Another leftover delight. If you haven’t been following, here is the back story. I made this and with the leftover I made this but the succotash was just sitting there. I was inspired by a chilly day to make soup and use the rest of the Goodnight Brothers country ham.
The chowder turned out to be amazing. Fortunately I didn’t over cook the vegetables when I first made the succotash, so they didn’t get mushy. This one is a winner folks. Yum!
- Leftover succotash (recipe here)
- 2 potatoes, peeled and diced (keep the peels)
- 1 cup heavy cream (or half and half)
- 1 cup milk (we use 2%)
- 4-6 cups stock (I used a combo of several but mostly vegetable stock)
- ¼ cup AP flour
- 2-3 sprigs of fresh thyme, chopped
- Salt and pepper
- Sliced bread
- Country ham, sliced thin
- Extra sharp cheddar cheese slices
- 1 tablespoon unsalted butter
- Olive oil
- Heat a large pot over medium heat. Add butter and 1 tablespoon of olive oil, heat until it shimmers. Whisk in flour and cook until light blonde in color. Whisk in the stock and bring to a boil. Add potatoes and cream and bring back to a boil for about 5-7 minutes or until potatoes start to break down. Cut heat down to low and add in the leftover succotash and thyme, season according to your taste.
- Meanwhile, heat a large skillet or grill pan over medium high heat. Drizzle the insides of the bread with olive oil and add the ham and cheese. Drizzle the outside of the bread with olive oil and season with salt and pepper. Cook in the pan until the bread is crispy and the cheese is melted.
- Optional if you kept the potato peels. I don’t like to waste things and I have always wanted to do this. Heat the oven to 400 degrees. Toss the potato peels with olive oil and salt and pepper. Place the skins on the large sheet pan and place in the oven. Cook until crispy. YUM! They are delicious.
- Ladle up the chowder (I topped with the crispy potato skins), cut the sandwiches in half and enjoy.