I’m a soup kinda gal. Come fall and winter it’s one of those perfect dishes that warms you up and feels so seasonally right. When your house is as hectic as mine, the fact that it makes great leftover lunches and freezes like a dream makes it even more ideal.
This Ham and Potato Chowder is rich, creamy, savory and just salty enough to leave you wanting just a few bites more when your bowl is empty.
Ham & Potato Chowder
4 Tbsp butter
4 Tbsp flour
4 C unsalted chicken stock
2 C whole milk
3 stalks celery, chopped
1 small onion, finely chopped
4 large Yukon Gold potatoes, chunked
6 oz ham, cubed
1/2 C corn
1 1/2 Tbsp sherry
3/4 tsp Old Bay seasoning
1 1/2 tsp kosher salt
cracked black pepper
In a stock pot, melt butter over medium heat. Add onion and celery and cook until vegetables begin to soften, about 5 minutes. Season with salt and pepper. Whisk in flour, which will form a bit of a paste on the vegetables. Add 1 cup of chicken stock and continue whisking to thicken stock and smooth out flour paste. Season with Old Bay. Continue whisking in the remainder of the stock. Whisk in sherry and milk, then add in potatoes and ham. Reduce heat and let soup simmer for 45 minutes. Add in corn, pepper and additional salt to taste. Simmer for another 10-15 minutes.
Serve with crusty bread or biscuits.
Want more winter soup recipes? Look no further than HAP’s soup stash.
It’s the new year and by the capacity of the parking lot at the gym, health is on everyone’s mind. Wintertime can be a difficult time to eat healthy – less fruits and vegetables are in season and the cold weather aches for caloric casseroles. But you can still have your comfort food and your diet too. Last night I made these twice-baked southwestern sweet potatoes. They are warm and hearty, but are packed with nutrients. For fewer calories, swap spicy chicken or turkey sausage for chorizo.
This is an easy, delicious recipe and yields one pretty looking potato!
Twice-Baked Southwestern Sweet Potatoes
4 large sweet potatoes
1 TBSP extra virgin olive oil
3/4 lb chorizo or spicy chicken sausage, diced
1/2 C frozen corn
1/2 C black beans, drained and rinsed
1/4 C chopped fresh cilantro, chopped
1/2 tsp chili powder
1 tsp paprika
1/2 tsp cracked black pepper
1/2 C shredded Colby Jack cheese
Preheat oven to 400 degrees. Prick potatoes with a fork in multiple spots. Place on foil lined, rimmed baking sheet. Bake for 45 minutes to 1 hour, until soft in the middle.
In a large skillet, heat olive oil. Add chorizo and cook until warmed through. Reduce heat to medium and add black beans and corn. Cook through, about 4-5 minutes. Add cilantro, chili powder, paprika and black pepper. Mix and cook 1-2 minutes. Remove from heat.
Remove sweet potatoes from oven. With a sharp knife, slice the potatoes lengthwise from tip to tip. Using tongs (the potatoes are hot!), hold the sweet potato in place. Take a fork and mash the insides of the potato until completely mashed. Repeat for each potato. Spoon chorizo mixture into the top of the potatoes, working it into the sides a bit. Top each potato with a sprinkle of cheese.
Reduce oven heat to 350. Bake for 15 minutes. Remove and serve!
This Winter, the folks at Food Network are bringing you Comfort Food Fest with comfort food recipes from across the blogging world. Check out these other soul-warming potato recipes”
Jeanette’s Healthy Living: Grilled Smashed Baby Potatoes With Green Harissa Sauce
Devour: 5 Ways to Cook Potatoes
Napa Farmhouse 1885: Healthy Warm Potato Salad With Onion and Vinegar
Red or Green?: Spicy Baked Sweet Potatoes
And Love It Too: Sweet Potato Hasselback Potatoes
Virtually Homemade: Twice-Baked Potatoes With Cheddar and Caramelized Onions
Big Girls, Small Kitchen: Crispy Potatoes With Baked Eggs and Pesto Yogurt
Cooking With Elise: Vavos Stewed Potatoes
The Heritage Cook: Potato and Sweet Potato Gratin With Bourbon-Laced Cream Sauce
The Cultural Dish: Garlic and Rosemary Roasted Potatoes
Thursday Night Dinner: If You Need Me, I’ll Be With My Potato Soup
Feed Me Phoebe: Baked Sweet Potato Fries With Rosemary
Add a Pinch: Loaded Smashed Potatoes
From My Corner of Saratoga: Garlic and Herb Infused Cheesy Potatoes
FN Dish: Well-Loved Potato Sides
Happy Resolutions to all!
Filed under Cook, Healthy