The Pioneer Woman Tasty Kitchen
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Ham and Corn Chowder

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Prep:

Cook:

Level: Easy

System:

4

Description

Ham and Corn Chowder to help use up those Easter ham leftovers. I use freeze-dried vegetables but you can use fresh or canned vegetables.

Ingredients

  • 2 Tablespoons Freeze Dried Or Dehydrated Onion
  • 1 Tablespoon Dehydrated Carrots
  • 1 Tablespoon Freeze-dried Celery
  • 2 Tablespoons Butter
  • ¼ cups Flour
  • ½ cups Water
  • 3 cups Chicken Stock
  • 1 can Evaporated Milk, 12 Oz Can
  • ½ cups Freeze-dried Diced Potatoes
  • ½ cups Freeze Dried Corn
  • ½ cups Diced Ham
  • ⅛ teaspoons Ground Red Pepper
  • ½ cups Shredded Cheddar Cheese

Preparation

Saute the onion, carrots and celery in butter in a medium-size pot over medium heat until translucent. In a small bowl, slowly add water into the flour and stir to prevent clumping. Then add the flour mixture into the pot. Pour in chicken bone stock (or you can substitute 3 bouillon cubes dissolved in water per package instructions) and evaporated milk. Add potatoes, corn and ham, then sprinkle with red pepper. Simmer until veggies are reconstituted. Just before serving, add shredded cheddar.

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