TOP Tuesday! Ham and Corn Chowder

On the menu this week for Turn Over the Pantry Tueday is Corn Chowder that is easy to make and takes less than an hour.  Remember everything that goes into the meal came directly from the pantry.  By actually using things from your pantry you are rotating it at a better rate, and therefore reduce the chance of spoilage.  This is a hearty soup that is great for chilly winter days!

So for the chowder we need:

1 quart canned ham chunks, drained

1 quart diced potatoes, drained

1 can whole kernal corn, drained

1 can cream style corn

1 quart chicken stock

1 can evaporated milk

canned butter

flour

1 T each Dried onions, celery, chives and bell peppers (or red pepper flakes if you like heat)

Salt & Pepper

Pour the chicken stock into a saucepan, add the dried onions, celery, and peppers and bring to a boil.  Cover and gently boil for 15 minutes, or until the vegetables have rehydrated.  Using the flour and butter make a roux that will thicken a quart of stock.....about 2 T each butter and flour.  Add to the stock/vegetable mixture and bring to a low boil.  Add the whole kernal corn and the potatoes and return to a boil.  Gently add the ham so as not to break it into flakes, and add the creamed corn.  Simmer for 20 minutes, stirring occasionally.  Add the can of milk and simmer for another 10 minutes; salt and pepper to taste. 

Serve with crackers, tortillia chips, or bread.

By the way, I used a quart of potates that I had canned in 2009....the last jar from that year (it was back in the corner on a high shelf and has been hiding).  When properly canned and stored, your home canned foods are good for many years.