s SMOKEY HAM-AND-CORN CHOWDER ****
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s SMOKEY HAM-AND-CORN CHOWDER ****
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Ingredients
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Instructions Instructions: *** 3-9-09 very good *** * Recipe by Melissa Rubel Melissa Rubel deepens the flavor of this luxurious ham-and-corn chowder by simmering the scraps (the ham rind and corn cobs) in water to make a quick, tasty stock. Pairing Suggestion Rich, toasty Chardonnay: 2006 Beringer Napa Valley. * TOTAL TIME: 35 MIN * SERVINGS: 4 Ingredients 1. 4 ears of corn, kernels cut off and cobs reserved 2. 1 tablespoon vegetable oil 3. 1 onion, cut into 1/4-inch dice 4. One 1/2-pound piece of hamùrind removed and reserved, ham cut into 1/4-inch dice 5. 2 cups heavy cream 6. 1 pound baking potatoes, peeled and cut into 1/2-inch dice 7. Kosher salt and freshly ground pepper 8. Directions 1. Using the back of a knife and working over a medium bowl, scrape the corn cobs to release any pulp and juices; reserve the cobs. 2. In a medium soup pot, heat the oil. Add the onion and cook over moderate heat until softened, about 6 minutes. Add 3 cups of water, the ham rind and the corn cobs, pulp and juices and bring to a simmer. Cook over moderately low heat for 5 minutes; discard the cobs and ham rind. Add the cream and potatoes, bring to a simmer and cook until the potatoes are almost tender, about 5 minutes. Add the corn kernels and ham and simmer until the corn and potatoes are tender, about 5 minutes longer. Season with salt and pepper, ladle into bowls and serve. Make Ahead The chowder can be refrigerated overnight. Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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