After completing an extended gig in Sarasota, Florida for Global Signal, I was so pleased to be back in my own Ahwatukee, Arizona home with my own appliances! Mother, Shaun and our little chihuahua Tito really lucked out when I found a fully furnished and equipped home in Sarasota with a lanai, a lovely backyard and a divine adjacency to the barrier islands, including Bird Key and Longboat Key. The experience was one I shall never forget but it took great creativity to cook a meal using the tiny antiquated gas stove that cottage offered. The recipe I share this month is one I adapted from a much earlier Cheesy Ham & Potato Casserole I created when we lived in Dallas, Texas. Many of my memories are tied to special dishes made to please my loved ones. Hope you find enjoyment with this recipe as well.
Bon appetit ~!
MELINDA’S CHEESY HAM CHOWDER
September 2006
INGREDIENTS:
Prepare ham:
* Meaty ham bone
* Water to easily submerge bone Reserved ham chunks to add to soup
Chowder Vegetables:
* 4 Irish potatoes – peeled and sliced in ½” thick slices
* 3 carrots – peeled and sliced in ½” slices
* 3 spines celery – de-stringed, sliced lengthwise and finely chopped
* 1 large Bermuda or Spanish onion, sliced and diced
* Pepper to taste
* Celery salt – scarce ¼ teaspoon for this quantity
Cheesy Bechamel Sauce:
* 1 cup butter
* 1 cup flour
* Pepper to taste
* 2 cups milk
* Shredded cheese, preferably Cheddar – Monterrey Jack blend – full 8 oz bag for this quantity chowder. Shred the cheese yourself as pre-packaged shredded cheese has additives you don't want in this dish.
To Finalize the chowder:
* 1 can corn, drained
* 2 Tbsp dried parsley (less for fresh)
INSTRUCTIONS:
1. Prepare ham stock:
Simmer ham bone in water until tender and stock looks hearty. Remove ham bone, cool until capable of being safely handled. Remove ham from bone and cut in ¾ “ chunks. Stock should be poured into tall, narrow pitcher and refrigerated until fat rises to top and congeals. Remove fat.
2. Prepare chowder vegetables:
When stock has been de-fatted, pour into bottom of large Dutch oven and add sliced and chopped vegetables. Cover, bring to boil, reduce heat and cook until vegetables are crisp tender.
3. Prepare classic béchamel sauce:
When chowder vegetables are cooked, prepare cheese sauce. Place butter in sauce pan and melt. When butter is completely melted, whisk in flour, season with pepper and dash celery salt. Permit to cook 1 minute while stirring to prevent scorching. This prepares the roux and rids the flour mixture of its “raw” taste.
Begin adding milk slowly, whisking while adding. Bring mixture back to boil, stirring constantly. Do not permit to scorch. When béchamel sauce has thickened, remove from heat, add cheese and whisk briskly. This creates a thickened cheese sauce.
4. Complete the chowder:
Add the cheese sauce to the hot stock and vegetables. Add the cubed ham, can of drained corn and parsley, then taste. Adjust seasoning if necessary. Stir until liquid is evenly velvety.
Serve hot with crisp salad, hot bread and fresh fruit for dessert. Serves 12 easily. To prepare for four reduce ingredient list as appropriate.
Click on the author's byline for bio and list of other works published by Pencil Stubs Online. This issue appears in the ezine at www.pencilstubs.com and also in the blog www.pencilstubs.net with the capability of adding comments at the latter.
