Corn Chowder with Fresh Herbs and Smoked Ham
INGREDIENTS:
2 qt "Chicken Soup Stock" or
-canned chicken broth
1 md Yellow onion; diced
4 tb Butter or olive oil
4 tb Flour
2 c Unpeeled potatoes; diced
-in 1/4-inch pieces
1 Bay leaf
2 c Half-and-half
8 Ears fresh corn; scraped
-from the cob -or-
1 pk (20-oz) frozen corn
-kernels; &
1 cn (17-oz) creamed corn
1 lb Crawfish tail meat; cooked
4 tb Chopped parsley for garnish
3 Hard-boiled eggs; sliced
2 qt "Chicken Soup Stock" or
-canned chicken broth
1 md Yellow onion; diced
4 tb Butter or olive oil
4 tb Flour
2 c Unpeeled potatoes; diced
-in 1/4-inch pieces
1 Bay leaf
2 c Half-and-half
8 Ears fresh corn; scraped
-from the cob -or-
1 pk (20-oz) frozen corn
-kernels; &
1 cn (17-oz) creamed corn
1 lb Crawfish tail meat; cooked
4 tb Chopped parsley for garnish
3 Hard-boiled eggs; sliced
SERVES 8-10
Although this delicious soup is just perfect for a cold winter evening, I made it one day in July and enjoyed it even in the summer heat. It seems that we are getting back to making soup, a food product that our forefathers and foremothers practically lived on.
Place the chicken stock in a 6-quart kettle and put it on to heat.
In a small frying pan saut? the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit.
Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf.
Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. I like a bit of extra pepper in this dish. Finally, add the crawfish meat and heat for just a moment. Serve, garnished with the parsley and sliced eggs.
Although this delicious soup is just perfect for a cold winter evening, I made it one day in July and enjoyed it even in the summer heat. It seems that we are getting back to making soup, a food product that our forefathers and foremothers practically lived on.
Place the chicken stock in a 6-quart kettle and put it on to heat.
In a small frying pan saut? the onion in the butter or oil just until clear. Stir in the flour and cook for a moment, thus making a roux. Stir the roux into the hot soup stock, stirring until the soup thickens a bit.
Add the potatoes and bay leaf and cook until the potatoes are tender. Remove the bay leaf.
Add the half-and-half and the corn. Bring to a simmer and season to taste with salt and pepper. I like a bit of extra pepper in this dish. Finally, add the crawfish meat and heat for just a moment. Serve, garnished with the parsley and sliced eggs.