Spicy Ham and Hominy Chowder. In a Dutch oven, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, saute onion and carrots until tender.

Carefully remove ham shanks and place on a cutting board. Remove meat and cut into bite-sized pieces. Add the smoked paprika, if using. You can have Spicy Ham and Hominy Chowder using 15 ingredients and 4 steps. Here is how you cook it.

Ingredients of Spicy Ham and Hominy Chowder

Prepare 4 oz of bacon.
It's 2 of diced, celery.
It's 1 of onion, chopped.
It's 1 can of hominy.
It's 1 lb of cubed, ham.
You need 2 of peppers, different colors.
You need 2 of serranos.
You need 4 cup of chicken broth.
You need 1 of cilantro.
You need 1 of savory.
You need 1 of herb de provence.
It's 1 of ground black pepper.
Prepare 1 of seasoning salt.
Prepare 1/2 quart of half and half.
You need 1 cup of instant potatoes.

I want to call this creation "Caribbean Seafood Chowder" but there's nothing Caribbean about it except the scotch bonnet and coconut milk. See great recipes for Instapot Ham & Potato Chowder too!. Remove ham bone; set cooking liquid aside. When cool enough to handle, remove meat from bone; discard bone.

Spicy Ham and Hominy Chowder step by step

Dice and cook bacon until slightly crisp, drain off most of the grease.
Add celery and onion, saute a couple of minutes and then add the peppers and serranos.
Once all of the vegetables are 2/3 cooked had the ham, the broth, drained hominy and seasonings. Make sure the liguid covers the other ingredients. If it does not add more broth or water..
Once hot, add the half and half, and the instant potatoes. Depending upon the brand adjust the amount of instant potatoes..

Return ham to cooking liquid; set aside. In a saucepan, saute onion and green pepper in butter until tender. Stir in flour, salt and pepper until blended. This ham and potato soup is delicious, warming food for chilly fall days. Ham gives it a rich flavor, and chunks of potato makes it very filling.