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Ham & hominy chowder
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| Artist: |
_ |
| Categories: |
Ham, Meats, Pork, Soups & Stews |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| tbsp | Vegetable oil | | 1
| lbs | Red potatoes, cubed | | 1
| med | Onion, chopped | | 1
| med | Red or green bell pepper | | | . chopped | | 1 1/4
| cup | Cooked ham, cubed | | 1/2
| cup | Celery, chopped | | 1
| can | White or yellow hominy, 14oz | | 1
| can | Green chilies, chopped, 4oz | | 1
| tbsp | Flour, all-purpose | | 1 1/4
| tsp | Dried thyme leaves | | 1 1/2
| tsp | Salt (optional) | | 1/4
| tsp | Black pepper | | 1 1/2
| cup | Milk |
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Procedures:
| 1 | In a 3-quart saucepan, combine the oil, potatoes, onion, bell peppers, ham and celery. | | 2 | Cook over low heat 10 minutes stirring occasionally. | | 3 | Add the hominy, chilies, flour, thyme, salt and pepper. | | 4 | Gradually stir in the milk, and bring to a boil. | | 5 | Reduce the heat, simmer, covered, for 30 to 40 minutes or until soup is thickened and potatoes are tender |
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