Heartland Corn Chowder
Yield
6 servingsPrep
20 minCook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
smoked ham
bones |
|
| 3 | medium |
onions
peeled and quartered |
|
| 3 | medium |
carrots
peeled and, quartered |
|
| 3 | medium |
potatoes
peeled and, quartered |
|
| 4 | each |
celery stalks
(inside stalks),, chopped |
|
| 1 | each |
green bell peppers
seeded, and sliced |
|
| 2 | each |
bay leaves
|
*
|
| 2 | teaspoons |
thyme
dried |
*
|
| 1 | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| 3 | quarts |
water
|
*
|
| 2 | cups |
milk
fresh |
|
| 4 | cups |
corn
fresh |
|
| 8 | slices |
bacon
cooked and crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
smoked ham
bones |
|
| 3 | medium |
onions
peeled and quartered |
|
| 3 | medium |
carrots
peeled and, quartered |
|
| 3 | medium |
potatoes
peeled and, quartered |
|
| 4 | each |
celery stalks
(inside stalks),, chopped |
|
| 1 | each |
green bell peppers
seeded, and sliced |
|
| 2 | each |
bay leaves
|
*
|
| 1E+1 | ml |
thyme
dried |
*
|
| 5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 3 | quarts |
water
|
*
|
| 473 | ml |
milk
fresh |
|
| 946 | ml |
corn
fresh |
|
| 8 | slices |
bacon
cooked and crumbled |
|
Directions
Place ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat.
Cook at a slow boil for 2½ to 3 hours.
Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables.
Skim off and discard fat from the broth.
Purée the cooked vegetables and ham in a food processor until smooth.
Bring the broth to a boil again and add the puréed vegetables, milk and corn.
Let simmer for 5 minutes.
Serve, sprinkled with bacon.
