Ingredients: |
Ingredients: 2 cups diced, cooked ham 29 oz. low-sodium chicken broth
6 slices of bacon, crumbled 3 medium red potatoes, peeled and cubed
2 1/2 tbs. butter 3/4 tsp. dried oregano
1 medium onion, diced 1/4 tsp. dried thyme
2 carrots, peeled and diced 1 bay leaf
2 celery stalks, diced Freshly ground black pepper
1 1/2 cups frozen corn 1/4 cup of flour
3 cups of milk 1/2 cup cheddar cheese
1/4 cup of heavy cream or sour cream 2 tbs. chopped chives
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Directions: |
Directions:In a large pot, melt 1 1/2 tbs. butter. Add onion, carrot, and celery. Sauté until tender. Add chicken broth, potatoes, oregano, thyme and bay leaf. Season with pepper to taste (you can add salt but I found that the salt in the ham is enough). Bring the mixture to a boil then reduce heat to medium, cover with a lid and cook until potatoes are very tender, about 10 minutes. Then, I like to break up the potatoes a bit with a masher but if you prefer chunky chowder, no need to do this. Reduce heat to low and stir the ham and corn. Cook another 5 minutes.
Meanwhile, melt remaining butter over medium heat in a saucepan. Stir the flour into the milk in a measuring cup and pour the contents into the pan. Stir with a whisk until milk comes to a boil. Then, reduce heat to low and stir in the cheese until it melts (you can add more cheese if you please). Season with more pepper to taste.
Stir the milk into the soup mixture, add the cream and cook 2 minutes more. Then serve warm topped with bacon and chopped chives. |
This recipe for Cristina’s Creamy Ham and Corn Chowder is from