Asparagus Feta Quiche

I have random cravings all the time. No reason why, I just do. This past week, it’s been Quiche. I’m not an egg person by nature. I don’t like scrambled eggs, I don’t like omelettes. Poached eggs-yes! Love me some eggs benny! Quiche, however, it’s just a yummy vessel for fresh ingredients all baked in a delicious crust. I’m not an egg person. I’m a crust person!!! Pie crust or bust!

I didn’t bother to make by own pie crust this time around, although I could have. I had pre made pie dough in the fridge and honestly that stuff is just as good in my opinion.

In under an hour I made this Quiche, baked it, cooled it and ate it.

It’s that simple…. here’s how I made it

Asparagus Feta Quiche|

  • Pre made pie dough
  • 6 large eggs
  • 1/4 cup crumbled herb Feta cheese
  • Fresh asparagus
  • Salt and pepper
  • 1/4 cup milk
  • Parmesan cheese (optional)

Preheat your oven to 375

Roll out your pie crust and press lightly into your pie dish. Do not grease your pie dish. There’s enough butter in the crust itself and it will not stick.

Typically when I pre bake a pie crust I poke holes in the crust to prevent it from rising.


The eggs will run into the holes making your crust mush and the filling…. well. Your Quiche will look confused.

Instead, use baking beans to help the crust keep its shape.

Bake for 10 minutes before removing it from the oven to add your filling.

In a medium size bowl whisk the eggs, milk, salt and pepper together.

When the crust is partially baked, add the whisked eggs and milk. Sprinkle the Feta around evenly. Top with asparagus in any pattern you’d like, I chose to place the spears around in a wheel pattern so every slice would have nice big pieces of asparagus. And it looks pretty.

Top the Quiche with a handful of freshly grated parmesan cheese and bake for 30 more minutes.

Once the Quiche is out of the oven, let it rest for about 20 minutes before slicing.

Then slice it up and enjoy!!! Mmm mmm mmm!

I think I liked it… 😉

Cheesy Easy Couscous Balls

Easiest side dish EVER!!!

What’s better than a little fried yummy bite that takes no time to make? Well… probably lots of things…But! these cheesy Couscous balls are REALLY yummy and very family friendly.

Making use of instant Couscous, that only takes 5 minutes to cook, and 15 minutes to cool before assembling them into ball shaped fritters- these are so easy even the kids can make them. Just help them with the frying!

Cheesy Easy Couscous Balls

  • 1 box of quick cooking Couscous (I prefer olive oil and garlic flavored Couscous)
  • 3/4 cup shredded Italian blend cheese
  • 2 eggs, whisked
  • 1.5 c panko bread crumbs
  • Salt and pepper
  • 1-1.5 c vegetable oil

Cook the Couscous according to the package directions. Cool. For at least 15 min or until you can handle it easily without burning your hands.

Add in the cheese. Stir to combine. The cheese will melt slightly and act as a binder for the Couscous.

Just like meatballs, roll the mixture into little balls and set aside.

In one dish whisk your eggs. In a separate dish add your panko bread crumbs and a pinch or two of salt and pepper.

Add oil to a frying pan or cast iron skillet and heat on high while you assemble the cheesy Couscous Balls.

Roll them one at a time in the egg and then in the bread crumbs, being careful to coat them completely.

Shallow fry them in the vegetable oil. They cook quickly- about 1-2 minutes per side. Then place them on a paper towel. This will help take away any extra oil. Season them with a pinch of salt while hot.

Yum! It didn’t take long for these to go!

Light but cheesy and crispy! A perfect side dish with a soup or salad!

Impress the fam- Pork Wellington

This dish came about partially by accident. Partially because I had been eyeing Beef Wellington on Pinterest since I was planning my holiday menus months ago. Mostly however, because my 10 year old saw puff pastry in our fridge and said “aw mom I don’t feel like eating chicken pot pie!!”

She was right. That is why puff pastry was in the fridge. Chicken pot pie was my original plan for dinner that night. She is not a fan of peas and even though, because of this, I omit the peas in my pot pie recipes she still gripes once in a while about the thought of them maybe, possibly, perhaps being in her dinner. She’s also one of those kids who doesn’t like her food touching. The meat has to be separate from her greens. The starch can’t be touching anything on the plate. She is a good eater but she has her quirks too.

Any how, no pot pie- no pot pie. What to make?

I had a pork tenderloin that I needed to use soon. I had mushrooms. The puff pastry. Pork Wellington! “Let’s wing it” I thought–and the outcome was absolutely scrumptious. My husband James even said “Sarah this tastes amazing!”

And that’s really all I needed to hear. I will be making this again. And again. And well probably forever cause it’s a winner!

Here’s how to make it!

Pork Wellington

  • 2-3lb pork tenderloin- plain or pre seasoned depending on your preference.
  • 1 sheet of frozen puff pastry, thawed
  • 1 c of Bella mushrooms, sliced
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 2-3 sprigs of thyme
  • 4-5 slices of good provolone cheese
  • 1/2 cup shredded Parmesan cheese
  • Salt and pepper
  • 2 tbsp olive oil
  • 1 tbsp of butter
  • 1 egg
  • Parsley to garnish (optional)

Preheat oven to 375

If your tenderloin is pre seasoned or marinated skip over salting it. Other wise season the pork generously with salt and pepper.

Heat a cast iron skillet on high. Add your olive oil and butter to the skillet and sear the tenderloin on ALL sides.

Once seared, set it aside to rest.

Sauté your shallot and mushrooms until browned and cooked completely, add more olive oil if needed. Season with salt and pepper. Next, add in your garlic and thyme. Cook for 1-2 minutes longer.

On a parchment lined baking sheet, lay out the puff pastry. Spoon the mushroom mixture in the middle of the pastry, leaving room at the edges. Top with parmesan and then provolone.

Then place the seared tenderloin on top of that and carefully wrap the puff pastry around it. Pinching the seams.

Turn the Wellington seam side down. Cut 3-4 slits in the top of the pastry to allow steam to escape.

Whisk your egg and brush over the top of the pastry. Garnish with chopped parsley and more Parmesan if desired and bake 30-35 minutes. Check at 25 min to be sure pastry isn’t getting too brown.

Let the Pork Wellington rest covered with foil for 5-10 minutes before slicing and serving.

Meaty, cheesy, savory, doughy goodness!!!

I am pretty sure this recipe comes with a satisfaction guarantee!

Do yourself a favor and try it. You will thank yourself for it!

Why hello there, Herby Farmhouse Meatloaf 

I feel like it wouldn’t be right to start this entry without stating that it’s true, I haven’t blogged pretty much all year. 

I have absolutely NO excuse other than life got busy, I got a tad bit self conscious (just being honest… posting my recipes and a glimpse into my personal life may or may not have freaked me out a little.)

Not that I have this huge following,  but because I know “you” – you who are out there reading and know me, may or may not be slightly judging me. But hey, it’s 2018 and I vow to not care so deeply any more. I will post my pretty foodie pictures and be un phased by possible said judgments. I am a foodie. I have the Food Network on my kitchen television CONSTANTLY (yes, I said kitchen television– my husband wouldn’t have it any other way, and now… I thank him) 

I am helplessly devoted to Pinterest and various Food Blogs. Also a girl who prefers tangible things and collect (for those of you that know me-vinyl) and an obscene amount of cookbooks for someone in the year 2018. 

So when I think to myself, “self- why haven’t I followed thru with cooking and writing??” The answer is, self– “you’re a chicken! Have a hobby!”

And here I go-

Herby Farmhouse Meatloaf|

This Meatloaf could feed a family of 10. No lie. We are only a family of four and while we love to eat, I typically make this when I know we have a busy week ahead-traveling from practice to practice, class to class. 

This Meatloaf does double duty- a hot meal made complete by homemade scalloped potatoes and broccoli… to leftovers. Quite possibly two or more meals of delicious Meatloaf sandwiches that pack a punch of flavor when we are on the go. 

Meatloaf has a bad reputation. And I agree many meatloaves are well… nasty. 

But, I’m a French Canadian chick and have lived in New Hampshire my entire life. My mom made really great Meatloaf. Yummy, bready, ketchup topped Meatloaf. And now that I’m a mom, my recipe mimicks many of those same flavors. You just can’t have Meatloaf that wasn’t baked with a ketchup topping. You just can’t. 

Here’s how to make delicious Meatloaf that will provide more than one night of yummy dinners! 

Perfect for a crowd too! 

  • 1lb grass fed ground beef
  • 1lb of organic ground pork
  • 1lb of organic ground turkey 
  • 1 stalk of celery
  • 1 red bell pepper
  • 1 red onion
  • 1 clove of garlic
  • 1 sprig of tarragon and Thyme, a tbsp of fresh parsley and a few leaves of fresh basil
  • 4 tbsp butter
  • 2 cups of Panko bread crumbs
  • 1 egg
  • 1/4 c Shredded Parmesan cheese
  • Plenty of salt and pepper
  • 1 c ketchup 
  • Parchment paper

Peheat oven to 350

Dice all veggies and herbs. Cook onion and celery in melted butter over medium/high heat for 3-5 minutes, season with salt and pepper. Add in red bell pepper and garlic and cook another 3 min. Take off heat to cool slightly.

In a large mixing bowl add ground pork, beef and turkey. Season lightly with salt and pepper. 

Add cooked veggies, herbs and panko bread crumbs and lightly begin to mix. 

After lightly mixed, add Parmesan and 1 egg. Mix lightly to be sure Meatloaf is combined but not over worked or it will taste tough in texture after baking. 

After well combined, turn mixture onto a parchment paper lined sheet pan. Free form into a long bread sized loaf.

Drizzle with plenty of ketchup (this is a must!) and garnish with left over herbs used in the meat mixture. The herbs will permeate the meat, smelling and tasting so delicious! I always try and keep fresh herbs growing in the kitchen over the winter months. 

Bake at 350 for 1 hour and 20 min. 

Let rest for 7 min and slice. 

Keep leftovers without slicing. Wrap leftover roast in parchement and then tin foil for best restults. 


Comforting Homemade Miso Soup

So this is a rather unconventional post for St. Patrick’s Day, huh?

Fret not… My corned beef and cabbage are in the slow cooker and my deviled green eggs are chillin in the fridge.  

   So Happy Saint Patrick’s Day to you! Have a beer or 5!! 
Back to the miso.

It’s taken me years to get this soup close to tasting like the real deal. 

There’s just nothing more comforting than the miso soup servered at a Japanese restaurant! It’s seriously one of my most favorite flavors in the whole world.

Here on the stead we usually eat meals made from what we grow, but it’s such a treat every once and a while to splurge, and treat ourselves to a meal off the beaten path.

Shiro Miso (white) comes from soybean paste. You can find it in the paste form along with sweeter versions that incorporate extract from the sweet potato along with the soybean paste.

Most grocery stores and co-op markets these days do sell “instant soybean miso”

They come in 1.05 oz packets and in addition to the miso, contain mackerel flakes and anchovy. If you decide to use the paste instead of the instant miso remember to buy fish oil as well or the soup will taste like its missing something. 

I highly reccomend buying the instant shiro miso. 

Miso is considered a probiotic food and will help to aid in digestive disorders with its many benificial bacterias that grow during the fermentation process. These are good bacterias. Don’t let that word scare you. 

Tofu, another great aid in digestion, is another common ingredient in Miso Soup. Tofu is not only glueten free but so so good for you as well.

Basically what I’m saying is. Take the time to look for new ingredients in your market. Not only is this soup amazingly comforting and delicious, it’s also good for you!

No brainer!

  Miso Soup|
10 minutes, serves 6

  • 6 packets (60 grams) instant Shio Miso
  • 6 cups of water
  • 2 tbsp butter
  • 1 cup shiitake mushrooms
  • 1/4 c extra firm tofu, cut into tiny pieces
  • 1 scallion green onion, sliced thin
  • 1 sheet of nori, cut into 1/2″ pieces (optional)
  • 1/2 salt (optional) 

Heat a soup pot over medium high heat. Melt the butter and add the mushrooms and a pinch of salt.

Cook the mushrooms for about 3 minutes. Add the water and bring to a boil. 

When the water has come to a boil add your miso. Whisk until dissolved. Add in the tofu, scallion and nori. 

Simmer together for another 3-4 minutes. Taste for salt and enjoy!!

Just like being at your favorite Japanese steakhouse!  


Buffalo Chicken Meatloaf with Mozzerella, Ranch Dipping Sauce

Well! my girls are back to laying in full force! 

This photo is just this weeks supply so far!!! 

I get so excited when winter slows down and I notice an egg or two pop up (or should I say, out) each morning. The lull always seems to take too long. 

Hens–especially fully matured hens don’t like to lay eggs during the cold winter months!

It was 72 and sunny yesterday! Crazy warm for a March afternoon in New Hampshire. 

My chickens were so happy about the temps and sang the day away. I like to call it the “the egg making song”.  

 Low and behold, I awoke this morning to a whole coop full of fresh eggs!

I was grateful and of course spoiled them with a delightful lunch of blueberries, lettuce and sweet potato.  

 Being a chicken mother is very important work you know? (I’m such a dork)

Anyway… With all the eggs in our basket, I’ve been trying to incorporate them in as many dishes and treats as I can. 

As much as I like breakfast for dinner, breads and cookies… I got a little sick of the same ol’ routine this week. 

I saw a recipe for meatloaf a few days prior and thought… Meatloaf!! That needs eggs! I’ll make meatloaf. 

Then I thought….more ketchup? Ugh!

More beef and bread? Ugh!

And so I went with something that applies to my fussy palette… Buffalo Chicken!!! 

Mmm one of my favorites!

This meatloaf absolutely has that yummy buffalo sauce flavor but isn’t too spicy. My kids will eat it and love it! I’m sure yours will too. That is… If you have kids?

Anyway! Here we go:

Buffalo Chicken Meatloaf with Mozzerella, Ranch Dipping Sauce|

1 hour + 30 minutes, serves 4-6

  • 1-1.5 lbs of ground chicken
  • 2 eggs
  • 3/4 c Panko bread crumbs 
  • 3/4 c herbed stuffing mix (I use PF)
  • 3/4 c white cheddar cheese
  • 1 packet of ranch dressing mix, divided–3tbsp and 1tbsp
  • 2tsp Olive oil
  • 2 celery stalks, chopped fine
  • 1/2 a sweet onion, chopped fine
  • 1 large clove of garlic, minced or grated
  • 4 tbsp buffalo hot sauce, divided–3tbsp and 1tbsp
  • 3 tbsp ketchup 
  • 2/3 c sour cream
  • 2 tbsp freshly grated mozzerella (or bagged if that’s what you have)
  • Salt and pepper

First, let me say that my kids don’t love the idea of blue cheese. The traditional buffalo dipping sauce doesn’t always bode well here.

Hence, the mozzerella ranch. I only add the cheese for texture similar to a blue cheese dressing, however it really just tastes like ranch with an extra kick! 

Mix 3tbsp of the ranch seasoning, with the sour cream and mozzerella. Chill and use when ready.  

 Next- cook your celery and onions over medium heat, in a good glug of olive oil. 

Season with salt and pepper.

Grate in your garlic once the onions are starting to become translucent.  

 Once the garlic is in, only cook for about 30 more seconds. 

In a large bowl… Add your ground chicken, bread crumbs and stuffing, 1tbsp of ranch seasoning, 2 eggs, the cooked veggies, 3tbsp of hot sauce, cheese, salt and pepper. 

 Mix completely and shape into a free form loaf. 

Turn the loaf onto a sheet tray lined with parchment paper and sprayed with non stick cooking spray.  

Next, mix your ketchup and the 1 remaining tbsp of hot sauce.

Spread it all over the top of your meatloaf.

Bake in a 350 degree oven for 50 minutes and allow to cool for 5 more minutes when done, before cutting. 

  This meatloaf is so flavorful and has a kick that will satisfy grown up tastebuds and kids alike! 
Here on the homestead, we raise broiler chickens and laying hens. We grow our veggies and bake breads…. This is a perfect example of the many many yard to table meals I prepare for my family! 

Minus the hot sauce!! (I don’t know Franks secret)

Please give this a try! I just know your family will love it!! 


Decadent Lobster Mac and Cheese with Truffle Oil Panko Breading

Every once and while you just need to treat yourself to something so comforting and so decadent that you feel as though you just won the food lottery. 

My family absolutely couldn’t get over how delicious this was! It is a bit time consuming only because my recipe calls for 5 different cheeses… That’s right, 5 cheese lobster mac and cheese! 

It’s so rich and creamy and soooooo worth the effort! 

The best part– this is a one pot dish!!! Well, two, but I consider boiling store bought pasta to be a freebie! 

It might not be our typical meal here on the homestead but it’s nice to spoil yourself every so often with a dinner like this one!

Here’s how I make it:

Lobster Mac and Cheese with Truffle Oil Panko Breading|

1 hour, serves 6-8

  • 1-1.5 lbs of lobster meat, cooked and separated into bite size pieces
  • 2 cloves of garlic, minced 
  • 3/4 c fresh grated mozzarella 
  • 3/4 c fresh grated Gruyere 
  • 3/4 c fresh grated white cheddar
  • 1/2 c fresh grated parmesan 
  • 4 oz Brie, rind removed and chopped into small pieces
  • 9 tbsp butter
  • 1/2 – 3/4 c all purpose flour
  • 3 c milk
  • Salt and pepper
  • A pinch of ground nutmeg 
  • 3/4 c Panko bread crumbs 
  • 1 tsbp truffle oil
  • 10 oz. cavatappi pasta 

Bring a stock pot of salted water to a rolling boil.

Work to grate your cheeses, mince the garlic and chop the lobster meat. 

Add your cavatappi pasta to the boiling water and cook according to the package directions. Drain when cooked to your liking and set aside.  


In a separate heavy bottom, 3 quart Dutch oven… I like to use my enameled cast iron. (Just choose a dish that can go from stove top to oven.) Melt three tbsp of butter over medium heat. 

Add in your cooked lobster meat and garlic. Season with a pinch of salt and pepper and cook for 1-2 minutes.

Then remove the lobster and garlic from the pan and set aside. 

In the same dish, melt 2 more tbsp of butter. Add in your truffle oil and give it a quick toss. 

Add your breadcrumbs and toss to coat before scrapping them up and setting aside. 

Next, add 4 more tbsp of butter. Melt completely and whisk in your flour. Whisk continually for a minute or two until the flour is cooked and a thick paste forms.

Add your milk, one cup at a time, and continue to whisk to make a bechamel sauce. Add salt, pepper and nutmeg to flavor the sauce. 

Once the sauce thickens, it’s time to add your cheeses! 

The sauce will be oooeey, gooey and amazing!

Stir in your cooked pasta and lobster mixture… 

Top with an even layer of your truffle oil bread topping and voila!! 

Cover, and keep warm in a 200 degree oven until ready to serve or, serve immediately. 

It is sinfully delicious!!!  


Kale Pesto Garlic Knots with Hymilayan Mineral Salt

Well… My kitchen smells incredible!

There’s nothing better than homemade dough baking in the oven with cheese and garlic. The smell–something straight from heaven. 

This past summer I decided to grow an abundance of kale. Our daughters were really digging the kale chip craze and I love to wilt it down in a Marsala mushroom sauce or add it to a simple salad. 

It’s funny, my first job at 16, was working at a seafood restaurant. It was my job to set up the market every morning- lay out the salmon and cod filets, shuck the oysters, check the mussels to be sure they weren’t open and well…dead. 

I’d slice the lemons and position everything in the large glass display case, with care. Kale was always the last thing to display… that last pop of color against the bed of ice and less than stellar smelling fish.

As I got older and realized kale was a thing…. Boom! Mind blown. It’s not just for show in smelly fish counters?!?

Nope! Kale is so fantastic and I feel fortunate that our 8 and 9 year olds absolutely love it! It is packed with nutrition! 

I digress.

Anyway… I grew a ton of kale! The great thing about kale is that it freezes well. 

With that in mind I made kale pesto this past August, vacuum sealed small portions and what do you know?!! It’s February and I’m still enjoying my harvest via kale pesto! 

 To thaw, I just set it in a pan of warm water for 10 minutes or so. 

It’s really easy to make too! This is one of those bogo posts. A twofer, if you will…

Kale Pesto|

In a food processor combine:

  • 3-4 c fresh kale
  • 3 cloves of garlic
  • 1/2 c toasted walnuts
  • 1 c parmesan cheese
  • 3/4 c good extra virgin olive oil, plus more to reach desired consistency 
  • 1 tsp of salt, plus more to taste
  • 1 pinch of black pepper 
  • a squeeze of fresh lemon juice 



Mix it all up!   Freeze or use within the first few days.

Kale pesto has such an earthy, robust flavor! You’re going to love it!!

Twofer time!!!!

Kale Pesto Garlic Knots with Hymilayan Mineral Salt|

1 hour, makes about 8-10 knots 

  • 1 pizza dough, homemade  or store bought. Cut into 1″ to 2″ strips
  • 1/2 c kale pesto
  • 3 tbsp butter, melted 
  • 2 clove of garlic, minced
  • 1/2 cup Parmesan, divided 
  • 1/2 tsp Hymilayan Pink Mineral Salt 

Preheat your oven to 350 and cut your dough into strips. 

 Spread a tsp or two of pesto on each strip.  

 Tie them into simple knots. Almost like a pretzel. Then place them in a well greased pie dish or cast iron skillet. 

 Stir your minced garlic with the melted butter. Brush evenly over the top of your garlic knots. 

Sprinkle with half of your parmesan cheese and bake for 30 minutes.

When they’re done,  sprinkle with the remaining parmesan and your fabulously nutricious Hymilayan sea salt. The salt adds such a special kick ontop of the warm bread.

Cool slightly before serving and enjoy! 


Lemon Chicken Soup with Pearled Israeli Couscous 

This recipe is a must try!! It’s flavor is so bright and comforting, it just screams ‘spring is coming’! It really hit the spot on the homestead after a long day of hard work! 

It’s just about time to start the maple sugaring process! It’s below freezing at night and warm enough to open the windows during the day, which means the sap is running!!!  

 Before we can tap our gorgeous maples we must clean and sanitize all the buckets and spiles, lids and ladles. This can be time consuming but necessary before tapping any trees. 

I worked diligently to get this done. It’s so important to tap your trees at just the right time. Not too early as you run the risk of hurting your trees and not too late as you’ll miss out on that gorgeous light amber syrup you’ll get from properly timed sap. 

When I was all finished with this project, I couldn’t help but feel that spring is finally getting closer. I opened up more of my fist floor windows and got to cleaning. 

You know… That deep clean that leaves you feeling 10 lbs lighter after getting rid of winters dirt and dust.

A light and bright meal was just the thing we needed after that beautiful glimpse into a new season quietly knocking at our door. 

When I think of spring, I think of lemon. I just love the favor of lemon and the shinny punch it can add to a dish.

I often find its easiest to throw a chicken breast or two into the crock pot during the day. I let it cook on high for four hours with just a pinch of salt, pepper, paprika and seasoned salt.  

Add in 1/4 cup of water or chicken broth for added moisture and let it cook away.

When your ready to make this soup or any meal with chicken really, it’ll be there waiting, moist, perfectly cooked and ready to shred. 

Lemon Chicken Soup with Pearled Israeli Couscous|

30 minutes, serves 6-8

  • 2-3 c cooked and shredded chicken (slow cooked or rotisserie)
  • 1 box of pearled Israeli Couscous, cooked 
  • 2 tbsp olive oil
  • 1 sweet onion, chopped
  • 3-4 cloves of garlic, minced
  • 1 lemon, zested and juiced
  • 4 c chicken broth
  • 1/4 c parmesan cheese
  • Salt and pepper to taste
  • 2 tsbp chopped parsley

Cook the couscous per package instructions and set aside. 

Over medium high heat, sauté your onion in the olive oil for 3-4 minutes or until slightly translucent. Add in the garlic and lemon zest and whisk it around for another minute.

Next, add the chicken broth and give it a good stir.

Add your chicken and lemon juice to the pot.

Fluff up your couscous to prevent them from sticking to one another and then add it all in. 

Stir in your parmesan cheese, and give it a taste to see if you’d like any salt and pepper. 

Serve it with a garnish of parsley and maybe a bit more lemon.

If your anything like me, you’ll want another fresh squeeze! 

It’s so so good!!! 


Rich and Creamy Ham and Corn Chowder



This chowder was the perfect fix this week! I’ve been fighting a nasty cold and of course when one person in the house is sick…everyone gets sick.

A warm, rich and comforting meal is exactly what we needed last night. 

Being that my girls stayed home from school, I had the whole day to tend to them, and scheme up some sort of warm reward for all of us sickies before heading to bed. 

I went to the freezer and pulled out a smoked ham. 

When we first picked up our meat from the smoker late fall we were excited to cook up a big ham dinner. 

To our surprise, the ham seemed overly salty and while we were grateful for our home grown ham we were slightly disappointed with the over powering salty flavor. 
We only opted to smoke the bacon (which is AMAZING) and a few picnic hams.

After one disappointing attempt I decided to rinse and then boil the ham this time around.

Once the ham was fully cooked, I sliced it up, using half for this recipe and saving the other half for ham salad to keep for lunches throughout the week. 

This chowder can easily be done with a simple ham steak, cubed, as well. 

I was so pleasantly surprised how rinsing and boiling the smoked ham  took away the overpowering salty bite… Leaving our farm fresh, yard to table ham tasting succulent and perfect in this creamy corn chowder!

Rich and Creamy Ham and Corn Chowder|

40 minutes, serves 6

  • 2 c cooked ham, cubed
  • 1/4 lb bacon, or pork belly, diced
  • 1 sweet onion, diced
  • 2 c red potato, diced
  • 1 c carrots, chopped
  • 1 clove of garlic chopped
  • 1/2 all purpose flour
  • 3 c milk
  • 1 chicken bouillon cube 
  • 2 c water
  • 1 c grated cheddar cheese 
  • 1/4 c grated Parmesan 
  • 1 can of whole kernel corn, or two ear cooked with corn cut from the cob
  • A pinch of salt and white pepper

This chowder is the perfect prep ahead meal! It was so nice and sunny yesterday… The windows were open, it was a balmy 38 outside after all, and I figured… Crank up the woods stoves, open up the hatches and get those germs out!  


Dice up all your potatoes, onions carrots and garlic. 

In a heavy ceramic dutch oven, or whatever soup pot you prefer, fry up your bacon or pork belly over medium high heat. 

Once all that glorius fat has been rendered, spoon the the bacon bits out and save for another time…

Add your onions and carrots to the bacon grease and cook for 3-4 minutes, stirring frequently. Season with a pinch of salt and pepper. 

Once translucent, add in the garlic. Cook for another minute or two.

Next add the flour. Toss to coat and cook the raw flour, stirring constantly for 1 to 2 minutes. 

Next add the milk, water and bouillon cube. 

Add your ham and potatoes…bring the chowder to a simmering boil.

Add your cheeses and stir until melted. Add the corn, stir and then cover.

Simmer on low for 30 minutes or until the potatoes are tender.

Stir every so often to be sure nothing is sticking to the bottom of your pot. 

This is a startchy dish after all. 

After the potatoes are tender, the broth should be thick and creamy.

Serve it up and enjoy!!! This is a soul satisfying meal!