This ham and corn chowder is a Sunday night family favorite. It brings to mind a picture of a cozy, kicked-back wintertime family meal, enjoyed cuddled up around a roaring fireplace with plenty of warm food, good cheer, and loving friends.
Ingredients
- 2 cans chicken broth , 15 ounce
- 0.5 cups sliced carrots
- 2 tablespoons chicken bouillon granules
- 3 bays leaves
- 0.5 teaspoons sea salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons ground thyme
- 0.5 teaspoons dried marjoram
- 0.25 teaspoons garlic powder
- 1 cup peeled and diced potatoes
- 0.5 cups chopped onion
- 0.5 cups sliced celery
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1.5 cups milk
- 1 can cream-style corn , 15 ounce
- 1 package shredded sharp Cheddar cheese , 8 ounce
- 1 cup diced cooked ham
Instructions
-
1
Stir together chicken broth, carrots, chicken bouillon, bay leaves, sea salt, pepper, thyme, marjoram, and garlic powder in a Dutch oven. Bring to a boil, reduce heat to medium, and cook for 10 minutes. Add potatoes and onion; cook for 10 minutes more. Add celery; cook until all vegetables are fork-tender, about 10 minutes more.
-
2
Meanwhile, melt butter in a saucepan over low heat. Remove from heat and whisk in flour until smooth. Return the saucepan to medium heat; gradually add milk to butter mixture, whisking constantly, and cook until mixture thickens, 6 to 7 minutes.
-
3
Stir milk mixture into vegetable mixture. Add corn, Cheddar cheese, and ham; reduce heat to low and simmer until ham is heated through and cheese melts, 10 to 15 minutes.
Nutrition Facts
Per serving
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