Ham Chowder

This recipe is from my grandma, Lucy Cornaby. Lots of the wonderful flavor comes from scalding the milk.

1 c. small bits cooked ham
1 medium onion, diced
1 1/2 T. butter
1 c. cold water
1 c. uncooked cubed potatoes
2 T. flour
1/2 t. salt
1/8 t. pepper
2 c. scalded milk
1 medium can corn

Brown ham and onion in butter. Add the water and potatoes; cook until the potatoes are tender. Blend flour, salt, and pepper with 1/4 c. of the scalded milk and mix as well as possible to eliminate lumps; add the flour mixture, the rest of the scalded milk, and the corn to the potatoes. Simmer until slightly thickened.

To scald milk: Put the milk in a heavy saucepan and heat it over medium heat, stirring constantly, until the milk is nearly boiling. (180-185 degrees F if you have a candy thermometer.) Small bubbles or a little bit of froth should develop. To scald in the microwave, put the milk into the microwave and cook on High for about 5 minutes.

Adapting to Ultra-Gel: This will hold up better as left-overs and be easier to thicken if made with Ultra-Gel, though there may be flavor advantages to at least using part flour. If using only Ultra-Gel, add the milk, salt, and pepper directly to the potatoes. Whisk in about 1 1/2 T. of Ultra-Gel for the same thickness as the original recipe.

If you don't want to mess with a thickening, consider using a roux. Add one part flour to one part butter (not margarine) in a frying pan and cook over medium heat until the combination turns a nice amber color. Any remaining can be frozen in small amounts. About 2-3 T. roux could be substituted for at least most of the butter and all of the flour in this recipe; add to the potatoes with the scalded milk. The soup should thicken as the soup cooks. Add Ultra-Gel or more roux if the soup still isn't as thick as you'd like.