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Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 15 |
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I made the recipe up with leftovers I had one day. It's a ham and potato based soup with leeks, onions, rosemary, cream, bacon, and carrots. The ham and bacon give this soup a smoky taste while the cream gives it a rich texture. Chowder is better served the next day. Ingredients:
8 cups chicken or ham stock |
4 cups cubed country ham |
4 tablespoons dried rosemary |
2 pounds bacon, diced |
2 large onions, diced |
3 leeks, diced |
3 cloves garlic, minced |
6 green onions, diced |
6 large potatoes, cubed |
1 pound carrots, cubed |
1 1/2 cups heavy cream |
Directions:
1. Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
2. In a large skillet over medium heat, cook diced bacon until crisp. With a slotted spoon, remove bacon, and add to pot. Drain half of the bacon grease, and return skillet to medium heat. Stir in onions, leeks, garlic, and green onions; cook until tender, then add to pot.
3. Place cubed potatoes, carrots, and 2 tablespoons rosemary in pot; simmer until vegetables are tender, about 20 minutes. Turn off heat, and add cream to pot.
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