- 4 cups water
- 1-1/2 cups cubed fully cooked ham
- 1/2 cup frozen corn
- 1/2 cup chopped celery
- 1/2 cup shredded carrot
- 1/4 cup chopped cabbage
- 1/4 cup chopped onion
- 2 tablespoons chicken bouillon granules
- 1/4 cup cornstarch
- 2 cups milk, divided
- In a large saucepan, combine the first eight ingredients; bring to a boil over medium heat. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Combine cornstarch with 1/2 cup milk until smooth; gradually add to soup, stirring constantly. Bring to a boil; boil and stir for 2 minutes. Add remaining milk; heat through, stirring frequently. Yield: 6-8 servings (2 quarts).
Originally published as Confetti Chowder in Country Pork 1996, p43
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Reviewed Oct. 22, 2009
"I added garlic, potatoes and thyme to give it more volume and more flavor."