Steamer Potato, Ham and Corn Chowder

This nearly full steamer of soup disappeared in minutes. I love how completely easy this was – Idea to table in 25 mins plus I got the whole kitchen cleaned during that period too. This delicious & super inexpensive meal was inspired by the leftover Easter Ham in my freezer & the two sad sack carrots in the fridge.






In Multipurpose Steamer. This could be done in a pot too.  The steamer speeds up the process and contains the moisture so you don’t heat up your home (it’s been 35+ C for 3 weeks in a row!)

  • Two large baking potatoes, diced 1/2-1″. (Precision is sooo not needed!)
  • 2 small carrots, sliced.
  • Water to cover
  • 1 Tbsp chicken broth (https://danakayal NULL.epicure


Cook 9-10 minutes.  Meanwhile gather your other ingredients & if you’re like me, wash some dishes. You’ve got 9 whole minutes, I love taking conscious note of the before and after’s.  I promise you’ll be shocked and amazed at what you can and do get done in 9 mins!



Chowder-3 Chowder-2






  • 1/4 cup diced red onion
  • 1 Tbsp Garlic & Onion Nutritional Yeast Topper (or HG dip mix or Roasted Garlic Aioli or Classic Salad Dressing Mix)
  • 1/4 cup cornstarch mixed into 2 cups of milk
  • 2 Tbsp Mac & Cheese (https://danakayal NULL.epicure powder
  • 1 cup leftover ham (or use bacon)
  • 1 cup frozen cooked corn
  1. Stir well to distribute your thickener (cornstarch) throughout.
  2. Cook 4 mins.  Stir. It should start to have thickened up by then. Stir very well to even out the consistency.  If it hasn’t yet started to thicken up, stir part way through the next step
  3. Cook 4-5 minutes, basically until all cornstarch taste is cooked out.



  • 1/4 cup cheddar (I had cubed & grated – just for interest!)
  • A few snips of chives.

Easiest DIY Yogurt EVER!

I LOVE homemade yogurt.  It’s so delicious and creamy.  I was reading an article about French yogurt and how it’s made it the serving container so figured I’d give it that a try.

IT was an EPIC Success!  What I love the most is that it’s so fast and easy that I started it at 10:30 at night and had it resting overnight only 35mins later!  I love also that I can do ‘just enough’!

Strained for Greek Yogurt





What you’ll need:

  • Epicure Steamer or a pot to heat on the stove
  • 4 cups milk, I used 2% (can do more, just takes longer to heat up!)
  • 2 Tbsp leftover yogurt from store or last batch
  • Food thermometer (I bought a cheap digital one for $10)
  • Prep bowls or mason jars to culture and store it in

Watch the whole process by video here. (https://youtu

Step 1 – Heat the Milk - I heated my milk to 180degrees in my steamer.  That was 8 minutes on high power.  Feel free to do stovetop too!  The video shows you the small bubbles that start to form around 180F

DIY yogurt-5

Step 2 – Cool the Milk – I set my steamer, lid off, on the counter for approx 20mins.  The room temp will affect how fast it cools down.  Ideal is 110-115degrees F

Yogurt diy-1





Step 3 – Add your Culture – Temper the culture by adding a bit of warm milk at a time to your 2tbsp of Yogurt.  Then stir the culture back into your warm milk

Step 4 – Pot it up & let it do it’s thing overnight!  Pour your cultured milk into prep bowls or mason jars if you plan to eat it without straining.  Cover with a tea towel and place them in the oven.  Oven off, oven light on only.  If you plan to strain it for Greek Yogurt, you could also simply pop the lid on the steamer and place it in the oven overnight.

Diy yogurt-2





Step 5 – Set   Move the yogurt to the fridge to set for 8hrs.  Eat as is or strain through cheesecloth if you prefer Greek Yogurt!  Here’s what mine looked like 7hrs later.

Diy yogurt-3





I ate some with Summer Berry, Blueberries & Tutti Fruity.

Summer Berry Yogurt with Blueberries and Tutti Fruity





I LOVE my yogurt strained and super thick for making my favorite dessert – Chocolate Mousse.  Here’s what that looks like:

Strained for Greek Yogurt DIY yogurt-7