DH and I made this for dinner tonight, and it was so tasty I had to share with you all. Usually I do the majority of the cooking in our house as Jim isn't much interested. But when he does cook, he usually goes all out and makes something very large and time consuming, and it usually involves cast iron, and a roux. Tonight was one of those nights when I just didn't know what to make for dinner, and didn't really want to cook. I had some turkey ham to use up, and found a version of this recipe online, hoping I could get DH to help me. Jim did most of the cooking tonight, while I got to enjoy playing sous chef by chopping things.
Turkey Ham & Corn Chowder2 shallots, diced (or onions if that’s what you have)
1 tablespoon vegetable oil
3 tablespoons flour
1/2 teaspoon black pepper
1 pinch of paprika
1 quart skim milk
2 cups frozen hash brown potatoes
1 ½ cups frozen corn
½ - ¾ pound Turkey Ham cut into 1/2 inch cubes
4 tablespoons fresh parsley, snipped
1 tablespoon sherry
Start by heating a 3-quart saucepan (or a cast iron dutch oven in my case) over medium-high heat. Sauté shallots in oil for 3 minutes or until translucent.
Blend in flour, pepper & paprika. Remove pan from heat; slowly add milk, stirring constantly.
Return pan to heat. Add potatoes; bring mixture to boil, stirring constantly. Add corn and turkey ham; return mixture to boil.
Reduce heat to low and simmer soup for 15 minutes or until potatoes are tender and mixture has thickened. Add the snipped fresh parsley and the sherry just before it’s finished cooking.
