Sundays in my house are days to lay back, relax, and realize how much housework you still have to do because you spent your weekend as it was intended – off work, enjoying your family time. We drag our feet and the laundry to the laundry room racing to catch back up when the Sunday night blues hit. The I don’t want to go to work tomorrow feeling that comes with Sunday evenings. In an attempt to use every second of our weekend time and (bonus) stock up our refrigerator for the weeks lunches, I created Souper Sunday. I puruse pinterest for an interesting recipe all of our taste buds will enjoy and grab my apron. Souper Sunday did not get rid of housework, but it has extended the weekend by adding one last bowl of family time!
This week’s recipe, Potato Ham Chowder, from damndelicious.net is one I have been looking forward to.
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1 onion, diced
- 1 1/2 cups frozen corn kernels
- 2 teaspoons fresh thyme leaves
- 2 tablespoons all-natural whole wheat flour
- 3 1/2 cups milk, or more, as needed
- 2 golden potatoes, peeled and diced
- 1 cup ham, diced (cooked in crock pot with a tsp. teriyaki sauce)
- Kosher salt and freshly ground black pepper, to taste
I made a few (very small) changes to the original recipe. I removed the bacon (yes, I did – but the additional flavor of the ham cooking all day was amazing), used whole wheat flour, and golden potatoes instead of russet because it is what I had available. The super sweet corn from Trader Joe’s is our favorite so I used the whole bag – you can never sneak enough veggies into a four year olds diet.
- Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in corn and thyme until fragrant, about 1-2 minutes.
- Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
- Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.* Stir in ham, salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
My two cents? By cooking the corn in the beginning, you get a lot of corn flavor coming through – I would hold off adding the corn until you add the ham in the final step. I would also cook the ham in the Dutch oven first, remove, and then saute the onions in the ham juices to amp up the yummy ham flavor. I usually do not remove bacon from recipes (just the opposite really), but here I feel it would take over the dish and stand by my decision.
A yummy, weeknight option that everyone can enjoy.
So now that you have the taste, here is what’s to come each month at Making it Up as They Grow. At least one recipe (not all soup), one momma day project (including day trips), one organizational tip or momma craft, and one family adventure from the O’Brien clan. See you next Monday.