Rose & Joe's

Recipe Wednesday
September 29, 2004

Butterbean Chowder





1 Small pkg butterbeans

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. 

1 pkg ham hocks
1 Bell Pepper
1 medium onion, chopped
1 can cream style corn
1 cup of milk
1 Pint of 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.