A creamy, comforting and tasty ham and potato corn chowder that is pure bliss in a bowl! This recipe makes a lot - so you can freeze for a later time or share with friends and family!
3 tablespoons butter
1 onion, diced
5 carrots, diced
4 stalks celery, diced
3 cloves garlic, chopped
2 teaspoon thyme, chopped
2 tablespoons parsley, chopped
2 teaspoons chives, chopped
1/2 cup flour (or a gluten free version - Pamela's is a great option)
4 cups chicken broth or vegetable broth
4 cups milk - you can use almond if you prefer dairy free milk
8 white or red potatoes, diced small and optionally peeled
10 -16 ounces ham, diced
2 cups frozen corn
salt and pepper to taste
Optional: Bacon & Cheese to top off bowl
Heat the butter in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 10-12 minutes.
Mix in the garlic, thyme, parsley, chives and flour and cook until the flour is lightly browned, about 2 minutes.
Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, cook for about 5 minutes - then add the diced ham and corn & season with salt and pepper. Stir. Remove from pot and add it all to a crock pot and cook on low for 4-6 hours.
Serve with bacon bits and cheese on the top.
You can also replace the potatoes with cauliflower.
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