September 29, 2004

Butterbean Chowder

1 Small pkg butterbeans

1 pkg ham hocks

1 Bell Pepper

1 medium onion, chopped

1 can cream style corn

1 cup of milk

1 Pint of cream
Cook beans and ham for about an hour. Remove ham. Mash 3/4 of Beans with a Potato Masher. Cut ham into very small pieces. Add ham, pepper and onion to beans, then add corn and milk. Heat Thoroughly, then add cream.

Note: You may want to drain most of soup off beans when you mash them and add back in small amounts at a time until you have the thickness preferred. You may also want to add a little corn starch to help thicken. Do Not put corn starch into hot mixture until you have dissolved it in room temperature water. Salt and Pepper to taste.