Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.
INGREDIENTS (for 1 servings):
- 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
PREPARATION:
Pour stock into a large pot set over medium heat, and bring to a simmer. Stir in the cubed ham and 2 tablespoons rosemary.
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.
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.