#SMOKEY #HAM #POTATO #CORN #CHOWDER
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SMOKEY HAM POTATO CORN CHOWDER
Fixings:
3 thick cut cuts of bacon (cleaved)
1 ham steak (cubed)
1 medium yellow onion (cleaved fine)
2 garlic cloves (minced)
around 6 substantial red skin potatoes (diced into nibble measured pieces)
(3) 10 oz. jars of sweet corn (depleted)
8 oz. unique cream cheddar (room temp)
1 can dense cream of celery soup
1/2 glass white wine
4 mugs water
2 tablespoons Herbs de Provence (dry zest)
2-3 chicken bouillon solid shapes
3 narrows leaves
salt and pepper to taste
around 2 tablespoons of margarine
Guidelines:
In a vast cast iron soup pot, soften around two tablespoons margarine on medium-high warmth. Include you cleaved bacon and render the fat from the bacon, mixing frequently with a wooden spoon.
When the bacon looks cooked through and firm, and you have a decent measure of bacon fat in your pot, include the white wine to rub up the bits from the base of the pot. Include your slashed onion and garlic, and cook for 2-3 minutes. Blend regularly.
Presently include your ham and corn and cook for another 2-3 minutes. Mix regularly.
Include your hacked potatoes, cream cheddar, cream of celery soup, and give everything a blend.
Lower warmth to low setting, include your Herb de Provence, sound leaves, chicken bouillon solid shapes, about a teaspoon of salt, and new ground pepper, and some water.
Spread and cook for around a hour on low (**about part of the way through, evacuate cover and taste for seasonings. Since the bacon and ham are salty we would prefer not to include excessively salt, however you may require more, so taste and modify salt and pepper if necessary)
Thank you for visiting, I hope this recipe can be of use to you. Good luck and don't forget to go back to this website;)
SMOKEY HAM POTATO CORN CHOWDER
Fixings:
3 thick cut cuts of bacon (cleaved)
1 ham steak (cubed)
1 medium yellow onion (cleaved fine)
2 garlic cloves (minced)
around 6 substantial red skin potatoes (diced into nibble measured pieces)
(3) 10 oz. jars of sweet corn (depleted)
8 oz. unique cream cheddar (room temp)
1 can dense cream of celery soup
1/2 glass white wine
4 mugs water
2 tablespoons Herbs de Provence (dry zest)
2-3 chicken bouillon solid shapes
3 narrows leaves
salt and pepper to taste
around 2 tablespoons of margarine
Guidelines:
In a vast cast iron soup pot, soften around two tablespoons margarine on medium-high warmth. Include you cleaved bacon and render the fat from the bacon, mixing frequently with a wooden spoon.
When the bacon looks cooked through and firm, and you have a decent measure of bacon fat in your pot, include the white wine to rub up the bits from the base of the pot. Include your slashed onion and garlic, and cook for 2-3 minutes. Blend regularly.
Presently include your ham and corn and cook for another 2-3 minutes. Mix regularly.
Include your hacked potatoes, cream cheddar, cream of celery soup, and give everything a blend.
Lower warmth to low setting, include your Herb de Provence, sound leaves, chicken bouillon solid shapes, about a teaspoon of salt, and new ground pepper, and some water.
Spread and cook for around a hour on low (**about part of the way through, evacuate cover and taste for seasonings. Since the bacon and ham are salty we would prefer not to include excessively salt, however you may require more, so taste and modify salt and pepper if necessary)
Thank you for visiting, I hope this recipe can be of use to you. Good luck and don't forget to go back to this website;)
