Ham and Corn Chowder

By S PDX

This soup is creamy as well as hearty and filling; easy to prepare and budget-friendly. The corn adds a tiny bit of sweetness to the taste. For variety, you could probably add some peas and/or carrots; shredded cheddar for topping upon serving. Add some nice warm bread to accompany the meal. This recipe is courtesy of Taste of Home Magazine, a 2nd place winner in a soup contest.

Ingredients

• 2 celery ribs, diced
• 1/4 cup onion, diced
• 2 tablespoons margarine or 2 tablespoons butter
• 2 tablespoons flour
• 3 cups milk
• 2 cups cooked ham, diced
• 2 cups potatoes, cooked and diced small
• 1 1/2 cups frozen corn (2 - 12oz. frozen corn)
• 1 (14 3/4 ounce) can cream-style corn
• 1/4 teaspoon dried thyme
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon salt
• 4 tbsp. Wondra Flour
• 4 tbsp. milk

Details

Servings 1
Preparation time 20mins
Cooking time 60mins
Adapted from food.com

Preparation

Step 1

Directions:

1. Boil water; meanwhile peel and dice potatoes.

2. Boil for about 10-15 minutes (soft but not too mushy).

3. Meanwhile, dice up ham, onion, celery.

4. In a large saucepan, saute the onion and celery in butter until softened.

5. Stir in the flour and stir until well blended, then gradually add milk.

6. Bring to a boil while stirring until thickened, about 2 minutes.

7. Stir in remaining ingredients and bring to a boil.

8. Reduce heat, cover and simmer about 15 minutes or until heated through. Add milk and Wondra flour mixture to thicken.