Autumn food rocks my socks.
Please don’t tell my BBQ this, since I’m sure it would probably torch my sausages out of spite, but my true allegiance still lies with stews, pot roasts and soups. By the time August rolls around, I’m usually antsier than a six year old on Christmas Eve, trying to figure out when I’ll finally get to make a batch of chili.
Now this may not be a chili recipe (I keep that one a secret), but it’ll still put a nice little fire in your mouth and a warm feeling in your tummy.
Spicy Tomato-Ham Chowder
1 tbsp olive oil
1 onion, diced
2 cloves garlic, minced
1/2 cup ham, diced
1 can (540 ml) diced tomatoes
2 cups water
1 tsp chicken bouillon powder
1/2 tsp each chili powder and oregano
1/4 tsp hot pepper flakes
2 medium potatoes, cut into 1/2″ cubes
1/2 cup frozen corn niblets
Salt and pepper to taste
In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic and ham; cook, stirring frequently, for about 5 minutes or until onions are lightly coloured.
Stir in remaining ingredients and bring to a boil. Reduce heat to low, cover pot and simmer for 40 minutes, or until potatoes are cooked through.