De Ma Cuisine



February 2012



I Love Soups!

Written by , Posted in Thoughts

While winter kinda hangs on, I feel like I’ve gotta eat as much soup as I can, before it gets too warm. I love Minestrone, Chili, Chicken Noodle, Borscht, Taco Soup, Vegetable, Spicy Black Bean, Thanksgiving Soup, Mashed Potato Soup, Ham and Bean, Creamy Chicken and Rice (I also love lists, can you tell?), and Chowder. Today is a chowder day. So I’ll share a chowder recipe with you. It may not be as good as Splash Cafe, but, we like it. Ooh, and I’m planning to make it with some Llano Seco bacon (obviously, that’s the only bacon I eat), and ALSO Llano Seco HAM!!!!!!! Yes, I am excited about meat. I’m excited about soup! I’m excited about food! Hope you like this recipe. We sure do!

Indulge us while we pretend that it’s still winter in L.A. 🙂

Corn Chowder

Last modified on 2012-07-18 22:29:00 GMT. 0 comments. Top.

Ham, Corn and Potato Chowder
Recipe Type: Soup, Main
Author: Rachel Oberg – De Ma Cuisine
Prep time: 30 mins
Cook time: 2 hours
Total time: 2 hours 30 mins
Serves: 4-6
Ham, Potatoes, Corn, Bacon… Winter’s last hurrah!
  • 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
  1. 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.
  2. 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.
  3. 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.

P.S. There’s a photo of our dog because I don’t have a photo of the chowder, and well, he’s cute when he sleeps. 🙂

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