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Butter Bean & Ham Chowder

Chef.Foodie's picture
Ingredients
  Butter/Margarine 1 Tablespoon
  Thinly sliced green onions 1⁄2 Cup (8 tbs)
  Carrot 1 Medium, chopped
  All purpose flour 1 Tablespoon
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Dry marjoram 1⁄2 Teaspoon
  Thinly sliced cooked ham 2 Ounce
  Canned butter beans 15 Ounce, drained (1 Can)
  Corn kernels 1 Cup (16 tbs) (Fresh / Frozen)
  Pepper To Taste
Directions

Melt butter in a 2- to 3-quart pan over medium-high heat.
Add onions and carrot and cook, stirring occasionally, until onions are limp (about 3 minutes).
Add flour; stir until bubbly (about 1 minute).
Add broth, milk, and marjoram; stir well.
Bring to a boil; then reduce heat, cover, and simmer until carrot is tender to bite (about 5 minutes).
Meanwhile, cut ham into long, thin strips.
When carrot is tender, add ham, beans, and corn.
Cover and continue to simmer until soup is heated (about 5 more minutes).
Season to taste with pepper; ladle into 2 bowls.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Ham
Interest: 
Healthy

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