Creamy Ham Potato and Corn Chowder
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Category
Soup
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups cooked ham
6 slices bacon
5 1/2 Tbsp butter
1 medium yellow onion
2 carrots
2 celery stalks
2 cans low-sodium chicken broth
5 medium red potatoes
3/4 tsp dried oregano
1/2 tsp dried thyme
1 bay leaf
Salt and freshly ground black pepper
2 cups fresh corn
1/3 cup all-purpose flour
3 cups milk
1/2 cup sour cream or heavy cream
Chopped green onions or chives
Directions
In a large pot, melt 1 1/2 Tbsp butter over medium heat. Add onion, carrot, and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme, and bay leaf and season with salt and pepper to taste*. Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook, stirring occasionally until potatoes are nearly tender, about 15 minutes. Add in ham and corn and cook until potatoes are tender, about 5 minutes longer. Meanwhile, in a medium saucepan, melt remaining 4 Tbsp butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. While whisking, slowly add in milk, and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture . Serve warm topped with bacon and chives.