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:

1. Melt butter over medium heat in large saucepan. Add onion and garlic. Saute for 5 minutes.
2. Add flour and whisk well. Then slowly add 1 cup milk and whisk until it thickens, about 1 1/2 minutes.
3. Slowly add remaining 1 cup milk and whisk until it thickens, about 1 1/2 minutes.
4. Whisk in chicken broth and 1 1/2 cups water. and whisk until combined.
5. 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.
6. Add corn during last few minutes of potatoes cooking to heat up.
7. Meanwhile, heat olive oil in a small skillet over medium-high heat. Add ham and saute for 1 to 2 minutes until browned.
8. Once potatoes are cooked, remove from heat and stir in thyme and most of the ham, reserving a little for garnish.
9. Season with salt and pepper and then serve topped with ham for garnish.

Recipe from Recipe Tin Eats

Posted on Fantastical Sharing of Recipes