Hearty and Comforting: Ham and Potato Corn Chowder Recipe
Directions
- 1Dice the onion, carrots, and celery. Chop the garlic cloves. Peel and dice the potatoes into small cubes.
- 2In a large pot, heat the oil or butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften. Add the chopped garlic and thyme, cooking for another 1-2 minutes until fragrant.
- 3Sprinkle the flour (or rice flour) over the sautéed vegetables. Stir well to coat the vegetables and cook for another 2 minutes to eliminate the raw flour taste.
- 4Slowly pour in the ham broth or chicken broth while stirring continuously to avoid lumps. Add the milk (or heavy cream) and continue stirring until the mixture is smooth.
- 5Stir in the diced potatoes and diced ham. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the potatoes are tender.
- 6Add the corn to the pot and stir well. Continue to simmer for another 5-10 minutes, allowing the flavors to meld together.
- 7Taste the chowder and season with salt and pepper as needed. If the chowder is too thick, you can add more broth or milk to reach your desired consistency.
- 8Ladle the hot chowder into bowls and serve warm. Optionally, garnish with fresh herbs or a sprinkle of shredded cheese for an extra touch of flavor
Ingredients
- 3 tablespoons oil or butter
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 0.25 cup flour (or rice flour if you prefer a gluten-free option)
- 2 cups ham broth or chicken broth
- 2 cups milk (or heavy cream)
- 1.5 pounds potatoes, cut into small dice, with peeling optional
- 8 ounces ham, diced
- 1 cup corn
- 1 salt
- 1 pepper
Equipment
large pot
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