Culinary Cannabis

Corn & Ham Chowder Story
Hello Everyone!
Thanks for stopping by today to talk about Corn and Ham Chowder. For me, this chowder is
a wish for the sweet corn of summer. This recipe uses frozen and canned creamed corn,
but it is out of this world using fresh from the cob corn for both the whole kernel and the
creamed. Making it in the cold winter months is a promise of the summer to come. Since
this is not a long simmering soup, it’s a perfect summer recipe also!
I usually make a pot of soup at least once a week during the winter months. And, truth be
told, almost as frequently in the summer – I just tend to make quick or chilled soups in the
summer. Nothing beats the ease of sautéing some vegetables, protein and starch adding
broth and letting the magic happen. Serve with a salad and some good crusty bread or
crackers – YUM!
This soup would be equally good using bacon instead of the ham called for in this recipe. I
usually buy a cottage ham and dice it myself. I can also get pre-diced ham in my local
mega-mart as well, but I like dicing it myself. Plus the pre-diced ham usually has more
additives such as salt and water. If you’re subbing in bacon, I might go with a whole pound,
as it will ‘shrink’ more than the ham. You may also want to remove some of the bacon
drippings before sautéing the vegetables. You only need about 3 Tablespoons of
butter/oil/drippings to start the vegetables.

Corn & Ham Chowder Story
Hello Everyone!
Thanks for stopping by today to talk about Corn and Ham Chowder. For me, this chowder is
a wish for the sweet corn of summer. This recipe uses frozen and canned creamed corn,
but it is out of this world using fresh from the cob corn for both the whole kernel and the
creamed. Making it in the cold winter months is a promise of the summer to come. Since
this is not a long simmering soup, it’s a perfect summer recipe also!
I usually make a pot of soup at least once a week during the winter months. And, truth be
told, almost as frequently in the summer – I just tend to make quick or chilled soups in the
summer. Nothing beats the ease of sautéing some vegetables, protein and starch adding
broth and letting the magic happen. Serve with a salad and some good crusty bread or
crackers – YUM!
This soup would be equally good using bacon instead of the ham that is called for.

Corn & Ham Chowder Recipe
¾ pound cooked ham, diced & divided
1 T butter
½ c diced carrots
½ cup diced celery
½ c diced onion
1 medium potato, small diced
½ t salt
½ t black pepper
2 t fresh thyme
1 garlic clove, pasted
15 ½ oz can cream style corn
10-12 oz package frozen corn
3 cups vegetable or chicken stock
¾ cup infused cream
For garnish: remaining ¼ pound ham, celery leaves, additional fresh thyme, fresh cracked
black pepper
In large soup pot, sauté ½ pound diced ham in butter until you get crispy edges, about 4
minutes.
Remove ham from pot with slotted spoon, leaving butter oil and drippings behind. Drain
ham on paper towel.
Add carrots, celery, onion and potato to pot with butter, oil and drippings, salt and black
pepper. Sauté until vegetables are just tender (still retaining some crisp-ness) about 5
minutes. Add thyme and garlic and stir until fragrant, about 1 minute.
Add stock, creamed corn and frozen corn. Simmer until vegetables are completely cooked
approximately 20 minutes. Lower heat so that soup is no longer boiling.
Add infused cream and stir to combine. If chowder is too thin for your liking, you can either
puree some of it (about a cup and a half) and add it back to the soup. Another option, and
one that creates fewer dishes is to stir in some instant potato flakes. (Don’t hate instant
potato flakes – this is a perfect use for them).
Serve immediately with garnishes if desired.

As always with Cannabis infused food use small serving till you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in Cannabis,

Mary Ann