Easter Chowder

Easter Chowder

Potato, Leek, Corn & Ham Chowder

Did someone say Chow-da?!?

 

You’ll Need:

 

  • 1 pound of smoked ham, cut into small cubes
  • 5 stalks of celery, finely chopped
  • 12 small to medium yukon gold potatoes, peeled and cut into cubes
  • ½ yellow onion, diced
  • 2 leeks, cleaned and thinly sliced
  • 3 cans of corn, drained
  • 8-10 cups homemade vegetable stock
  • Salt and pepper to taste

Method:

Heat a large stock pot and brown the ham, stirring constantly so that it doesn’t burn, 7-10 minutes. Remove from pot and set aside.

Deglaze the pot with stock, add in the onion and leeks, cook for 10 minutes. Add the celery and potatoes, stir and deglaze the pot with stock as needed to get all the flavorful juices off of the bottom. Cook for about 10-15 minutes, stirring regularly, then add the stock {enough to cover the ingredients} and the corn. Add the smoked ham, bring to a boil, then turn down to a simmer, cover, and cook for 45 minutes to 1 hour. Season with salt and pepper to taste.

*Remember the ham is salty so may not need to add any additional.

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Enjoy!