Ingredients
1 cup diced smoked ham
4 cups peeled and diced potatoes
1 cup finely chopped onion
1 cup chopped celery
1 cup diced carrots
2 cloves minced garlic
4 cups chicken broth
1 can (15 ounces) creamed corn
1 can (15 ounces) drained whole kernel corn
2 cups milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
1 bay leaf
Salt and black pepper, to taste
2 tablespoons butter
Chopped fresh parsley for optional garnish
Preparation
1. Prep the Ingredients:
a. Dice the smoked ham, potatoes, onions, celery, and carrots.
2. Sauté the Vegetables:
a. Melt the butter in a large pot over medium heat. Add onions, celery, carrots, and garlic. Sauté until the vegetables soften.
3. Add Ham and Potatoes:
a. Stir in the diced smoked ham and potatoes. Cook briefly to blend the flavors.
4. Make a Roux:
a. Sprinkle flour over the ham and vegetables. Stir to coat and cook for 2-3 minutes to remove the raw flour taste.
5. Add Broth and Seasonings:
a. Gradually pour in the chicken broth, stirring continuously. Add thyme, bay leaf, salt, and black pepper to taste.
6. Simmer:
a. Bring the chowder to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
7. Add Corn and Milk:
a. Stir in creamed corn, drained whole kernel corn, and milk. Continue simmering for an additional 10-15 minutes.
8. Adjust Seasoning:
a. Taste and adjust the seasoning as needed. Remove the bay leaf.
9. Serve:
a. Ladle the smoked ham, potato, and corn chowder into bowls. Garnish with chopped fresh parsley if desired.
10. Enjoy:
a. Serve the chowder hot and relish the comforting blend of smoked ham, creamy potatoes, and sweet corn. This soup promises a delightful and satisfying meal experience.
