We bought a ham a few days ago — Not just any ham, a giant hunk of ham, so you can probably guess what my dilemma will be for the next few days right? Lots of ham leftovers. (How is that a dilemma right? That’s what Terry would say) So for the next few recipes I have lined up, yup you guessed it! It will be featuring this giant hunk of ham.
Now that the weather is cooler I am noticing that I am starting to go into a hibernation mode. I am loving the one pot, one bowl comfort foods that I can easily eat while tucked into my blanket while watching tv, so as I was thinking of ways to use this ‘giant hunk of ham’ to create one bowl meals and one of the things I came up with was a corn chowder. It’s kind of my way of saying goodbye to summer one last time and hello to autumn.
Every year nearing the end of summer I go to the farms to buy a butt load of corn and cut them off the cob and freeze it! It’s cheap, it’s easy and the corn taste fantastically sweet for winter meals. Win-win. Since I had the fresh corn on hand, I used it but frozen corn or even canned corned can be used as well.
Depending on what type of pot you use for create this (non-stick/stainless steel) you will notice that the potatoes and onions may stick to the bottom of the pan — which is what happened to me. Don’t worry! This is a good thing! These burnt stuck on bits will be ‘de-glazed’ off to give the soup even more flavour! After you are done browning and cooking the potatoes/onion/ham trio, use the liquid from the milk and/or stock and the bits on the bottom should soften up from the moisture and the heat. Scrape these flavourful bits off and it will melt into the soup as another layer of nuttiness flavour.
Note: For this recipe, I used 1 cup of milk (been binging on the junk lately, so I’m watching the waistline) and 1 cup of chicken stock (or water). To make the soup even creamier, you can use 1 cup of cream instead of milk.
Optional: Toppings on soups are fun! … and they make me feel fancy. Here are a few ideas as soup toppers that you can use as well because sometimes it’s nice to
- Green onions or chives
- Fried onions bits
- Grated cheese
- Flavoured oils (garlic, basil, truffle etc)
- Roasted seeds (peppitas, sunflower etc)
- Handful of crushed chips — yep chips. mmm salty and crispy.
- Saltine crackers crushed
- Crispy tortilla strips
..the sky’s the limit really 🙂 Experiment and have some fun with it.
I swear, leftovers are the bane of my existence. When I acquire a ‘huge chunk’ of anything — and it happens a lot more than you think thanks to Terry’s obsession with smoking pork shoulders on the bbq– I never know what to do with it. My go-to’s are usually: nachos! fried rice! stir fry the crap out of it with some kind of veg! What do you guys do for leftovers? I would *love* to hear what you do with your leftovers!
Oh! Almost forgot, has anyone ever used Yummly before? I just started using it because, oh you know, I love food porn 😛 and I also have put up buttons if you ever want to save these recipes in your Yummly collections it’d be easy peasy to do it. In the future I’ll be posting all my recipes there as well so it’s all in one place and easy to get to as well 🙂
My profile would be: http://www.yummly.com/profile/PupsWithChopsticks
This hearty corn chowder is simple, and makes use of any types of leftovers we have. Perfect one pot, one bowl meal for the cozy cold seasons
- 1 cup of ham
- 1 1/2 cup of corn (fresh or frozen)
- 2 medium potatoes (diced)
- 2 small onions (diced)
- 1 cup of milk (or cream)
- 1 cup of chicken stock
- 2 tbsp butter
- bacon (as a garnish) (optional)
Peel the potatoes
Dice the potatoes, onions and ham to roughly the same size
Heat up a bit of oil and butter in a large pot. (The oil helps melt the butter at a slower rate without burning the butter from the heat)
Add in the potatoes, onions and ham and cook it until the potatoes are slightly soft. This will take approximately 15 mins. (Don't worry if the potatoes stick to the bottom of the pan, We will use the burnt bits as flavour bits during the de-glazing step next)
Once the potatoes are soft, add in the mik and chicken stock to soften (de-glaze) the burnt bits stuck on the bottom of the pan. This is where a lot of the nutty flavour will come from 🙂
Add in the cream of corn and mix it all together
Simmer for another 15 mins until the potatoes are cooked and the liquid has reduced so it's nice and thick for a hearty soup
Cozy up to a bowl and enjoy!
This is a very versatile soup so substitution is encouraged!
No cream? use milk!
No stock? use water!
No ham? Use turkey, chicken, pork!
You get the idea 🙂