Butter Bean & Ham Chowder
|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)|
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.