Rogue Dutch Oven Cookers

                  Corn and Potato Chowder

 

I have posted a couple side dishes to go with the many good main courses that I have posted over the years. I will try to post more in the future. Today I'm posting a great worming bowl of chowder. We still have a couple more Winter mouths of cold weather here in Utah. 

 

1 cup onion, chopped

1 cup celery, diced

2½ cups potatoes, peeled and diced

 1 ( 16 ounces can ) chicken broth *

1½ cups water

¼ cup ( ½ stick ) butter

6 Tablespoons flour

2 cups half & half

2 cups ham, diced

1 can ( 16 ounce ) whole kernel corn

½ teaspoon salt 

¼ teaspoon white pepper

In a 10" Dutch oven over 10 to 12 charcoals, combine water, onion, celery, potatoes, chicken broth. Bring to a boil and simmer for 15 minutes, or until vegetables are tender. In a deep, 12" Dutch oven over 10 or 12 charcoals, melt butter  then add  the flour, mix well. (remove from heat  just .before it browns.  Add half & half and stir  until smooth. Add vegetables with water and broth to the 12" Dutch oven. Add ham, corn, salt and pepper. Bring to a boil until broth thickens and ham is worm. About 5 or 6 minutes. Serve in worm bowels. Serve with a soda bread or a sourdough bread.

* I prefer " Better than Bullion "