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Saturday, October 7, 2017

Ham, Potato and Corn Chowder


It is just cool enough today to turn on the heat for a bit to warm up the house, and to get out the soup pot for the first soup of the season.  We are having this with a side of the wonderful pretzel bread I posted.

  • 3 tablespoons butter
  • 1/2 onion, diced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 clove garlic, chopped
  • 1 teaspoon thyme
  • 1/4 cup flour
  • 2 cups chicken broth
  • 2 cups half and half
  • 1 pound potatoes, diced small
  • 8 ounces ham, diced
  • 1 cup corn
  • 1 can creamed corn
  • Melt butter in a large soup pan.  Add onion, garlic, celery, and carrots.  Saute for about 6 minutes. Add flour and thyme.  Stir in chicken broth, ham, half and half, potatoes, creamed corn and  other corn.  Bring to a boil.  Reduce to simmer and cook until potatoes are tender.

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