When I was growing up, my mom made a variety of homemade soup. Out of all, the chowders were my favorites. Warm, creamy chowders are the perfect meal for cold winter weather! When I found this recipe, I knew I had to make it and I knew it would be good.
Ham and Potato Corn Chowder takes chowder to a higher level and is now my favorite It is also a favorite of my family and when the weather begins to get cold, I begin receiving requests. There is nothing boring about this chowder; it is hearty, flavorful, and satisfying. I like to serve it with a crusty baguette or crunchy rolls to dip in the chowder.
For a work luncheon I made a pot of this chowder, put it in my Crockpot, and when I got to work, I plugged it in to keep it warm until the luncheon began. It worked perfectly!
Enjoy!
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.
