One day it’s freezing out and the next, sunshine and happiness! Every time the weather starts to warm up, it freezes once again. On the plus side though, the indecisive weather means we can still enjoy big bowls of warmth and goodness, at least for a little while longer. I don’t know about you, but with chowder like this to keep me warm and cozy, I might just be able to bear a few more of these cold days.
Melt butter in a 4 quart pot(look up name). Add cubed ham, bell pepper,and onion. Stir to combine, cook on medium heat, stirring occasionally until ham starts to brown and onions become translucent.
Thyme, Chili Powder, Rubbed Sage
Add the spices just after the ham and onion are done. Stir to combine and cook for 1-2 minutes.
Add milk, corn, cheese, and bay leaves. Stir and then bring to a slow simmer. Turn down heat to medium low and continue simmering for 30 minutes.
In a cup of cool water dissolve 2 teaspoons of potato starch. Stir well and immediately pour into the chowder. Turn the heat to high and stir gently to keep the bottom from burning and to make sure it is evenly heated and to not break the bay leaves. About 4 minutes. The chowder should start to thicken. When starts to simmer turn down the heat again and let sit for a few minutes before serving.
Ingredients
- 4 tablespoons unsalted butter
- 1 ham steak cut into bite sized cubes
- ½ orange bell pepper (red is fine too)
- ¼ of a small red onion diced into small pieces
- ½ teaspoon chili powder
- ½ teaspoon thyme
- ½ teaspoon rubbed sage
- 1 ½ cup whole milk
- 1 cup unsweetened almond milk
- 1 16 oz package of frozen fire roasted corn
- heaping tablespoon of ricotta cheese*
- 2 bay leaves
- 2 teaspoons potato starch
- 1 cup cool water
Instructions
- Melt butter in a 4 quart pot(look up name). Add cubed ham, bell pepper,and onion. Stir to combine, cook on medium heat, stirring occasionally until ham starts to brown and onions become translucent. Add the spices just after the ham and onion are done. Stir to combine and cook for 1-2 minutes.
- Add milk, corn, cheese, and bay leaves. Stir and then bring to a slow simmer. Turn down heat to medium low and continue simmering for 30 minutes.
- In a cup of cool water dissolve 2 teaspoons of potato starch. Stir well and immediately pour into the chowder. Turn the heat to high and stir gently to keep the bottom from burning and to make sure it is evenly heated and to not break the bay leaves. About 4 minutes. The chowder should start to thicken. When starts to simmer turn down the heat again and let sit for a few minutes before serving.
