LEMONY TWIST TIRAMISULEMON CURD:5 egg yolks1 c. sugar½ c. fresh lemon juicePinch kosher salt6 T…
Comforting Honey Ham, Yam and Corn Chowder
COMFORTING HONEY HAM, YAM AND CORN CHOWDER
2 T. olive oil
24-oz. container chopped onions
2 (10-oz.) bag julienned carrots
2 c. diced celery
1 chopped bell pepper
2 T. minced garlic
2 (15-oz.) cans chicken broth
14 small/medium yams, peeled and cubed
1 t. dried basil
1 t. dried thyme
Salt/black pepper to taste
5 T. butter, cut into 1 T. pieces
1/3 c. flour
3 c. milk
6-8 c. diced honey ham
3 (10-oz.) cans frozen corn
1 c. shredded sharp cheddar cheese
Chopped fresh parsley
- In large pot, heat olive oil over medium heat.
- Add carrots, onions, bell pepper, celery and garlic. Saute 5-6 minutes.
- Add broth (enough to cover all of the items in pot.)
- Simmer for about 20 minutes.
- With a hand immersion blender, pulse until smooth.
- Add thyme, basil, salt, pepper, yams, ham and corn. (Be aware that ham is salty).
- Bring to boil and then reduce heat to low and simmer until yams are tender, about 15-20 minutes.
- Melt butter in saucepan. Add flour and cook, whisk constantly, 1 minute.
- Pour milk into mixture, stir constantly and bring to a light boil. Remove from heat.
- Stir milk mixture into soup.
- Stir in cheese and parsley. Taste for seasoning.