Stove Top Smoker Smoked Ham And Corn Chowder Recipes

CORN CHOWDER W/FRESH HERBS, POTATOES AND SMOKED HAM

Steps:

• In large (3-quart or so) saucepan,combine broth, onion and carrots.
• Tie together bay leaf and fresh herbs to make a bouquet garni.
• Add to saucepan and bring to a boil, reduce heat and simmer 10 minutes.
• Remove herbs. Remove pan from heat.
• Dice canned potatoes *reserving 1 cup. Set 1 cup's worth aside.
• Put rest of potatoes and 1 can of corn in the blender. Blend til smooth, add to saucepan. (*You can also do this in the saucepan instead of the blender with a Magic Wand hand mixer.).
• Return pan to heat (about medium), and add the rest of the potatoes (the 1 cup you reserved), the second can of corn, the half and half and the diced ham.
• Bring just to a boil, reduce heat and simmer on low for 5 minutes.
• Stir in pimientos and parsley.
• Season with a little pepper or hot sauce if desired, to taste.
• Taste for saltiness, add salt only if needed. *Ham can be very salty so be careful adding only a little at a time.
• Ladle into bowls and garnish with additional parsley.
• Serve with warm crusty bread or fresh baked cornbread and butter!

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.