Ham and Potato Corn Chowder - Oh Sweet Basil

By vealam

Ingredients

• 4 Cups Russet Potatoes, chopped and boiled until tender
• 6 Tablespoons Butter, unsalted
• 1 Small Onion, chopped fine
• 1/3 Cup Flour
• 2 1/2 Cups Chopped Ham
• 2 Cups Half and Half
• 2 Cups Heavy Cream
• 4 Cups Milk
• 1 Cup Vegetable or Chicken Broth
• 2 Bay Leaves
• 3 Cups Corn
• 1 Teaspoon Oregano
• 1/4 Teaspoon Nutmeg
• Salt and Pepper to taste

Details

Servings 8
Preparation time 15mins
Cooking time 60mins
Adapted from ohsweetbasil.com

Preparation

Step 1

Make sure you've started by boiling the potatoes until tender. Drain and set aside.
Heat a large dutch oven over medium heat and add the butter and melt down. Add the onion and cook for 1-3 minutes or until translucent and tender. Quickly add the flour and stir with a wooden spoon for about 30 seconds and add the ham, stirring again to coat everything in the roux. Pour in all of the milks and seasonings as well as the bay leaves. Bring to a boil and then turn down to a simmer until thickened, about 15 minutes. Add the potatoes and corn as well as the salt and pepper to taste. Continue to cook for about 30 minutes then remove the bay leaves and serve.