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