|Ham, Corn and Potato Chowder||
- 2 slices bacon
- 2 T olive oil
- 1 onion (or leek), chopped
- 2 carrots, chopped
- 1-2 parsnips, chopped
- 1 C misc veggies (look in your produce drawer and chop up whatever needs to be used – things like: radish, turnip, celery, mushrooms…)
- 2 C cubed potatoes (1/2″ cubes) (if you’re using leftover mashed/cubed/diced/fried potatoes, you could use these, just add them at the same time as the stock)
- 1 T paprika
- 1 T chili powder
- pinch all spice
- 1/2 – 1 t salt (opt.)
- 3 cloves garlic, chopped
- 1/4 C white wine (or red wine or apple cider vinegar)
- 2 T flour
- 2-3 C milk
- 6 C stock (chicken or vegetable)
- 2-4 C water
- 1 1/2 C corn (frozen is fine)
- 1 C cooked ham, shredded
- 2 T spicy brown mustard
- 1 C fresh spinach, chopped
- 1 C cheese (Pepperjack would be yummy!), grated (opt.)
- drizzle honey
- 2 T red wine vinegar
- Cook bacon in soup pot. Drain fat. Heat olive oil in pan over med heat. Add onion – salt, cook 5-10 minutes. Add garlic, cook 3 minutes.
- Add wine and scrape off any bits of goodness off the bottom of the pot (deglazing it). Move veggies over to one side, oil to the other* (adding a little more if necessary) and whisk flour into oil. Cook 30 seconds (creating a roux). Slowly whisk in stock, milk, and water.
- Add corn, ham, and mustard; cook 2 min. Add milk, water, seasonings and bring to a boil. Reduce to a simmer, cook 1-2 hours. About 5 minutes before serving, add spinach and cook 2 min. Add cheese, stirring in figure-eight, until cheese is melted. Add vinegar, honey, taste and re-season if necessary. Top with crumbled bacon and serve.
*The roux step can be done in a separate pan if there are too many veggies in the soup pot to move over. Just whisk in the stock, let it get thick (like gravy, which is what you’ve made) and add it and the rest of the liquids to the soup pot.