Wednesday, January 5, 2011

#68 Misty Graveyard Chowder

This recipe comes from "Little Monsters Cookbook" by Zac Williams. It has a bunch of kid-friendly Halloween recipes. I just finished dinner and it was delicious!


1 tablespoon butter
1/2 cup coarsely chopped onion
1 1/2 cups water
2 cups chopped red potatoes, with skins
1 cup sliced carrots
1/4 teaspoon black pepper
1/2 teaspoon salt
1 (15 ounce) can of kernel corn (I used frozen corn)
1/2 cup diced ham (I cut it in big chunks)
1 cup cream (I used half and half)
1 tablespoon flour


In a medium saucepan ( I used my dutch oven) over medium heat, add the butter and onions. Cook, stirring frequently, until the onions are soft but not brown. Add water, potatoes, carrots, pepper, and salt.

Cover and simmer for about 15 minutes or until the potatoes are tender.

Drain the can of corn. Add corn and ham to the chowder.

In a separate bowl, mix the flour into the cream and then slowly pour the mixture into the chowder while stirring. Continue to simmer, stirring frequently. When the chowder is thickened and bubbly, it is ready to serve.

They gave an option of garnishing with grated cheese and sour cream but I didn't and I don't think I would in the future either. It just didn't need anything added.

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