Ham and Potato Corn Chowder
Serves:
6
Prep Time:
Cook Time:
Total Time:
A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!
Dovetailing Tip: Use the leftover ham that you cooked Day 1.
Prep Time:
Cook Time:
Total Time:
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 pound | potato, 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.
Source: closetcooking.com
