Sunday, February 12, 2012

Chicken, Ham, and Vegetable Chowder w/ Amish Bread

I've made this soup 4 other times, and I have probably posted it, but it was in 2009 when I made it last. So itis time again. This is a great soup, and the Amish bread has also been posted. The picture came out a little fuzzy, but it is gone so I won't be making another picture until I make it again.
I made this soup for a friend and he doesn't like any vegetable that is red, so I used green bell pepper.  The soups is a recipe from "The Big Book of Soups and Stews by Maryana Vollstedt and the bread is from

Printable Version for Chowder:

1 talbespoon vegetable oil
1 cup chopped onion
1/2 red bell pepper, seeded and chopped
1 cup cooked cubed ham
2 boned, skinned chicken breast halves (about 1 pound) cut into bite-sized pieces
2 large russet potatoes (about 1 1/2 pounds) peeled and cubed
4 cups chicken stock or broth
1 zucchini, unpeeled, quartered lengthwise and sliced
1 cup corn kernels, fresh or frozen
1/2 teaspoon dried thyme
1 teaspoon salt
Freshly ground pepper to taste
3 tablespoon all-purpose flour
1 cup milk
copped parsley for topping
In a large Dutch oven over medium heat, warm oil. Add onions and bell pepper and saute' until tender, about 5 minutes. Stir in ham and chicken and cook for 5 minutes. I drained the greese at this point, but it is not in the recipe. Add poataoes and stock. Bring to a boil. Reduce heat to medium-low and simmer, covered, 10 minutes. Add zucchini, corn, thyme, salt, and pepper. Cook, covered, until vegetables are tender and chicken turns white, about 10 additional minutes.

Printable Version for Bread:
Amish Bread:
2 cups warm water (110 degrees F)
2/3 cup white sugar
1 tablespoon and 1 1/2 teaspoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil (I use Canola oil)
6 cups bread flour or all purpose-flour
1. In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam. (about 5 minutes)
2. Mix salt and oil into the yeast. Work in 5-6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well-oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. I just cover it with a clean cup-towel to keep in clean. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9" X 5" loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake 350 degrees F for 30 minutes.

In a cup or small bowl, blend flour and milk. Add to soup and stir until slightly thickened, about 2 minutes. Ladle into bowls and sprinkle with parsley.

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