Ham and Potato Corn Chowder

• Meat

  • 8 oz Ham

• Produce

  • 2 Carrots
  • 2 stalks Celery
  • 1 cup Corn
  • 2 cloves Garlic
  • 1 Onion
  • 1 tsp Thyme

• Canned Goods

  • 2 cups Ham broth or chicken broth

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Dairy

  • 2 cups Milk
  • 3 tbsp Oil or butter

• Other

  • 1 1/2 pounds potatoes, diced small and optionally peeled

Found on closetcooking.com

Description

Ingredients

• 3 tablespoons oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/4 cup flour (or rice flour for gluten free)
• 2 cups ham broth or chicken broth
• 2 cups milk
• 1 1/2 pounds potatoes, diced small and optionally peeled
• 8 ounces ham, diced
• 1 cup corn
• salt and pepper to taste

Directions

• Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
• Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
• Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
• Add the ham and corn, cook until heated and season with salt and pepper.

Nutrition