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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 14 |
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I came up with this recipe myself when I had a ham hock and wanted to make something other than the usual split pea soup. The resulting chowder was satisfying and good-tasting. Mashed potatoes help give it a rich, creamy texture. Ingredients:
1 meaty ham bone |
2 quarts water |
1 large onion, chopped |
1 medium green pepper, chopped |
1/2 cup butter |
3/4 cup king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1/4 teaspoon pepper |
4 cups milk |
4 cups cauliflowerets, cooked and drained |
2 cups mashed potatoes (prepared with milk and butter) |
minced fresh parsley, optional |
Directions:
1. In a soup kettle, simmer ham bone in water for 1-1/2 hours. Remove ham bone; set cooking liquid aside. When cool enough to handle, remove meat from bone; discard bone. Return ham to cooking liquid; set aside.
2. In a saucepan, saute onion and green pepper in butter until tender. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add to ham and liquid. Add cauliflower and potatoes. Cook until heated through. Sprinkle with parsley if desired. Yield: 14 servings.
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