You may also like
Categories:
bacon onion flour chicken stock russet potatoes ham fresh kale fresh corn salt ground white pepper Worcestershire sauce
Viewed: 53 - Published at: 6 years agoIngredients
- 5 tbsp reserved bacon fat
- 1 cup minced onion
- 4 tbsp all-purpose flour
- 5 cup chicken stock
- 1 lb russet potatoes, cleaned and large dice
- 2 1/2 cup cooked ham, large cube cuts
- 3 cup fresh kale, rough chop
- 1 cup fresh corn cut off the cob
- 1 tsp salt
- 1/2 tsp ground white pepper
- 1 tsp worcestershire sauce
Method
- I suggest to have all your items prepped and ready as this dish gets ready very quickly.
- In a large dutch oven over medium heat, melt bacon fat.
- Sweat onions in fat, this just cooks them until they turn translucent.
- Add in salt and worcestershire sauce.
- Sprinkle flour over onions and stir and cook for 2 minutes.
- Add stock and whisk until smooth and it comes to a low boil.
- If mixture is too thick add a small amount of extra stock.
- Add in all the other ingredients.
- Stir well, lower heat to medium low.
- Cover and cook 25 minutes.
- Serve with a side salad or hot fresh bread.
- Enjoy.
- Recipe by taylor68too.
