This peachy little recipe from Land O'Lakes is made for dutch oven cooking. This filling chowder comes together in 15 minutes and will warm you on the coldest of days. Saute the onion, celery and ham then bring the rest of the ingredients to a good, strong simmer. As soon as you take it off of the coals stir in the potato flakes and right before your ready eyes you'll have a thick, rich chowder. The recipe calls for a full cup of instant potato flakes but after making this I would start out with a half a cup and see where that takes you. It became so thick that I felt like I was eating a bowl of mashed potatoes, not that it wasn't good but if you want more of a chowder consistency, ease up on the potato or add a little as you go. I made this with skim milk and it was wonderfully creamy. Start out by cooking the vegetables over a full spread of coals and place as many on the lid that you'll need to bring it quickly to a bubble. Do your chopping while the coals are heating and in 20 minutes you'll have a thick, rich, easy meal.
Quick Corn Chowder
1 Tblsp butter
1 1/2 cups cubed cooked ham
1 medium (1/2 cup) onion, finely chopped
1 rib (1/2 cup) celery, finely chopped
3 cups milk (low fat or regular)
1 16 oz. package frozen corn
1/2 tsp salt
1/4 tsp coarse ground pepper
1/2 to 1 cup instant mashed potato flakes
Lightly oil or spray a dutch oven.
Saute ham, onion and celery in butter over a full compliment of coals.
Cook for 5 minutes or until onion and celery have softened.
Add remaining ingredients except potato flakes.
Cover with as many coals on the lid to bring mixture to a strong bubble, 15-20 minutes.
Remove chowder from heat and stir in potato flakes until mixture is slightly thickened.
Makes 8 one cup servings.
|Saute onion, ham and celery over high heat until softened|