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Quick Corn Chowder

  1. ‣1 pound bag frozen corn

  2. ‣1 medium onion, diced

  3. ‣2 tablespoons butter

  4. ‣2 bay leaves

  5. ‣1 cup ham, cubed

  6. ‣1 large potato, peeled and cut in cubes

  7. ‣16 ounces chicken broth

  8. ‣1/4 cup half ‘n half milk

  9. ‣2 tablespoons vermouth

  10. ‣1 pinch kosher salt

  11. ‣1 pinch coarse ground pepper

  12. ‣1/4 teaspoon parsley

In a 3-quart soup pan, melt butter on medium heat. Add onions, bay leaves, parsley, ham, salt and pepper. Simmer for 2 minutes. Stir in corn. Simmer for an additional 2 minutes, then add potatoes. Pour in chicken broth and bring to a boil. Reduce heat to simmer. Add vermouth. Slowly add milk. Simmer for 2 more minutes. Serves 4.

Preparation