Ham and Potato Chowder

 

Ham and Potato Chowder

(6-8 servings)

 

Ingredients:

¼ cup Unsalted Butter

2 cloves Fresh Garlic, minced

1 medium Onion, diced

2 medium Carrots, diced

2 medium Stalks Celery, diced

1½ cups Frozen Corn

2 tsp. Fresh thyme, chopped

2 tbsp. All-Purpose Flour

3½ cups Milk

2 large Russet Potatoes, peeled and diced

8 oz. Ham, diced

to taste Salt and Black Pepper

Directions:

In a 4 to 6-quart Dutch Oven over medium heat, melt butter.  Add garlic, onion, carrots and celery and cook stirring frequently until vegetables soften and onions are translucent.  Stir in corn and thyme, cooking another few minutes.  Whisk in flour until lightly browned (2-3 minutes).  Gradually whisk in milk and cook whisking until slightly thickened.  Then stir in potatoes.  Bring pot to a boil, reduce heat and simmer until potatoes are tender (12-15 minutes).  Stir in ham and season with salt and pepper.

Notes:              If too thick, add more milk as needed.

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