For Christmas dinner I prepared a big ham. Although we had
nine diners that night, there were still lots and lots of leftovers. Of course,
we ate ham sandwiches and had slices on crackers with cheese, but I wanted
something more substantial for dinner the next night. I quickly put together
this recipe using leftover Gratin Dauphinois potatoes from Christmas dinner and the ham bone. The
verdict? Almost everyone said it was some of the best soup they’d ever tasted and went back for seconds.
I guess it was a hit!
 |
| The ham bone I used for the base of this chowder was so big I had to cook it in a roasting pan in the oven. |
Ham and Corn Chowder
One large ham bone, with meat still on the bone
1 ½ cups diced celery
1 medium-sized white onion, minced
4 cloves garlic, minced
1 T. dried parsley flakes
2 t. dried thyme
2 t. freshly cracked black pepper
1 T. kosher salt
32 ounces chicken stock
3 cups water
2 cans corn, drained
4 cups Gratin Dauphinois*
2 pints heavy whipping cream
In a large Dutch oven (or roasting pan) combine ham bone,
celery, onion, garlic, parsley, thyme, salt and pepper, chicken stock and
water. Bring to a boil and then simmer on the stovetop for three hours (or
place in 350 degree oven). Remove ham bone and let cool; remove any meat on the
bone and add back to the pot. Add remaining ingredients and heat through
thoroughly. If necessary, combine ¼ cup cornstarch with ¼ cup cold water and
add to soup to thicken.
*You can substitute a package of prepared scalloped
potatoes plus a teaspoon of dehydrated garlic.
Serves 10
