Tuesday, May 10, 2011

Potato Corn Chowder and Salad

Today when I cut into my lettuce it was all yucky on the inside, bummer! So I did a Tomato/Cucumber/Mozzarella salad topped only with Salt and Pepper. It was delicious! It has been rainy, rainy, and more rainy, so it was perfect weather for a fast, easy and yummy soup. BTW, I used my VEGGIE WEDGER to slice the tomatoes and cucumbers, I simply placed the whole tomatoes in the wedger, cut one time through, then cut the wedges in half. For the cucumbers I peeled them and sliced them with the wedger then quickly chopped the long wedges into small pieces.

3 medium red potatoes, cut into 1/2 in cubes

1 cup cooked ham, diced (I usually just use deli meat because I always have it on hand, but a ham steak would be delish!)

1 small red bell pepper, diced

2-3 stalks celery, chopped

1 teaspoon butter

2 tablespoons flour

1 can chicken broth

1 can evaporated milk

1 can creamed corn

2 tablespoons sliced chives

salt and pepper to taste

bacon bits or cooked crumbled bacon (optional

Heat butter in 3 qt. saucepan over medium heat, add bell pepper and celery. Cook 3-4 minutes. Stir in flour and heat until bubbly. Gradually add broth, evaporated milk and corn whisking to incorporate. Add potatoes, seasonwith salt and pepper, bring to a boil. Reduce heat and cook uncovered 10 minutes or until potatoes are tender. Stir in ham heat through. Remove from heat, stir in chives. Serve with bacon if desired.

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