HAM AND POTATO CORN CHOWDER
INGREDIENTS:
2 peeled chopped carrots
2 cups diced cooked ham
⅓ cup all-purpose flour
29 ounces chicken broth
1 diced yellow onion
¾ teaspoon dried oregano
½ cup heavy cream
3 cups milk
2 diced celery stalks
1 bay leaf
5½ tablespoons butter
½ teaspoon dried thyme
Salt and black pepper to taste
1¾ pounds diced red potatoes
2 cups corn kernels
Chopped chives or green onions for garnish
6 crumbled cooked bacon slices for garnish
DIRECTIONS:
Melt 1½ tablespoons of the butter in a soup pot.
Add the carrot, celery and onion, and cook for 5 minutes.
Add the potatoes, broth, thyme, oregano, and bay leaf.
Add salt and black pepper to taste.
Bring the chowder to a boil, then turn down the heat and simmer for 15 minutes.
Add the corn and ham, and cook for another 5 minutes or until the potatoes are cooked.
Melt the rest of the butter in a pan and add the flour.
Cook for 1½ minutes, stirring all the time.
Add the milk, bit by bit, whisking to get rid of lumps.
Add a little salt and black pepper …
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