Ham and Potato Corn Chowder

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Ingredients3 tablespoons oil or butter1 onion, diced2 carrots, diced2 stalks celery, diced2 cloves garlic, chopped1 teaspoon thyme, chopped1/4 cup flour (or rice flour for gluten free)2 cups ham broth or chicken broth2 cups milk1 1/2 pounds potatoes, diced small and optionally peeled8 ounces ham, diced1 cup cornsalt and pepper to tasteDirectionsHeat 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.

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