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August 2, 2011
Farmhouse Ham Chowder
Heart-warming Soups
Prep time:
15 minutesslow-cooker time:
3 to 4 hours“On the farm where Grandma grew up, this chowder was often bubbling away on the old stove.”
Ingredients
Serves 6
- 1 medium red bell pepper
- 1 large baking potato
- 2 (10 1/2-ounce) cans condensed cream of celery soup
- 2 cups diced cooked ham
- 1 (10-ounce) package frozen corn
- 1/2 teaspoon dried thyme
- 2 cups small broccoli florets
- 1/2 cup milk
Directions
1
Stand bell pepper on end on a cutting board. Cut off sides in 3 or 4 lengthwise slices, cutting close to but not through stem. Discard stem and seeds. Scrape out membranes and any remaining seeds. Cut bell pepper into 1/4-inch pieces. Peel baking potato and cut into 1/2-inch pieces.
2
Combine diced bell pepper, potato, undiluted soup, ham, frozen corn and thyme in slow cooker; stir to blend. Cover and cook on HIGH 3 to 4 hours or on LOW 6 to 8 hours.
3
Stir in broccoli and milk. Cover and cook on HIGH 15 minutes longer or until broccoli is crisp-tender.
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Grandma's Secret Tip
Grandma's Secret Tip
For a special treat, Grandma served this chowder with her crispy cheese toasts. To make them, she placed slices of crusty French bread in a single layer on a baking sheet. Then she drizzled a bit of olive oil over the surface of each slice and rubbed it in lightly with her fingertips. A sprinkle of grated Parmesan or shredded Swiss cheese and sometimes a dash of dried basil topped off each slice. Grandma popped the slices under the broiler, and in just minutes they were toasted and melted.
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