Nonnies Ham Chowder

My grandmother (Nonnie) used to make this chowder using leftover veggies from the week and a piece of ham on the bone. It’s incredibly creamy and the thyme and pepper make it such a savory dish. I use a piece of boneless ham steak, but I find that if I don’t use ham on the bone, I need to add some salt to get the flavor right. Enjoy!

Step: 1

Place the potatoes into a large pot; cover with salted water. Bring to a simmer and cook until tender, about 20 minutes. Drain, remove from pan, and reserve.

Step: 2

Melt butter in the saucepan over medium heat. Cook onion in butter until soft, but not brown, about 5 minutes. Stir in the flour, bouillon, pepper, and thyme. Slowly whisk in the milk. Bring to a boil. Cook and stir until thickened to soup consistency.

Step: 3

Stir in the

Step: 4

, cooked potatoes, and ham. Simmer chowder until hot, about 10 minutes.

Per Serving: 230 calories; protein 11.3g; carbohydrates 25.9g; fat 9.5g; cholesterol 35.6mg; sodium 616.2mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the contents in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those tender 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.