- 1 ham bone with visible meat
- 1 medium onion, diced
- 4 cups water
- ½ teaspoon celery seeds
- ½ teaspoon white pepper
- ½ teaspoon black pepper
- 5 medium red potatoes cut into 1 inch cubes
- ½ cup butter
- ½ cup flour
- 2 cups half and half or milk
- 1 can corn
- 1 tablespoon minced garlic
- 1 teaspoon Amoretti Ham Hock Type Extract (to purchase, please contact us)
Place first 6 ingredients in a Dutch Oven, bring to a boil over medium heat, and simmer for 30 minutes or until meat easily comes off the bone with a fork. Shred ham from the bone, discard any fat, return meat to the pot. Add diced potatoes, bring to a boil, reduce heat and simmer until potatoes are tender.
While potatoes are cooking, in a medium saucepan, melt butter over medium heat being careful not to brown. Add flour, stirring constantly until incorporated well. Bring heat to medium/high and gradually stir in the half n half until creamy, thick and bubbly, stirring constantly, being careful not to scorch. Once it thickly coats the spoon, remove from heat.
When the potatoes are tender, stir the sauce mixture, corn, garlic, and extract into the potato pot over medium heat, stirring constantly. Let simmer until soup reaches the desired consistency. You can add milk to adjust.
Note: For vegetarian chowder, omit the ham and add an extra ¾ teaspoon Ham Hock Extract.