Ham and Corn Chowder
Ham and Corn Chowder
SERVINGS
6
PREP TIME
10 Min
COOK TIME
25 Min
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
1 clove garlic, minced
3 tablespoons unsalted butter
3 tablespoons flour
3 cups whole milk
2 cups chicken stock
2 large Yukon Gold potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 cups cooked diced ham
1 cup shredded sharp cheddar cheese
1 tablespoon olive oil
1 medium yellow onion, diced
1 large carrot, diced
1 stalk celery, diced
1 clove garlic, minced
3 tablespoons unsalted butter
3 tablespoons flour
3 cups whole milk
2 cups chicken stock
2 large Yukon Gold potatoes, peeled and diced
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 can (15.25 oz.) Libby's Whole Kernel Sweet Corn, drained
2 cups cooked diced ham
1 cup shredded sharp cheddar cheese
Instructions
1. Heat dutch oven over medium-high. Add oil, onion, carrot, and celery. Sauté 5 minutes. Add garlic and stir; cook 1 minute.
2. Add butter, once melted, stir in flour. Pour in milk; stir and cook until it starts to thicken, about 3 minutes. Stir in stock, potatoes, thyme, oregano, salt and pepper. Bring to boil, then lower heat to simmer. Cook 10 minutes.
3. Stir in corn and ham. Heat through. Add cheese; stir until melted.
1. Heat dutch oven over medium-high. Add oil, onion, carrot, and celery. Sauté 5 minutes. Add garlic and stir; cook 1 minute.
2. Add butter, once melted, stir in flour. Pour in milk; stir and cook until it starts to thicken, about 3 minutes. Stir in stock, potatoes, thyme, oregano, salt and pepper. Bring to boil, then lower heat to simmer. Cook 10 minutes.
3. Stir in corn and ham. Heat through. Add cheese; stir until melted.
