Ham Chowder

By á-47

Ingredients

• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup chopped sweet red pepper
• 2 Tbsp. butter
• 1/4 cup flour
• 1 envelope ranch salad dressing mix
• 4 1/4 cups milk
• 2 cups frozen cubed hash brown potatoes, thawed
• 2 cups frozen corn, thawed
• 2 cups cubed fully cooked ham
• 1 tea. minced fresh thyme or 1/4 tea. dried
• 2 ounces smoked Gouda cheese, shredded

Preparation

Step 1

In a large saucepan, saute the onion, celery and red pepper in butter until vegetables are crisp-tender. Stir in flour and dressing mix until smooth; gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Add the potatoes, corn, jam and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through.

Sprinkle with cheese before serving.