Cooking by Connie

January

January is a bit more of a relaxing month.  It is after the holidays and we can take a few breaths.  Here in Florida the weather is just a bit cooler, but the sun is shining bright.  Well, let’s hope so anyway.  The snowbirds have returned, the streets are filled with cars and the restaurants are crowded.

 

What is January known for?  It is ‘Be Kind to Food Servers Month’ for one thing.  Fitting isn’t it! It is also known as “Get Organized Month’ and January 20-26 is ‘Cleanout your ‘In Box’ Week. Let’s all try and do that.   It is also National Hot Tea Month.  There is nothing nicer than sitting in the afternoon with a hot cup of tea.  But my favorite is National Soup Month.  My second cookbook has just arrived and it is named “Soups and Stews...Comfort by the Spoonful”. If you are interested, just give me a call at 215-527-1217.  I have them here to buy.

I always get a ham for the holidays and I have the bone and lots of pieces of ham to use up.  This soup is a ‘stick to your ribs’ kind of soup.  You can also use the ham bone to make  a 15 Bean Soup.  Give this Cheesy Ham Chowder a try.

 

 

Cheesy Ham Chowder

10 strips of bacon, diced

1 large onion, diced
1 cup carrots, diced
3 Tablespoons flour
3 cups milk
1 ½ cups water (can use a teaspoon of ‘Better than Bouillon’ in Ham flavor in the water)
2 ½ cups potatoes, cubed
1 (15 ¼ oz) can whole kernel corn, drained
2 teaspoons chicken bouillon
Salt and pepper to taste
3 cups shredded cheddar cheese
2 cups ham, cubed

Cook bacon over medium heat until crispy.

Use a slotted spoon, remove bacon to a paper towel.

In drippings, saute onion and carrots until tender.

Stir in flour until smooth. Gradually add milk and water.

Bring to a boil and stir for 2-3 minutes.

Add potatoes, corn, bouillon, salt and pepper.

Reduce heat, simmer 25-30 minutes, potatoes to be tender.

You can add the ham and bacon and slowly simmer for the 25-30 minutes 

Add cheese and stir slowly until cheese is melted, ham is hot.

Serves 8