Ham and Corn Chowder

By McLean

Very good. I actually doubled the recipe.

Ingredients

• 2 tablespoons butter
• 1/2 medium onion, finely chopped
• 3 tablespoons all-purpose flour (I used Wondra)
• 1 15-ounce can chicken broth
• 2 cups cubed potatoes (I used red)
• 2 cups half and half or 2 cups milk (I didn't find this necessary)
• 2 15-ounce cans corn, undrained (I used one can creamed corn, too)
• 1 1/2 cups diced ham
• 2 tablespoons fresh parsley or one tablespoon dried

Details

Adapted from preparedpantry.com

Preparation

Step 1

Melt the butter in a medium saucepan. Add onion and cook until tender, stirring frequently. Add the flour and stir to make a paste. Slowly add the chicken broth, stirring frequently with a whisk to avoid lumps.

Add the potatoes. Cover and cook for 10 to 15 minutes or until potatoes are barely tender. I then used the hand blender to partially emulsify the potatoes.

Stir in half and half (if using) and both cans of undrained corn. Cook uncovered for ten minutes or so. Stir in ham and parsley and heat through. Continue cooking until the potatoes are very tender.