Ham and Corn Chowder

Ham and Corn Chowder

drizzle of olive oil

1 cup onion diced

1-1/2 - 2 lbs ham, chopped

4 cups chicken broth

2 cans creamed corn

2 cups whole corn, drained (or you can use 1 can drained)

3-4 cups Yukon gold potatoes, scrubbed and chopped (use more or less as you like)

4 cups milk (or half and half)

6 Tablespoons butter

8 Tablespoons flour

Fresh parsley

Salt/Pepper (to taste)

Drizzle olive oil into soup pot and cook onions until translucent.  I try not to brown mine but it's ok if it does. Add ham and stir to heat through.

Add broth, both corns, and potatoes.  Bring to boil and simmer until potatoes are done.  My Yukons take longer than russet potatoes and seem to differ each time.  You'll need to pull a piece out and test it.  

Add milk.  I use our goat's milk which is very creamy so you could use half and half or whole milk if you want a richer soup.  Otherwise 2% or less would be ok as well.  

While the milk in the soup is heating up make a roux in a small sauce pan.  This is done by melting the butter and whisking in the flour.  Let it cook for about a minute then whisk into the soup. This will thicken your soup.  If you use russets you could leave out some or all of the roux and just smash your potatoes with a potato masher. Yukon golds don't break down much so I needed the roux in mine. 

I added a sprinkle of fresh parsley on my soup the first time we make it and after that I added it to the whole soup. I didn't add salt to ours as the ham had enough.

Feel free to experiment with flavors as you like!

Three Bean Baked Beans

What BBQ wouldn't be complete without a side of baked beans?  This one takes a little bit more effort than the usual can of pork n beans that has been doctored but the flavor is worth it!

I always make extra and freeze it.  Thaw, heat and eat!

Three Bean Baked Beans                                                       Printable Recipe

2/3 cup EACH black, pinto, and great northern beans

8 cups water

5-6 bacon slices, chunked, cooked, and drained

1/3 cup diced onion

2 teaspoons dry mustard

3/4 cup ketchup

2 Tablespoons apple cider vinegar

3 Tablespoons honey

2 Tablespoons molasses

3/4 cup water

In large ovenproof stockpot add the beans and water.  Be sure to pick through your beans as sometimes there can be rocks.  Bring to boil and boil for 1-1/2 hours, maybe 15 minutes more. They should be soft but hold their shape.  They will not get much softer in the oven so be sure they are how you like them.  You will need to try all three types of beans. The water will look yucky since there are black beans in it but that is ok. 

Drain the beans to a colander. (That will help with their color.)

In same pot, saute onions in a small bit of olive oil until they are soft.

 Add mustard, ketchup, vinegar, honey, molasses, and water.  

 Add beans and bacon. Stir.

Bake at 350 degrees, covered for 45 minutes (I use foil.) Uncover and bake for 15 more minutes. If you find your beans are wet you can cook longer or start off with less water but you will need to check it.  3/4 cup works for us and as it sits the beans seem to soak up some.

 Enjoy as is or you can add hot dogs and the kids can enjoy beans and wienies!! No more baked beans in a can for us.

**Can be frozen and thawed out later, heat and eat!

Hoppin' "Jenny"

Originally called "Hoppin' John" this is a southern dish usually made with ham.  This is Iowa, we want beef so I swapped it for the ham and changed the name.

Hoppin' "Jenny"

1 pound ground beef

1/2 c green (or mix of red and green) pepper, diced

1/2 c onion, diced

1 can blackeye peas, undrained

Cooked brown rice

In large skillet cook peppers, onions, and beef until the vegetables are tender and the beef is thoroughly cooked.

 Stir in blackeye peas (you may or may not want all of the liquid.)

Serve over cooked brown rice.