Recipes

[Carol1229]

HAM AND CORN CHOWDER
(Source: Quick Cooking January/February 2003)

2 celery ribs, finely chopped
1/4 c. chopped onion
1 jalapeno pepper, seeded and finely chopped*
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
3 c. milk (low fat or skim milk may be used with great results)
2 c. cubed fully-cooked ham
2 c. cubed cooked potatoes
1 1/2 c. fresh or frozen corn
1 (14 3/4 oz.) can cream-style corn
3/4 tsp. minced fresh thyme OR 1/4 tsp. dried thyme
1/8-1/4 tsp. cayenne pepper
1-2 c. shredded cheddar cheese, optional

In a Dutch oven, saute celery, onion and jalapeno pepper in butter until vegetables are tender. Stir in the flour until well blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in remaining ingredients; bring to a boil. Reduce heat, cover and simmer over low heat for 10 minutes or until heated through.

Turn off heat and add shredded cheese (if using); let sit a few minutes, then stir until cheese is melted. 8 servings.

*DON'T let the jalapeno pepper (or the addition of cayenne pepper) scare you-it doesn't make this chowder spicy-hot at all-it just adds a really nice flavor to it. You can omit them if you'd like, but honestly-I strongly suggest adding them both.