A's impromptu pot of vascular strain.
1. Put the cut up salt pork in the bottom of the stock pot and turn it on med-high. cook until it is turning brown and crispy.
2. put in the cut up onions and garlic and turn the heat down to med-low, cook until the onions start to turn glassy.
3. Put the ham bones in the pot and pour in enough water to cover the bones by about an inch. Add some savory and pepper.
4. Put a lid on the pot and turn it on med-high to high (so the pot simmers, not boils), let simmer for an hour to hour and a half..Toss in the potatoes and some more savory and pepper to taste - cook until large potato chunks are done, probably about 1/2 hr. Pull out ham bones.and clear any remaining meat off of them to put with the ham chunks
Here there be options - I used to do this one way and now do it another - both taste great
old way - turn off pot and let cool a bit - add cream until broth takes on the right color for chowder, add drained corn and cut up ham. Add mashed potato flakes to thicken to taste.
new way - melt butter in a sauce pan and whisk in wondra until smooth, add cream and turn up heat until it simmers and thickens, whisk mixture into soup and simmer for a few minutes to thicken soup. Add drained corn and ham chunks and stir to mix.
Voila! heart attack in a bowl
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 15 Servings | ||
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Calories: 54 | ||
Calories from Fat: 54 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.3mg | 5 % | |
Sodium 43.6mg | 2 % | |
Potassium 1.8mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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