Time 45m Yield 10-12 servings (3 quarts). Number Of Ingredients 14 Steps:
In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes. , Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon.
Time 40m Yield 4 servings Number Of Ingredients 11 Steps:
Slice the corn kernels off the cob and reserve the cobs. Heat 4 tablespoons butter in a large pot over high heat. Add the thyme, onion, celery, garlic, 1 teaspoon salt and all but 1/2 cup each corn kernels and ham; cook 1 minute. Add the potatoes, corn cobs and 5 cups water. Cover and cook until the potatoes are very tender, 20 to 25 minutes. Meanwhile, heat the remaining 1 tablespoon butter in a skillet over medium-high heat. Add the reserved corn kernels and ham and cook until the ham is browned, about 6 minutes. Add the scallions and cook until softened, about 1 minute. Remove the corn cobs from the soup and discard. Stir in the heavy cream and cook until heated through, about 1 minute. Ladle the soup into bowls and top with the corn-ham mixture.
Time 35m Yield 6-8 servings. Number Of Ingredients 10 Steps:
In a heavy saucepan, cook the onion in butter until tender. Add all remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
Time 1h Yield 2 quarts, 8 serving(s) Number Of Ingredients 12 Steps:
Boil water; meanwhile peel and dice potatoes. Boil for about 10-15 minutes (soft but not too mushy). Meanwhile, dice up ham, onion, celery. In a large saucepan, saute the onion and celery in butter until softened. Stir in the flour and stir until well blended, then gradually add milk. Bring to a boil while stirring until thickened, about 2 minutes. Stir in remaining ingredients and bring to a boil. Reduce heat, cover and simmer about 15 minutes or until heated through.
Time 1h15m Yield 6 Number Of Ingredients 18 Steps:
Stir chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder together in a Dutch oven; bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork tender, about 10 minutes more. Melt butter in a saucepan over low heat. Remove from heat and whisk flour into butter until smooth. Return saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes. Stir milk mixture into vegetable mixture; add corn, Cheddar cheese, and ham, reduce heat to low, and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Time 50m Yield 4 serving(s) Number Of Ingredients 10 Steps:
On a firm non-breakable surface, take a clean hammer and crack the middle of the ham bone so that marrow can escape during cooking. Place ham bone flat in the bottom of a pot and add enough water to just cover. Simmer over medium heat for 30 minutes. Remove bone and cut off the remaining tender ham meat; set meat aside. Turn up the heat on the ham broth and reduce down until you have about a couple of cups of broth, or to desired strength. Skim the fat from the broth. Melt butter in a large pan; remove from heat and mix in flour until smooth. Slowly add 1 cup milk, stirring constantly. Return pan to stove and cook on low heat until milk thickens. Stir the corn, the ham pieces you set aside earlier, dried minced onion, and minced garlic into thickened milk; then slowly stir in the remaining milk and the ham broth. Cook on low for about 15 minutes, but do not boil. Add salt, pepper, and paprika to taste. *Note: how much meat you leave on the bone is up to you, but I like to have a couple of cups of ham bits mixed into this chowder. Optional: you can add a cup of cooked, chopped potato chunks to the soup near the end of the cooking, if you like.
Time 1h Yield 8 Number Of Ingredients 14 Steps:
Heat olive oil in a large pot over medium heat; cook and stir onion until translucent, 5 to 10 minutes. Add potatoes and ham to onion; cook and stir until ham is heated through, about 5 minutes. Mix whipping cream, creamed corn, frozen corn kernels, milk, water, chicken bouillon, garlic powder, onion powder, and ground ginger into onion-potato mixture; cook over medium-high heat until potatoes are softened, 30 to 45 minutes. Season soup with salt and pepper.
Time 18m Yield 4 Number Of Ingredients 5 Steps:
Mix ham, milk, frozen corn and soup in 3-quart saucepan. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 minutes, stirring occasionally. Sprinkle with onions.
