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.