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Category: Chowders
Prep Time: Cook Time: Total Time:
1 Tbsp. unsalted butter
1 1/2 c. chopped cooked ham
3 c. corn kernels (fresh or frozen & thawed)
1 medium yellow onion, peeled & chopped
1 medium Yukon Gold potato, cut into 1/4-inch dice (no need to peel)
1 tsp. dried marjoram
1 tsp. finely grated lemon zest/peel
1/2 tsp. dried celery seeds
3 c. chicken broth (I use College Inn Low Sodium)
1 c. dry white wine or vermouth
1/2 c. heavy cream
Salt & lots of freshly ground black pepper to taste
2 Tbsp. unsalted butter, softened
2 Tbsp. flour
In a large saucepan, melt 1 tablespoon of unsalted butter over medium heat. In it, saute the ham for 3 minutes or until hot and fragrant. Add the corn, onions & potatoes and continue to saute for 3 minutes more. Stir in the marjoram, lemon zest & celery seeds and cook for 30 seconds more. Add the broth & wine and bring to a boil. Reduce heat to maintain a simmer and cook for 20 minutes or until potato cubes are tender. Stir in the cream. Season to taste with salt & freshly ground black pepper.
In a small bowl, mash the 2 tablespoon of softened butter with the flour until smooth to make a beurre manie. Whisk small pieces or 6 drabs, one at a time, into the soup. Serve hot! Makes 6 cups serving 4
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HAM & CORN CHOWDER WITH MARJORAM
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Category: Chowders
Prep Time: Cook Time: Total Time:
1 Tbsp. unsalted butter
1 1/2 c. chopped cooked ham
3 c. corn kernels (fresh or frozen & thawed)
1 medium yellow onion, peeled & chopped
1 medium Yukon Gold potato, cut into 1/4-inch dice (no need to peel)
1 tsp. dried marjoram
1 tsp. finely grated lemon zest/peel
1/2 tsp. dried celery seeds
3 c. chicken broth (I use College Inn Low Sodium)
1 c. dry white wine or vermouth
1/2 c. heavy cream
Salt & lots of freshly ground black pepper to taste
2 Tbsp. unsalted butter, softened
2 Tbsp. flour
In a large saucepan, melt 1 tablespoon of unsalted butter over medium heat. In it, saute the ham for 3 minutes or until hot and fragrant. Add the corn, onions & potatoes and continue to saute for 3 minutes more. Stir in the marjoram, lemon zest & celery seeds and cook for 30 seconds more. Add the broth & wine and bring to a boil. Reduce heat to maintain a simmer and cook for 20 minutes or until potato cubes are tender. Stir in the cream. Season to taste with salt & freshly ground black pepper.
In a small bowl, mash the 2 tablespoon of softened butter with the flour until smooth to make a beurre manie. Whisk small pieces or 6 drabs, one at a time, into the soup. Serve hot! Makes 6 cups serving 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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