Chowder, Ham, Potato and Corn

By á-2068

Great way to use the Christmas ham leftovers!

Ingredients

• 2 Cups cooked ham, diced into small cubes
• 6 slices bacon, cooked and crumbled
• 5 1/2 Tbsp. butter, divided
• 1 medium yellow onion, diced (1 1/2 Cups)
• 2 carrots, peeled and diced (3/4 Cup)
• 2 celery stalks, diced (3/4 Cup)
• 2 (14.5 oz) cans low-sodium chicken broth
• 5 medium red potatoes (1 3/4 lb), diced into 3/4-inch cubes
• 3/4 tsp. dried oregano
• 1/4 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper, to taste
• 1 1/2 Cups fresh corn kernels (or frozen)
• 1/4 Cup + 2 Tbsp. all-purpose flour
• 3 Cups milk
• 1/2 Cup sour cream or heavy cream
• Chives for topping

Details

Servings 6
Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

In a large pot, melt 1 1/2 Tbsp. butter over medium heat. Add onion, carrot and celery and saute until tender, about 4 minutes. Add chicken broth, potatoes, oregano, thyme and bay leaf and season with salt and pepper to taste (slightly under-season with salt as the ham and bacon will add more saltiness to soup) Bring mixture to a boil over medium-high heat, then reduce heat to medium, cover with lid and allow to cook until potatoes are very tender, about 17-20 minutes, stirring occasionally. Reduce to warm heat, stir in ham and corn.

In a medium saucepan, melt remaining 4 Tbsp. butter over medium heat. Add flour and cook mixture, stirring constantly, 1 1/2 minutes. Wile whisking, slowly add in milk and whisk vigorously to smooth lumps, season with salt and pepper to taste. Bring mixture to a boil and allow to thicken, whisking constantly. Remove from heat, stir in sour cream or cream. Pour and stir milk mixture into soup mixture. Serve warm topped with bacon and chives.