Ham Chowder


I got this recipe from a magazine a good many years ago.  Unfortunately the printed copy was lost long ago :(.  Fortunately it stuck in my brain, for the most part, lol.

A warning though:  my  measurements may be off since I rarely use a recipe for anything except baking.  Especially for the sauce I go with what looks right rather than exact measurements.

Ingredients:

3 large peeled and chunked potatoes (more if you like)

2 large carrots cut into approximately 1/2 inch pieces (I usually cut the carrot in half length wise then cut half medallions)

1 small onion

3 ribs celery-chunked

1 can cream corn

2 cubs cubed, cooked ham (left over is wonderful!)

Sauce:

3 Tbsp butter

1 tsp flour, or  more

2 cups sharp cheddar cheese (I experiment sometimes but it is best with cheddar of some sort)

2 cups milk

Method:

Bring potatoes, carrots, onions and celery to a boil in enough water to cover everything without boiling dry.  Let it simmer until potatoes and carrots are nearly fork tender.

Drain water until there is approximately 1 inch water left at the bottom of the pan.

Add cream corn, ham and cheese sauce.

Simmer 15 minutes or until potatoes and carrots are fork tender.

Serve with crusty bread and even your young ones will come running back for seconds and thirds!

Cheese Sauce:

Make a roux:

melt butter in a saucepan

add flour slowly, while stirring, until you have what looks like shortbread consistency (not so thick you can’t stir it any more, not so thin you can drink it)

add milk (it’s supposed to be scalded milk but I use fresh from the fridge) and stir constantly (or the milk will boil over) until no lumps remain

add cheese a little at a time until it’s all melted.  If done correctly it should barely even coat the inside of your saucepan.  It should also be nice and thick.

I have used different meats in this recipe–roast beef, etc. although I don’t think I’ve ever done chicken.  I’ve also made it all vegetarian (since it has milk, butter and cheese it can’t be octo or vegan)

  1. Sweetie….rue is spelt roux. Just sounds like rue – which means regret.
    I make a New England fish chowder on a similar basis. Much plainer, with bacon no cheese, made with whole milk and served with corn bread.

    • Yummmmmmmmmmmm! Corn bread!

      I knew rue looked wrong when I typed it, lol.

      I WISH I could make the cornbread here! The corn meal in Canada is too fine to do it justice! I even have the cast iron skillet!

Give me some sugar!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Essential Aromas Wellness

| Holistic Aromatherapy & Essential Oil Safety |

Organic Gardening Advice & Tips

Organic Gardening tips

From the Beginning

My Essential Oils Journey

Fiction by Jenna Tee

Fanfiction and Original Fiction by Jenna Tee

Robin's Aesthetics

My creations

♪MeekoTales

♫ fanfiction & creative writing by meekosan

BuggyFiction

Fanfiction Shenanigans.

G.C Gray - Writings and ramblings...

“Writing is the only thing, that, when I do it, I don't feel I should be doing something else” Gloria Steinem

%d bloggers like this: