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A delicious chowder for cold weather.
Cedar Grilling Plank, soaked for 1-8 hours; the longer the better!
2 lb. cured Ham for planking (you'll have leftovers- delicious with eggs)
1/4 cup of butter
4 cups of milk
4 Tbsp. vegetable stock (large splash)
1/4 cup of all purpose flour
2 cup red potatoes, diced with skins still on
1/2 of celery, diced
1 cup onion, dices
1 cup carrots, peeled and Julienned
1 bay leaf
1/4 cup Beer (we used an IPA)
1/2 cup Brown sugar
1 Tbsp. Litehouse Instantly Fresh Basil
1 Tbsp. Garlic,minced
1 tps. Litehouse Instantly Fresh Oregano
Fresh cracked black pepper and salt
Soak cedar grilling plank for an hour or more.
Chop up all the needed-to-be-used-up-yesterday veggies in your fridge. Saute veggies (except the potato) with a bay leaf using olive oil and a splash of vegetable stock. Boil diced potatoes until al dente. Set sauteed veggies and potatoes aside.
Combine equal parts of butter and flour in a small saucepan over medium-low heat until paste-like texture is achieved, then whisk in 2 cups of milk until smooth and thick, creating a Béchamel sauce.
Grill to Medium-Low. Add soaked cedar grilling plank to the grill and allow it to warm up for 5 minutes or so. Meanwhile, combine beer, brown sugar, and garlic into thick slurry and baste ham. Add ham, flat side down, to plank. Allow to smoke for 35 minutes basting with brown sugar slurry every 10 minutes.
Remove ham from grill and dice. Add veggies, potatoes, and ham to the Béchamel sauce, and slowing stir in the additional milk. Bring to simmer, add basil and salt and pepper to taste.
Serve with warm roll.