Meal of the Month

Creamy Ham Potato and Corn Chowder

Here is an easy and delicious meal!


  • 2 cups cooked ham , diced into small cubes (I used left over ham roast, ham steak works too)
  • 6 slices bacon , cooked and crumbled
  • 5 1/2 Tbsp butter , divided
  • 1 medium yellow onion , diced (1 1/2 cups)
  • 2 carrots , peeled and diced (3/4 cup)
  • 2 celery stalks , diced (3/4 cup)
  • 2 (14.5 oz) cans low-sodium chicken broth
  • 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
  • 3/4 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper , to taste
  • 2 cups fresh corn (or frozen)
  • 1/3 cup all-purpose flour
  • 3 cups milk
  • 1/2 cup sour cream or heavy cream (I've tried and like both versions)
  • Chopped green onions or chives, for serving


  1. In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup). Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes. Add in ham and corn and cook until potatoes are tender, about 5 minutes longer.
  2. Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture (once potatoes are tender). Serve warm topped with bacon and chives.

Appetizer of the Month

Fruit Salad with Honey Balsamic Dressing

Here is an easy and delicious appetizer!


  • Fresh berries; strawberries, blueberries, raspberries and blackberries
  • Balsamic vinegar
  • Honey
  • Sugar
  • Mint for garnish (optional)
  • Sweet ricotta topping (optional)


  1. In a small mixing bowl whisk together vinegar and sugar until sugar is nearly dissolved then whisk in honey.
  2. Add strawberries, blueberries and blackberries to a medium bowl.
  3. Pour dressing over top then toss to coat, add raspberries and gently toss.
  4. Preferably let rest in refrigerator for 15 minutes. For more decadence add large spoonful of ricotta whipped cream to each serving.

Craft of the Month

Why not a Pumpkin Pedestal ....

Drink of the Month

Pumpkin Spiced Coffee

Perfect November Drink!


 1 oz. Fulton’s Harvest

1 oz. Bailey’s Irish Cream

½ oz. Dickel Rye

2 oz. hot espresso


Pour all ingredients into your favorite mug.  Garnish with whipped topping and pumpkin spice. 

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