Ham & Potato Chowder with Homemade Croutons

By charlotteh371

Ingredients

• 1 cup diced, cooked ham
• 1 onion, peeled and diced
• 1 carrot, peeled and diced
• 1 stalk celery, diced
• 6 - 7 large potatoes, peeled and diced
• 1 cup corn (mine was frozen, but fresh would be even better)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• Leaves from 1 sprig of thyme
• 1 teaspoon paprika (not smoked variety)
• 4 cups chicken stock/broth
• 2 tablespoons flour
• 2 cups whole milk
• For the Croutons -
• 2 cups cubed ciabatta bread
• Olive oil
• Salt
• Pepper

Preparation

Step 1

Combine all of the soup ingredients into a large stock or soup pot - except for the flour and milk.
Simmer uncovered over medium heat until veggies are tender and cooked through - about thirty minutes.

In a small bowl, whisk together the milk and flour. Pour into the soup and incorporate well. Allow to cook for about 10 - 15 minutes more over medium-low heat until chowder is thickened.
Taste and adjust seasoning.

I allow my soups and chowders to rest with the burner off for about 5 minutes prior to serving.

To make the croutons: Preheat oven to 350 degrees. Spread the cubed bread across a baking tray. Drizzle with a little olive oil. Sprinkle on some salt and pepper.

Bake for about 20 minutes or so - tossing croutons once or twice during baking.

You'll know they are done when they are crisp and lightly browned.

Top chowder with some croutons and some fresh herbs (parsley, chives or thyme).