Ham And Potato Corn Chowder On Closet Cooking Add the ham and corn, cook until heated and season with salt and pepper. option: start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish. option: omit the carrots and celery. option: replace the potato with cauliflower. Add flour and cook mixture, stirring constantly, 1 1 2 minutes. while whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. bring mixture to a boil and allow to thicken, whisking constantly. remove from heat, stir in sour cream or cream.
Crock Pot Ham And Potato Corn Chowder The Country Cook Pour 1 cup of milk in and whisk until it starts to thicken (around 1 1 2 minutes), then pour the remaining cup of milk in. whisk until it thickens around 1 to 1 1 2 minutes. then add the chicken stock, and 1 1 2 cups of water and whisk until combined. increase heat to medium high and add the potatoes into the soup. Step 1: i heated the oil over medium heat in a large saucepan, i added the diced onions, diced carrots, and diced celery and i cooked for around 10 minutes until tender. step 2: i mixed in the garlic, the chopped thyme, and flour or rice flour and simmer for around 3 minutes until the flour is lightly browned. step 3:. Add potatoes. stir, cover and cook on med high heat for 20 min. add ham, corn and heavy cream and stir while cooking for another 25 min. stir every 10 min while cooking to minimize sticking and burning of the bottom of the pot. after it has cooled, store in refrigerator up to 5 days. freeze up to 6 months. Place diced potatoes, frozen corn, ham, garlic, and thyme in a large slow cooker. pour chicken broth over the ingredients, season with freshly ground black pepper, and stir. cover and cook on low for 6 to 8 hours (or high for 3 to 4 hours) until potatoes are tender.
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