Ham & Potato Corn Chowder

What you need:

• 3 Tbsp. butter
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 cloves minced garlic
• 1/2 tsp. thyme leaves
• 1/4 cup flour
• 2 cups chicken broth
• 2 cups whole milk
• 1 1/2 cups potatoes, diced into 1-inch cubes (peeled, if you want)
• 8 oz. diced ham
• 1 can sweet corn, drained
• Salt and pepper to taste

Directions:

1. Melt butter in a large stockpot over medium-high heat. Add onions, carrots, and celery. Cook for 8 to 10 minutes until tender.
2. Add garlic, thyme, and flour. Cook for 2 to 3 minutes until lightly browned.
3. Add broth slowly, then add milk and potatoes.
4. Bring to a boil. Then reduce heat and simmer until potatoes are fork tender, about 10 to 12 minutes.
5. In a small skillet, fry ham until crispy on the edges.
6. Add ham and corn to soup and then season to taste with salt and pepper.
7. Heat through and serve immediately.

Recipe from Closet Cooking