I was lucky enough to have been invited to my co-host, Ken Hayes' mother's home for Easter dinner this year.  The ham was delicious, the cheesy potatoes couldn't be cheesier (than Ken) and the homemade rolls were fresh and hot out of the oven.  Ken got to take the leftover ham home, but if you were left with lots of ham and don't know what to do with it, make Taste of Home's Ham and Corn Chowder.  It's easy, yummy and will help combat that Spring chill in the air.

 

INGREDIENTS

  • 8 bacon strips, cut into 1-inch pieces
  • 1 medium onion, finely chopped
  • 1 cup sliced celery
  • 1/2 cup diced green pepper
  • 3 cups cubed peeled potatoes (about 3 medium)
  • 3 cups chicken broth
  • 4 cups whole milk, divided
  • 4 cups fresh or frozen whole kernel corn, divided
  • 2 cups cubed fully cooked ham
  • 2 tablespoons butter
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon hot pepper sauce, optional

DIRECTIONS

  • In a large saucepan, cook bacon until crisp. Remove bacon to paper towel to drain, reserving 1/4 cup drippings in pan. Saute the onion, celery and green pepper in drippings for 5 minutes. Add potatoes and broth. Reduce heat; cover and simmer for 10 minutes.
  •  Place 1/2 cup milk and 2 cups corn in a blender; cover and process until pureed. Pour into saucepan. Add ham and remaining corn; simmer for 10 minutes or until vegetables are tender. Stir in the butter, parsley, salt, pepper, pepper sauce if desired and remaining milk; heat through. Garnish with bacon. Yield: 10-12 servings (3 quarts).