Ham Bone Chowder

Couldn’t find an after Christmas ham chowder recipe that started with slow cooking the ham bone leftovers. Ended up taking ideas from multiple recipes to create something that worked out pretty well.

Step: 1

Place ham bone in a slow cooker; top with chicken stock, onion, and garlic.

Step: 2

Cook on Low for 6 to 8 hours.

Step: 3

Remove ham bone from slow cooker; pull meat of bone and shred. Return meat to slow cooker and discard ham bone. Add potatoes, carrots, parsley, and cumin to soup.

Step: 4

Cook on High until potatoes are tender, about 45 minutes. Add frozen corn and stir.

Step: 5

Remove 1 cup soup and pour into a blender. Add milk to blender. Cover and hold lid down; pulse a few times before leaving on to blend. Return blended soup to slow cooker and stir. Season with salt and pepper.

Per Serving: 112 calories; protein 4.3g; carbohydrates 21.9g; fat 1.8g; cholesterol 3.7mg; sodium 509.8mg.

The word “stew” can process to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a tastefull water based . It’s similar to braising, instead it makes have a few piece of differences. The meat is chopped into smaller pieces but of being cooked all of it , and the liquid all of it covers the contents in a stew as compared to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond protecting you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the greatest comfort food, no matter the weather.