creamy dreamy country potato corn soup |
1/3--1/2 lb. lean cooked ham-chopped |
2 med. onions, sliced |
2 green onions |
3 cups diced boiled potatoes |
2 cups corn |
2 cups boiling water |
4 cups hot milk |
salt and pepper to taste |
chopped parsley for garnish |
cut pork into 1/2-inch cubes. |
add onion, cook slowly 5-10 minutes, stirring, until onion is translucent but not browned. |
add potatoes, corn, boiling water and hot milk. |
season to taste and serve, garnished with parsley. |
to thicken chowder, make a roux of 2 tablespoons butter and 2 tablespoons of flour. |
stir in 1 cup of the milk, cook and stir until thickened. |
stir this white sauce into the rest of the liquid and stir well. |
