Recipe - Indian Chowder

One half pound 15bean gourmet mix;
(available at specialty
stores; do not use
seasoning packet)
1 tablespoon Salt
1 qt Pork stock; (see note)
Three fourths pound Ham shank or ham bone; (or
substitute same amount ham)
1 lg Onion; chopped
1 small Can; (14 1/2ounces) whole
tomatoes, chopped
One half Green bell pepper; chopped
One half teaspoon Chili powder; (or to taste)
One half Lemon ; Juice of
One half Garlic clove; minced,
(optional)
1 small Can; (16 ounces) hominy,
drained
1 Ear fresh corn; reserve cob,
or use 1 can, (20 ounces)
corn
Salt and freshly ground
black pepper to taste

Notes: Open Hearth, 2930 N. 117th St., in Wauwatosa, WI. Milwaukee Journal
Sentinel.

Sort and examine beans thoroughly for stones and debris. Wash and place in
kettle or bowl, with water to cover and 1 tablespoon salt. Soak overnight.

Next day, drain, rinse and place beans in 6quart kettle with pork stock.
Add ham shank, ham bone or ham; bring to boil. Reduce heat and simmer 2 1/2
to 3 hours or until soft. Add onion, tomatoes, green pepper, chili powder,
lemon juice, garlic, hominy, corn and corn cob, if using fresh.

Add salt and pepper to taste. Remove corn cob and ham bone, if using. Cool
ham bone, remove meat from bone and return meat to pot. Simmer another 30
minutes. Makes about 8 large servings.

Note: If pork stock is not available, substitute pork base and water. Also
may substitute chicken stock, but then use ham not ham bone or shank
to better control saltiness.

Chef Peter Dereszynski serves the hearty bean chowder only on Thanksgiving
Day. The variety of beans and freshness of ingredients make its flavor
unique, he said, adding that it may be served with warm bread and a green
salad for a light fall meal. Unlike the other chowder recipes, this one
does not include cream or milk.

Posted to recipeludigest by ncanty@juno.com (Nadia I Canty) on Mar 25,
1998