It got chilly here last week – in fact, we got a hard frost last night! So it’s officially soup weather. I made this one last week because I had a couple of leftover ham steaks from another recipe, and it was gone so fast I didn’t get a picture. It’s a meal by itself. You could have some nice crusty bread with it, but a sandwich would just be too much. This is one of my Aunt Beverly’s recipes, and hopefully she’ll be coming out with a cooking blog of her own sometime this winter, because she is truly the BEST cook ever! Whenever I try out a new recipe the guys always ask, “Is it a Beverly recipe?” If so, they dig right in. If not, they tend to have the pizza delivery number handy just in case.
Potato, Corn, and Ham Chowder
6 or 7 medium potatoes, peeled and quartered
1 medium chopped onion
2 cups chicken stock
1 stick butter
2 tablespoons flour
1 cup chopped ham
3 cups milk
2 cans corn, drained
Tabasco, salt, and pepper to taste
Place potatoes and onion in pot with enough water to cover. Salt and pepper lightly. Boil until potatoes are soft, then drain and mash (leaving some chunks for texture). Melt butter in frying pan, add flour and ham and cook over low heat for a few minutes to blend flavors. Pour over potatoes. Add stock, milk, and corn and bring ALMOST to a boil. Let it sit on low heat for about an hour if possible to bring out the flavors. Add salt, pepper, and Tabasco at intervals as needed.