Smoky ham, Ontario greenhouse bell peppers and a touch of corn for accent help build the flavours in this not so common Smokey Ham & Bell Pepper Chowder. Finish with a touch of cream for added richness. Lardons is a French term for bacon cut into thin strips.
- 2 slices Bacon, thick cut, cut into ¼” lardons
- 2 tbsp (30ml) Butter- unsalted
- 1 pc Smoked Ham Hock
- 1 Onion - peeled and diced
- 1 Ontario Greenhouse Red Bell Pepper - cleaned and diced
- 1 Ontario Greenhouse Green Bell Pepper - cleaned and diced
- 2 Red Potatoes - cleaned and diced
- 2 Bay Leaf
- 2 sprigs of Thyme
- 1 tsp (5 ml) Hungarian paprika, sweet
- ½ tsp (2.5 ml) Spanish paprika, smoked
- 4 tbsp (60 ml) All-Purpose Flour, unbleached
- 4 cups (1 liter) Chicken broth
- 1 Corn- fresh, roasted, peeled, kernels removed
- 1 cup (250 ml) Cream, 35%
- Kosher salt and pepper, to taste
- In a heavy-bottomed pot, add bacon and cook over medium heat until it begins to brown and render its fat -about 10 minutes.
- Add the butter and ham hock and stir frequently for 10 minutes.
- Stir in the onions and cook until softened - about 10 minutes.
- Stir in the Ontario greenhouse bell peppers, potatoes, bay leaves and thyme.
- Add the sweet and smoked paprika and stir to combine. Sprinkle in the flour, stirring constantly to prevent lumps from forming.
- Pour in a cup of chicken broth and stir well to combine it with the flour. Gradually add remaining broth. Cover the pot partially and simmer the chowder gently over low heat for 25 to 30 minutes, until the vegetables are tender.
- Remove the hock and clean meat from the bone. Add meat back to the chowder.
- Stir in the corn and cream and cook until heated through.
- Correct seasoning with kosher salt and pepper and serve in warm bowls.
This recipe was provided by our featured member, Ontario Greenhouse Vegetable Growers.