Ham & Corn Chowder
What you need:
- 3 Tbsp. unsalted butter
- 1 clove minced garlic
- 1 small onion, diced
- 5 Tbsp. all-purpose flour
- 2 cups milk, divided
- 1 cup chicken broth
- 1 1/2 to 2 cups water
- 1 1/2 cups diced ham
- 1/2 Tbsp. extra virgin olive oil
- 2 large potatoes, peeled and diced
- 1 can corn, drained
- 1 tsp. dried thyme
- 1/2 tsp. salt
- Black pepper, to taste
Directions:
- Melt butter over medium heat in large saucepan. Add onion and garlic. Saute for 5 minutes.
- Add flour and whisk well. Then slowly add 1 cup milk and whisk until it thickens, about 1 1/2 minutes.
- Slowly add remaining 1 cup milk and whisk until it thickens, about 1 1/2 minutes.
- Whisk in chicken broth and 1 1/2 cups water. and whisk until combined.
- Turn heat up to medium-high and add potatoes. Cook for 10 to 12 minutes, whisking occasionally. If it gets too thick, add 1/2 cup water.
- Add corn during last few minutes of potatoes cooking to heat up.
- Meanwhile, heat olive oil in a small skillet over medium-high heat. Add ham and saute for 1 to 2 minutes until browned.
- Once potatoes are cooked, remove from heat and stir in thyme and most of the ham, reserving a little for garnish.
- Season with salt and pepper and then serve topped with ham for garnish.
Recipe from Recipe Tin Eats
Posted on Fantastical Sharing of Recipes