Search
Priest Lake
Medford

Corn Chowder

Bowl of Corn Chowder

We enjoyed this thick, rich corn chowder at Sky High Wilderness Ranch just before taking off for a chilly sled dog adventure.

Ingredients:

  • 1 Small ham roast –bone in
  • 1 whole onion, diced
  • ½ small bag of frozen corn
  • 1 clove garlic diced
  • Mrs. Dash Seasoning (original)
  • Seasoning salt
  • Pepper
  • 4 Sticks celery, diced
  • 6 potatoes
  • 2 L whole milk
  • Cornstarch to thicken.

Instructions:

  1. Put small ham roast into a large pot and half cover with water. Bring to a boil and simmer for 1 ½ hours – adding more water if necessary.
  2. Remove ham and cool both broth and meat.
  3. Cook 6 potatoes in microwave —when done: cool, peel and cut into cubes. Set aside.
  4. Skim cold hard fat from top of broth in pot. Cut meat from bone and chop into pieces, put in broth.
  5. Add seasoning salt, Mrs. Dash, pepper, onion, garlic, corn, and celery to broth and boil until celery is tender.
  6. Add cooked potato cubes.
  7. Add ¾ of 2L (approximately 6 2/3 cups)carton of whole milk to broth and bring to a rolling boil.
  8. Mix 3 Tbsp of cornstarch in ½ cup milk and pour into boiling soup stirring constantly until chowder thickens.

HINT: Season to taste, the chowder gets a lot of its salt from the ham so don’t over salt. You may need more cornstarch depending on amount of broth.

Recipe courtesy of Sky High Wilderness Ranch, Whitehorse, Yukon. Read the account of our dog sledding adventure.



Bobbie Hasselbring, RFT Editor

RFT co-founder Bobbie Hasselbring has been a travel junkie her entire life. An award-winning writer and editor for more than 25 years and author of the regional food-travel bestsellers, The Chocolate Lover’s Guide to the Pacific Northwest and The Chocolate Lover’s Guide Cookbook, Bobbie is editor-in-chief at realfoodtraveler.com.