Ham and Potato Corn Chowder
Source of Recipe
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
List of 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
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
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.
Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
My notes: I didn't have any thyme, or celery so I just did ham, potatoes, and corn and onions. You can add carrots, but I didn't. In place of the flour I used the same amount of Pioneer Pepper Gravy mix.
Made for our Bingo luncheon..everyone enjoyed it.