With Easter in the rear view, you may be tempted to start thinking about spring. Not so fast. If you live in the Northeast U.S. (like we do), you are presently dealing with snow and cold.
Well, if we can’t have sunshine and yard work, then let’s keep eating like it’s winter in Narnia. Let’s make some chowder!
Did you have ham for Easter? Good for you. Do you still have that ham bone kicking around somewhere? Excellent. Fetch it and let’s begin. If you didn’t have ham, or if you had ham but tossed the bone to faithful ol’ Rex, don’t worry, I got you covered with some substitutions. You’ll still love this chowder, and your family will wonder when you became such a culinary genius. Printer-friendly version at the end of the post.
Ham Bone Corn Chowder
Prep time: 20 minutes
Cook time: 2 hours
- 1 ham bone, as much meat removed as possible
- 8 cups water
- If you don’t have a ham bone, substitute 8 cups of chicken broth for the bone and water
- 8 slices thick-cut bacon, cut into small squares
- 1 large sweet onion, chopped
- 2 celery ribs, sliced
- 1 large parsnip, diced
- 1 large russet potato, cubed
- 2 cups chopped or cubed ham
- 3 cups sweet corn
- 6 cups whole milk
- 2 teaspoons fresh thyme leaves
- 1/4 cup butter
- 1/2 cup flour
- freshly ground black pepper to taste
- Add the ham bone and the water to a large stockpot. Bring to a boil over high heat, then reduce heat to low and simmer, covered, for one hour.
- Discard the ham bone and strain the broth. Set broth aside.
- Increase heat to medium low. Add bacon to pot. Stir occasionally while bacon renders and cooks. When bacon pieces are brown and crispy, remove with a slotted spoon and set aside.
- Increase heat to medium. Add the onion, celery and parsnip to the pot. Cook for about 5 minutes, stirring occasionally, until onions turn translucent.
- Add potato and corn and stir.
- Add ham bone broth (or chicken broth) and thyme.
- Add milk.
- In a small saucepan, melt butter over medium low heat.
- Whisk flour into butter and then add this mixture to the stockpot.
- Stir well to incorporate flour mixture.
- Simmer the chowder, covered, for one hour over low heat.
- If you used chicken broth, taste and season with salt. If you used ham bone broth, between the salt in the ham and the bacon, you shouldn’t need to add any additional.
- Add black pepper to taste.
- Serve with bacon crumbles sprinkled on top.