Ham and Potato Corn Chowder

Ingredients

• 3 tbsp olive oil or butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, chopped (or 2 tsp minced garlic)
• 1 tsp thyme
• ¼ cup flour
• 2 c ham or chicken broth
• 2 c milk
• 1½ lb potatoes, diced small
• 8 oz diced ham
• 1 cup corn

Directions

1. Heat the oil in a large pot over medium-high heat. Add onion, carrots, and celery and cook until tender, about 8-10 minutes.
2. Mix in garlic, thyme, and flour and cook until the flour is lightly browned, about 2-3 minutes. [1].
3. Slowly stir in the broth, deglazing the pan as you go. Add the milk and potatoes and bring to a boil. Reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
4. Add the ham and corn, cook until heated.

Want to add bacon?

• Fry anywhere between 4 strips to 1 package bacon in the large pot.
• Remove from pot and crumble.
• Use (some of) the bacon grease instead of (or in addition to) the olive oil to cook veggies.
• Top finished soup with bacon crumbles.

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Original recipe

Posted by Piera

[1] AKA: make a roux