Recipe: Butter Bean and Ham Chowder

BUTTER BEAN AND HAM CHOWDER

2 tbsp butter
1 1/2 cups thinly sliced green onion (or chopped yellow onion)
2 large carrots, chopped
2 tbsp all purpose flour
3 cups chicken broth
1 cup water (or 4 cups total chicken broth and omit the water)
1 tsp dry marjoram leaves
6 oz cooked ham (you can use more and put the bone in too if you have one)
2 cans (15 oz each) butter beans, drained (or homecooked butter bean or fava beans)
1 (10 oz) pkg frozen corn kernels, thawed.
Salt and pepper

Melt butter. Add carrots and onions and cook slowly till onion is limp.

Stir in flour to coat vegetables. Add broth, 1 cup water (if using) and marjoram; bring to a boil. Cover and simmer until carrots are tender.

Cut ham into bite-size pieces. When carrots are tender add ham, corn and beans. Cover and simmer till done. Add salt and pepper to taste.

Source: Jean Jones