I have made
this recipe for years; so long I don’t remember what older cookbook I got it
from. However, this is one of our
favorite winter soups. It isn’t highly
seasoned, you can add a bay leaf, garlic, or seasonings of your choice, but the
original recipe is just like this…and the simple good flavors come
through.
Public House Corn
Chowder
4
Ounces Ham -- julienned
6
Ounces Potato -- diced
1 1/2
Stalks Celery -- sliced diagonally
1/2
Medium Onion -- thinly sliced
1/2
Cup Water
1
Cup Whole Kernel Corn, Frozen --
thawed
15
Ounces Creamed Corn -- canned
1
Cup Half and Half -- or
evaporated milk
Cook
potatoes (I don't peel mine), celery, onion and ham in water; covered, 20 minutes. Add corn and half and half, simmer 5-10
minutes longer.
4
Servings Yield: "approximately 5 Cups"
Per Serving:
300 Calories; 11g Fat (30.4% calories from fat); 11g Protein; 45g Carbohydrate;
4g Dietary Fiber; 38mg Cholesterol; 781mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean
Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.
This might be a duplicate message, in which case you can delete it:
ReplyDeleteI might try this soup to go with these sandwiches: http://thepioneerwoman.com/cooking/crispy-grilled-cheese/
Maybe the gruyere version? I may have some in the freezer! Sounds like a great menu - this is seriously good soup!
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