Ham and Potato Chowder

Serves 6-8
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Ingredients

  • 1/4 cup unsalted butter
  • 2 cloves of garlic, minced
  • 1 onion, diced
  • 3/4 cup diced carrots (about 2)
  • 3/4 cup diced celery (about 2 stalks)
  • 1 1/2 cups frozen corn kernels
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons all-purpose flour
  • 3 1/2 cups milk
  • 2 russet potatoes, peeled and diced
  • 8 ounces ham, diced
  • Kosher salt and freshly ground pepper to taste

Directions

  1. Melt butter in a large stockpot over medium heat. Add the garlic, onion, carrots and celery and cook, stirring frequently, until vegetables soften and onions are translucent, about 2 to 3 minutes. Stir in corn and thyme, cook 1 – 2 minutes.
  2. Whisk in the flour until lightly browned, about 1 minute. Gradually whisk in the milk and cook whisking constantly until slightly thickened, 1 – 2 minutes. Stir in potatoes.
  3. Bring to a boil; reduce heat and simmer until potatoes are tender, 12-15 minutes. Stir in ham and salt and pepper. If chowder is too thick, add more milk as needed.

https://www.cutco.com/learn/ham-and-potato-chowder