.
• Strain the cabbage and season it with pepper.
• Surround the ham with the cabbage, carrots, and potatoes.
• EAT!

HAM AND CABBAGE SOUP

Steps:

• Add broth, ham, cabbage, potatoes, onion, carrot, bay leaf and parsley to a soup pot, cover and bring to a boil.
• Reduce heat and simmer 20 minutes or until potatoes are tender.
• Add corn and cream, simmer uncovered until corn is tender.
• Season with salt and pepper and ladle into soup bowls.

HEARTY POTATO, HAM AND CHEESE CHOWDER

Steps:

• Bake potatoes until done.
• Cool.
• Peel.
• Cut four potatoes into small cubes.
• Mash the remaining four with a fork.
• Set aside.
• Using a large soup pot, saute onion and celery in the 4 tablespoons of margarine or butter.
• Cook until celery is tender.
• Remove vegetables from pan.
• Place remaining 6 tablespoons of butter or margarine in pan.
• Add flour.
• Mix over low heat for 3 to 4 minutes.
• Gradually add milk, stirring constantly to blend with flour mixture.
• Add bouillon cubes and black pepper to taste.
• Readd celery and onions to pot.
• Add mashed potatoes.
• Cook until heated through.
• Add ham, and cubed potatoes.
• Cook over medium low heat 15 minutes, stirring often.
• Add cheese and bacon, if using, and cook until cheese is melted through.
• Add more milk if soup is too thick.